2 Minutes, 4447 Gall Blvd, Zephyrhills, FL - Restaurant inspection findings and violations

Back to Florida Restaurants, Florida, FL smaller cities, FL small cities, All Cities.



Business Info

Name: 2 MINUTES
Type: Permanent Food Service
Address: 4447 Gall Blvd, Zephyrhills, FL 33542-6232
License #: 6100010
Total inspections: 18
Last inspection: 11/03/2014

Restaurant representatives - add corrected or new information about 2 Minutes, 4447 Gall Blvd, Zephyrhills, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. Pepper container on cook line
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Ceiling soiled with accumulated food debris. About cook line
  • Basic - Clean cups/glasses not properly air dried - wet nesting. Near 2 compartment sink
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware
  • Basic - Coffee filters not stored in a protected manner to prevent contamination. In beverage station
  • Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
  • Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Line cook
  • Basic - Employee eating in a food preparation or other restricted area. Line cook
  • Basic - Employee personal items stored in or above a food preparation area. Cellphone on cook line
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Food stored on floor. Potatoes in plastic container on cook line
  • Basic - Gaskets with slimy/mold-like build-up. RIC and RIF on cook line
  • Basic - Grease accumulated under cooking equipment. Fryers
  • Basic - Grease receptacle not on proper pad/nonabsorbent surface.
  • Basic - Hole in wall. Bathroom
  • Basic - Hood soiled with accumulated grease.
  • Basic - In-use tongs stored on oven door handle. Cook line
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Leaking faucet not able to shut thoroughly. Cannot completely shut off water. 2 compartment Sink
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • Basic - Lime scale build-up inside ice machine.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC/RIF on cook line
  • Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom
  • Basic - Shelf under preparation table soiled with food debris. Cook line
  • Basic - Wall soiled with accumulated food debris. Near RIF
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line and beverage station
  • Basic - Wiping cloth sanitizing solution stored on the floor. Cook line
  • Basic - Working containers of food removed from original container not identified by common name. Oil and water squeeze bottles
  • High Priority - Butter re-served to customers.
  • High Priority - Container of medicine improperly stored. On cook line
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • High Priority - Displayed food not properly protected from contamination. Lemons in beverage station
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. Server
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server making toast
  • High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line holding shredded potatoes, diced potatoes, butter, creamers. Corrective action taken. Will be using time as a public health control. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage held in fryer basket above fryer on cook line. Started using time as a public health control **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Scallops over ham in WIC
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Cook line. Corrective action taken. Will be using time as a public health control. **Corrected On-Site**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 50 creamers
  • High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On beverage station next to sliced lemons
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Cooking equipment
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Diced ham.
  • Intermediate - Reach-in cooler shelves soiled with food debris. WIC
11/03/2014Complaint FullInspection Completed - No Further Action
  • Basic - Clean knives/utensils stored in crevices between equipment. Prep area
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Grease on the ground and/or pad around grease receptacle.
  • Basic - Ice machine condensate drain line draining onto ground causing a sanitary nuisance. Air conditioning unit
  • Basic - In-use tongs stored on oven door handle.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
  • Basic - Old labels stuck to food containers after cleaning.
  • Basic - Open dumpster lid.
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation.
  • Basic - Soil residue build-up on nonfood-contact surface.containers
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Wall soiled with accumulated food debris. Kitchen cookline
  • High Priority - Live flies in kitchen.
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.cookline
6/10/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Case/container/bag of food stored on floor in dry storage area.
  • Basic - Cove molding at floor/wall juncture broken/missing.
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Food debris/dust/grease/soil residue on exterior of microwave.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Grease on the ground and/or pad around grease receptacle.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Lights over cook area dusty
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
  • Basic - Open dumpster lid.
  • Basic - Soil residue build-up on nonfood-contact surface.
