One Pensacola pizza shop receives high complaint over 12 flying insects during inspection
Here's the breakdown of recent restaurant inspections in Escambia and Santa Rosa counties for the week of Feb. 12-18. Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So, every week, we provide that information for you.
During the latest round of inspections from the Department of Business and Professional Regulation, one restaurant received an administrative complaint, three restaurants received high priority violations and eight restaurants passed their first inspection with zero violations.
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
One restaurant receives administrative complaint
Papa John’s Pizza #629
805 North Fairfield Drive
Inspection details: Complaint partial inspections on Feb. 13 and Feb. 16
Follow-up inspection: Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Two total violations, with one high-priority violation
Details of high priority violations:
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 live flying insects in the following locations. 11 live flying insects in area around three compartment sink, one live flying insect in beside hand washing sink on make line. **Admin Complaint**
From follow-up inspection on Feb. 16: Upon callback inspection, observed four flying insects in area around three compartment sink. **Admin Complaint**
Three restaurants receive high priority violations
Bar Steak
19 S. Palafox St.
Inspection details: Routine Inspection on Feb. 15
Follow-up inspection: Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Seven total violations, with three high-priority violations
Details of high priority violations:
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero parts per million on first reading. Operator changed bucket and primed sanitizer. 50ppm reached. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler make line, ham 47 degrees Fahrenheit (over 24) and salami 46 degrees Fahrenheit (over 24 hours).
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler make line, ham 47 degrees Fahrenheit (over 24 hours) and salami 46 degrees Fahrenheit (over 24 hours).
Cracking Crab
5100 Ninth Ave.
Inspection details: Routine Inspection on Feb. 15
Follow-up inspection: Violations required further review but were not an immediate threat to the public. The restaurant met inspection standards in a follow-up inspection the next day.
Total violations: Eight total violations, with three high-priority violations
Details of high priority violations:
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four small flying insects observed around hand sink by server station. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and crawfish in walk-in cooler.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk for batter at 67 degrees Fahrenheit for 10 minutes, oysters at 45 degrees Fahrenheit for two hours, sliced tomatoes at 47 degrees Fahrenheit for 30 minutes, crab at 57 degrees Fahrenheit for 10 minutes. Operator moved oysters pan from separate pan and replaced it with direct air flow from reach-in cooler, bringing it to 35 degrees Fahrenheit in 30 minutes. Operator placed milk in ice, bringing it to 42 degrees Fahrenheit in 30 minutes. Unable to retemp sliced tomatoes. Crabs had no change after 30 minutes. **Corrective Action Taken**
Waffle House #1698
6305 N Ninth Ave.
Inspection details: Routine Inspection on Feb. 16
Follow-up inspection: Violations required further review but were not an immediate threat to the public. The restaurant met inspection standards in a follow-up inspection the next day.
Total violations: Two total violations, with two high-priority violations
Details of high priority violations:
High Priority - High temperature holding thermometer did not reach 160 degrees Fahrenheit. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishmachine highest temperature 156 degrees Fahrenheit. Operator called in repair services. **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer solution over 200 parts per million. Test strip reverted back to white. Operator emptied solution and discarded wiping cloths and set up a new solution with 50 parts per million **Corrected On-Site**
Eight restaurants pass first inspection with zero violations
Ceviche 805 LLC, 41 S. Navy Blvd.
Doc’s Hop Shop, 500 E. Heinberg St.
Odd Colony Brewing Company, 260 N. Palafox St.
Paul’s Pizza Company, 13700 Perdido Key Drive Unit 106
The Hot Spot, mobile
The Oar House on Bayou Chico, 1901 Cypress St. Building 4
Chipotle Mexican Grill, 725 Gulf Breeze Parkway
Pika Grill & Café 2, mobile
What agency inspects restaurants in Florida?
Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.
How do I report a dirty restaurant in Florida?
If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.
Get the whole story at our restaurant inspection database.
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.
An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."
An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.
A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.
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This article originally appeared on Pensacola News Journal: Restaurant inspections: Pensacola Papa John's receives complaint