Olympia Cafe, 2550 Mayport Rd #5, Jacksonville, FL - Restaurant inspection findings and violations

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Business Info

Name: OLYMPIA CAFE
Type: Permanent Food Service
Address: 2550 Mayport Rd #5, Jacksonville, FL 32225
License #: 2609501
Total inspections: 21
Last inspection: 07/16/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
  • Basic - In-use wet wiping cloth/towel used under cutting board. Corrected manager removed. **Corrected On-Site**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area. Also end caps in main prep area kitchen.
  • High Priority - Dented/rusted cans present. Can of tomato sauce. Manager will return.
  • High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara sauce in walk in cooler 51° prepped a.m. Moved to freezer.
07/16/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda machine. Corrected by manager. **Corrected On-Site** **Repeat Violation**
  • Basic - Interior of microwave soiled with encrusted food debris. Buildup in both microwaves. Corrected by manager **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Uncooked meat over cooked chicken in reach in freezer. **Corrected On-Site** **Repeat Violation**
  • High Priority - Vacuum breaker missing at mop sink faucet.
3/31/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
10/30/2013Complaint FullInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured. Two, by soda dispenser.
  • Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By clean cups, next to soda dispenser.
  • Basic - Food stored on floor. Cheese, kitchen. **Corrected On-Site**
  • Basic - In-use gyros knife stored on soiled surface between uses. Next to gyros spinner soiled with food residue and soiled wiping cloth.
  • Basic - Old food stuck to clean dishware/utensils. Knives on rack.
  • Basic - Soiled reach-in cooler gaskets. Throughout.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk wash, pizza table 71°. Discussed Time as Public Health Control option. Corrective action, moved to reach in cooler, also melted butter at 70° by make table in kitchen. **Repeat Violation**
  • High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Purple cleaner liquid on prep table, kitchen.
  • High Priority - Vacuum breaker missing at hose bibb. White hose triple sink.
  • Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Setting sanitizing solution.
  • Intermediate - Cold water not provided/shut off at employee handwash sink. Front line.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. Triple sink.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza table.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
  • Intermediate - Nonfood-grade basting brush used in food. With butter.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lindita.
10/1/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 2 logs of ground beef on counter behind cook line, corrective action moved to cooler still below 41?F
  • Basic - Uncovered food stored near sink exposed to splash. Pizza dough rolled out next to handwash sink
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella cheese 53?F-top of pizza prep cooler, ricotta cheese 47?F, shredded mozzarella 47?F inside pizza prep cooler.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza 76?F on counter for sale by the slice.
  • High Priority - Raw animal food stored over cooked food. Chicken over cooked sausage walk in cooler. Also eggs over cooked lasagna in reach in unit.
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Opened package of uncooked chicken over bread.
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pizza prep cooler ambient air temperature at 50?F as shown by thermometer in unit and inspector thermometer. **Repeat Violation**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash 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. Lasagna, spanikopita in reach in cooler.
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee working at time of inspection.
3/14/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza prep unit ambient air temperature at 49F according to thermometer in unit inspector thermometer. Asked operator if the temperature of the unit could be turned down. He advised that he has never had a problem with any cooling units and has a maintenance contract for cooling unit. Did not have a copy of any recent services from contractor. Do not use this unit to store potentially hazardous food until it can maintain 41F or below.
  • Critical - Food not prepped in a clean/dry location that is not exposed to splash/dust. Pizza dough table next to handwash sink exposed to splash.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food in kitchen.
  • Critical - Observed handwash sink used for purposes other than handwashing. Observed employee dump drink in handwash sink next to pizza oven in front counter area.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza prep unit beef, mozzarella cheese, ricotta cheese, sausage 48-51F. Corrective action moved items to walk in cooler. Operator stated the lids of the prep unit were off during lunch, discussed ambient cooling procedures and ambient air temperature in unit. Also, cooked sausage links in walk in cooler at 46F, operator stated they were cooked yesterday and have been in walk in cooler overnight, corrective action moved to back of cooler. French fries on counter next to fryer waiting tobe fryed at 62F, corrective action moved to cooler.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced deli meats and chunks of deli meat in 2 door upright reach in cooler in dry storage area. Repeat Violation.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken and raw beef over cooked chicken wings and cooked bacon in 3 door make table on cook line. Raw eggs and raw burgers over multiple cooked items in upright storage coolers near dry storage area. Corrective action reversed storage.
  • Observed single-service items stored on floor. Box of to go containers next to glass upright cooler behind cash register.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple cooked items in upright storage cooler near dry storage area. Repeat Violation.
  • Critical - Vacuum breaker mising at hose bibb. At 3 compartment sink with hose attached to faucet.
10/23/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
2/29/2012Routine - FoodAdmin. Complaint Callback Complied
  • Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in oregano spice.
  • Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Container of portioned pizza dough on trash can, can used as table during rush. Corrected on site.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Can of tea, on prep table, pizza prep area.
  • Critical - Observed encrusted, soiled material on slicer. In blade cover. Repeat violation.
  • Critical - Observed handwash sink used for purposes other than handwashing. Storing scrub pad, next to pizza prep area.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced deli meats in tall 2 door reach in cooler in dry storage area.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Lasagna in tall 2-door reach in cooler in dry storage area.
2/29/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, chicken both 45 degrees F, chicken wings, pasta both 46 degrees F, all in walk in cooler. Corrected On Site. Moved to reach in cooler. 11-29-11: Observed multiple potentially hazardous food items in walk in cooler temped at 45-47 degrees F.
  • Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food and nonpotentially hazardous food items with temperatures of 45-46 degrees F in walk in cooler. Corrected On Site. Moved all potentially hazardous food to reach in coolers. DO NOT use walk in cooler to cold hold potentially hazardous food until unit can be repaired and can cold hold at 41 degrees F or below. 11-29-11: Observed multiple potentially hazardous food items in walk in cooler temped at 45-47 degrees F.
  • Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
  • Violation: 25-06-1 Observed single-service articles stored without protection from contamination. To go containers not inverted in back storage area.
  • Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Men's restroom.
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Multiple in kitchen.
11/29/2011Routine - FoodCall Back - Admin. complaint recommended
  • No Violations Were Observed
9/27/2011Routine - FoodWarning Issued
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ sugar bin.
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro/ no original certificate of employees food safety training.
  • Critical - Observed expired Food Manager Certification.
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed raw animal food stored over ready-to-eat food./ fresh eggs.
  • Critical - Unlabeled toxic container does not bear the manufacturer's label.
3/7/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked lasagne in reach in cooler.
  • Critical. Observed food stored on floor./ frying oil in plastic container in walk in cooler. .
  • Observed nonfood-grade containers used for food storage./ plastic bags use for covering foods.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of grease on nonfood-contact surface./ inside door of fryer.
  • Critical. Hand wash sink lacking proper hand drying provisions./ front kitchen. Corrected On Site.
  • Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
9/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed raw animal food stored over ready-to-eat food./ raw eggs stored on top of ready to eat food/ onions.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ sugar bin.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ water pooling inside cooler.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface./ inside old refrigerator.
  • Drain cover(s) missing./ 3 compt. sink.
3/30/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/3/2009Routine - FoodCall Back - Complied
  • Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit./ exterior gauge iin walk in cooler.
  • Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
  • Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit./ flat freezer near front oven.
  • Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner./ white chopping board cracked.
  • Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Violation: 35A-03-1 Observed dead roaches on premises./ found 10- 12 dead roaches iin the kitchen area floor under counter table near handsink. / 3 compt sink. This violation must be corrected by : 10/30/2009. at callback noted 3 dead
  • Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found/ 5 small live roaches on the wall & floor in the kitchen area near fryer & 3 compt. sink. This violation must be corrected by : 10/30/2009. At callback -noted 10 baby roaches by 3 comp sink,wall by water heater and 3 larger roaches in that area and 2 in front room area by pizza oven and 2 in middle kitchen area
  • Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only./ front food preparation area.
10/30/2009Routine - FoodCall Back - Extension given, pending
  • Critical. Working containers of food removed from original container not identified by common name./ flour container in pizza maker table. Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ marinated cut up raw chicken 50 deg F held in room temperature. Corrected On Site. product placed in walk in cooler for cooling.
  • Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit./ exterior gauge iin walk in cooler.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No conspicuously located thermometer in holding unit./ flat freezer near front oven.
  • Critical. Observed food stored on floor. bag of flour on the floor in storage area. Repeat Violation.
  • Equipment or utensils not designed or constructed in a durable manner./ white chopping board cracked.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. kitchen area,
  • Critical. Handwashing cleanser lacking at handwashing lavatory./ no paper towel kitchen handsink. Corrected On Site.
  • Critical. Observed dead roaches on premises./ found 10- 12 dead roaches iin the kitchen area floor under counter table near handsink. / 3 compt sink. This violation must be corrected by : 10/30/2009.
  • Critical. Observed roach activity as evidenced by live roaches found/ 5 small live roaches on the wall & floor in the kitchen area near fryer & 3 compt. sink. This violation must be corrected by : 10/30/2009.
  • Observed grease accumulated on kitchen floor./ under equipment.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only./ front food preparation area.
10/29/2009Routine - FoodWarning Issued
No report available. 6/11/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/11/2009Routine - FoodCall Back - Complied
No report available. 4/6/2009Routine - FoodWarning Issued
No report available. 3/17/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/16/2008Routine - FoodInspection Completed - No Further Action

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