  • Basic - Wall soiled with accumulated grease.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
  • High Priority - Live, small flying insects in food storage area. Soda bag area
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food.
  • Intermediate - Accumulation of food debris/grease on food-contact surface.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
12/4/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Food stored on floor.
  • Basic - Garbage can located outside has no lid or lid open/broken.
  • Basic - Wall soiled with accumulated grease.
  • High Priority - Live, small flying insects in food preparation area.
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside sink
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
7/16/2013Routine - FoodInspection Completed - No Further Action
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Critical - No conspicuously located thermometer in holding unit.
  • Observed attached equipment soiled with accumulated dust.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical - Observed dented/rusted cans.
  • Observed dumpster overflowing garbage.
  • Critical - Observed encrusted material on can opener.
  • Observed garbage on the ground and/or pad around dumpster.
  • Observed grease accumulated under cooking equipment.
  • Observed nonfood-contact equipment in poor repair
  • Observed nonfood-grade containers used for food storage.
  • Observed old labels stuck to food containers after cleaning.
  • Critical - Observed screen in door torn/in poor repair.
  • Observed single-service items stored on floor.
  • Critical - Observed soil residue in storage containers.
  • Wet wiping cloth not stored in sanitizing solution between uses.
12/31/2012Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Critical - No conspicuously located thermometer in holding unit.
  • Observed build-up of grease on nonfood-contact surface.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. dairy reachin cooler
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed dented/rusted cans. ketchup
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor. Corrected On Site.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed live flies in kitchen.
  • Observed nonfood-grade containers used for food storage.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Observed utensils stored in crevices between equipment.
  • Observed utensils stored in crevices between equipment.
  • Observed wall soiled with accumulated grease.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Wet wiping cloth not stored in sanitizing solution between uses.
7/30/2012Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed dented/rusted cans.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor.
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed live flies in kitchen.
  • Observed nonfood-grade containers used for food storage.
  • Observed wall soiled with accumulated grease.
  • Wet wiping cloth not stored in sanitizing solution between uses.
6/11/2012Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical - No conspicuously located thermometer in holding unit.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Observed build-up of grease on nonfood-contact surface.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed food stored on floor.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Critical - Observed hand wash sink used for purpose other than washing hands.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed screen in door torn/in poor repair.
  • Observed single-service items stored on floor.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Critical - Observed unlabeled spray bottle.
  • Observed unnecessary items on the premise.
  • Observed wall soiled with accumulated grease.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Wet wiping cloth not stored in sanitizing solution between uses.
12/28/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • In use food dispensing utensils properly stored
  • Non-food contact surfaces clean
  • Critical - Outer openings protected from insects, rodent proof
  • Outside storage area clean, enclosure properly constructed
  • Single service items properly stored, handled, dispensed
  • Walls, ceilings, and attached equipment, constructed, clean
  • Wiping cloths clean, used properly, stored
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Critical - Foods handled with minimum contact
  • Critical - Original container: properly labeled, date marking
  • Critical - Presence of insects/rodents. Animals prohibited
  • Critical - Thermometers provided and conspicuously placed
7/6/2011Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical - No conspicuously located thermometer in holding unit.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed dented/rusted cans.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Observed leaking pipe at plumbing fixture.
  • Critical - Observed live flies in kitchen.
  • Observed nonfood-grade containers used for food storage.
  • Observed old labels stuck to food containers after cleaning.
  • Observed open dumpster lid.
  • Observed single-service items stored on floor.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Observed unnecessary items on the premise.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Wet wiping cloth not stored in sanitizing solution between uses.
5/6/2011Complaint FullInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans.
