Restaurant inspections: 4 Escambia restaurants get complaints over food temperature safety
Here's the breakdown of recent restaurant inspections in Escambia and Santa Rosa counties for the week of Jan. 8-14. 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, no restaurants were closed, one was given an administrative complaint, three received high priority violations and 10 restaurants were awarded a perfect score on the first try.
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
BJ’s Restaurant and Brewhouse 584, 5108 N. Ninth Ave.
Inspection details: Routine Inspection on Jan. 10Follow-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: One total, high-priority violationDetails of high priority violations:
From initial inspection: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites at fry station for over four hours at 47 degrees Fahrenheit. See stop sale. Spaghetti in cook line reach in cooler drawer at 45 degrees Fahrenheit for 10 minutes. Manager closed drawer. Chicken at fry station at 47 degrees Fahrenheit. Fish at fry station 44 degrees Fahrenheit. Manager moved chicken and fish to reach in freezer to cool off, chicken at 39 degrees Fahrenheit, and fish at 40 degrees Fahrenheit after 10 minutes. **Corrective Action Taken** **Repeat Violation** **Warning**
From follow-up inspection: Spaghetti at 37 degrees Fahrenheit. Items out of temperature for one hour: Egg whites at fry station at 47 degrees Fahrenheit, chicken at fry station at 45 degrees Fahrenheit, fish at fry station at 44 degrees Fahrenheit. Operator applied ice bags to items to help cool them. **Admin Complaint**
Three restaurants receive high priority violations
Slick Lips Seafood, 102 S. Palafox St.
Inspection details: Routine Inspection on Jan. 12
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: Six total violations, with three high-priority violations
Details of high priority violations:
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come from outside to cook line and put on gloves without hand washing. Operator instructed cook to wash hands and re-glove. **Corrective Action Taken**
High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over potatoes in walk in cooler. Operator moved eggs to bottom shelf during inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in right cooler cook line (two hours)-tomato jam 50 degree Fahrenheit, chorizo Gouda sauce 46 degree Fahrenheit,, sausage 44 degree Fahrenheit, fresh cut garlic 52 degrees Fahrenheit. Operator put all TCS (time/temperature control for safety) items in walk in freezer to bring down temperature during inspection. **Corrective Action Taken** **Warning**
Xian Noodle Place, 6014 N. Ninth Ave.
Inspection details: Routine Inspection on Jan. 11
Follow-up inspection: Violations required further review, but were not an immediate threat to the public. The restaurant met inspection standards and complied with a follow-up inspection the next day.
Total violations: Six total violations, with five high-priority violations
Details of high priority violations:
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in freezer stored in non-food grade commercial bags.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over other raw items that are not commercially packaged.
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at 65 degrees Fahrenheit ambient air for 2.5 hours.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tapioca boba at bar at 66 degrees Fahrenheit for over four hours. Operator disposed of item.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tapioca boba at bar at 66 degrees Fahrenheit for over four hours. Operator disposed of item. See stop sale. Items on shelf for 2.5 hours: Shell eggs at 65 degrees Fahrenheit (ambient air), bean sprouts at 65 degrees Fahrenheit, chopped bok choy at 72 degrees Fahrenheit, oyster sauce 72 degrees Fahrenheit. Roasted duck on counter at 72 degrees Fahrenheit for one hour. Garlic in oil on counter at 72 degrees Fahrenheit for three hours and 40 minutes. Operator moved garlic in oil to freezer to cool item to 38 degrees Fahrenheit in 10 minutes. **Warning**
Hampton Inn and Suites 1-10
7050 Plantation Road
Inspection details: Routine Inspection on Jan. 12
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: Five total violations, with one high-priority violation
Details of high priority violations:
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 49 degrees Fahrenheit for 30 minutes, hard boiled eggs 57 degrees Fahrenheit for 10 minutes, shredded cheese 72 degrees Fahrenheit for two hours **Warning**
10 restaurants receive perfect score
Breakfast Bros, mobile
Chili’s, 5170 N. Ninth Ave.
Culver’s, 6032 Mobile Highway
Domino’s Pizza, 3107 E. Cervantes St.
Fatboiz 2, 1673 N. Pace Blvd., Suite 1
Tapatio Cantonment Mexican Restaurant, 296 Muscogee Road, Cantonment
Waffle House #1602, 3399 Michigan Ave.
Waffle House #2368, 50 Bauer Road
Taco Town, 5382 Stewart St.
The Spot Tavern, 5271 Stewart St.
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.
This article originally appeared on Pensacola News Journal: Restaurant inspections: 4 Escambia restaurants receive high complaints
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