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Observed nonfood-grade containers used for food storage.
  • Observed old food stuck to clean dishware/utensils.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed encrusted material on can opener.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Equipment and utensils not properly air-dried.
  • Observed dumpster overflowing garbage.
  • Critical. Observed live flies in kitchen.
  • Observed gap in wall by walkin cooler and chest freezer in prep area
  • Critical. Observed unlabeled spray bottle.
1/10/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/2/2010Routine - FoodCall Back - Complied
  • No Violations Were Observed
7/2/2010Routine - FoodEmergency Order Callback Complied
  • Critical. Original container: properly labeled, date marking
  • Critical. Thermometers provided and conspicuously placed
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Clean clothes, hair restraints
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Critical. Thermometers, gauges, test kits provided
  • Wiping cloths clean, used properly, stored
  • Critical. Food contact surfaces of equipment and utensils clean
  • Storage/handling of clean equipment, utensils
  • Critical. Presence of insects/rodents. Animals prohibited
  • Critical. Outer openings protected from insects, rodent proof
  • Floors properly constructed, clean, drained, coved
  • Walls, ceilings, and attached equipment, constructed, clean
7/1/2010Routine - FoodEmergency order recommended
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed gaskets/seals on cold holding unit in poor repair. reachin cooler kitchen area
  • Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. behind cookline
  • Critical. Observed less than 1 handwash sink or number required by law for employees. prep area
  • Observed open dumpster lid.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Observed hole in wall. back door kitchen
4/13/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans.
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Equipment and utensils not properly air-dried.
  • Observed single-service items stored on floor.
  • Observed single-service articles stored without protection from contamination.
  • Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
  • Observed dumpster overflowing garbage.
  • Observed open dumpster lid.
  • Dumpster not on proper pad.
  • Critical. Observed screen in door torn/in poor repair.
  • Observed floor and wall junctures not coved.
  • Observed grease accumulated under cooking equipment.
  • Observed food debris accumulated on kitchen floor.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Lights missing the proper shield, sleeve coatings or covers. prep area
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
2/10/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed food stored on floor.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed employee with no hair restraint. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed interior of microwave soiled.
  • Observed gaskets with slimy/mold-like build-up.
  • Equipment and utensils not properly air-dried.
  • Observed single-service articles improperly stored.
  • Observed dumpster overflowing garbage.
  • Observed open dumpster lid.
  • Critical. Observed live flies in kitchen.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
7/30/2009Complaint FullInspection Completed - No Further Action
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed food stored on floor.
  • Observed ice scoop with handle in contact with ice.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
  • Observed employee with no hair restraint.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed reachin cooler gasket torn/in disrepair.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Equipment and utensils not properly air-dried.
  • Critical. Vacuum breaker mising at hose bibb.
  • Observed open dumpster lid.
  • Critical. Observed live flies in kitchen.
  • Critical. Outer doors of establishment with greater than 50 seats not opening outward. For reporting purposes only.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.
  • Observed floor and wall junctures not coved.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • No Heimlich maneuver sign posted. Corrected On Site.
  • Observed no child labor law poster. Corrected On Site.
7/2/2009Routine - FoodInspection Completed - No Further Action

Do you have any questions you'd like to ask about 2 MINUTES? Post them here so others can see them and respond.

×
2 MINUTES respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend 2 MINUTES to others? (optional)
  
Add photo of 2 MINUTES (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

DIMAGGIO'S THAT'S AMOREZephyrhills, FL
BURGER KINGZephyrhills, FL
*
WINGMANVero Beach, FL
**
NEW DRAGON RESTAURANTHialeah, FL
*****
THE BREAKFAST CLUBPort Richey, FL
*****
CHECKERS DRIVE IN REST #755Miramar, FL
ARROZ CON POLLOOrlando, FL
*
CHINA ONECross City, FL
CRAZY BUFFETWest Palm Beach, FL
*****
ELENA'S RESTAURANTPunta Gorda, FL

Restaurants in neighborhood

Name

RESTAURANTE COLILO
DELI DAVE'S
CORNER GRILLE
DA KINE DOGS
DOMINO'S PIZZA #3110
RJ'S WILD WILD WINGS INC
BIG DADDY'S PIT STOP
HAPPY HOT DOGS BY LIZ LLC


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Florida Restaurants, Florida, FL smaller cities, FL small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.