- Basic - Bathroom facility not clean.Employee bathrooms.
- Basic - Cutting board has cut marks and is no longer cleanable. On cook line.
- Basic - Equipment in poor repair.rusty can opener **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen doors kitchen **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up.cookline
- Basic - Grease accumulated on kitchen floor. **Repeat Violation**
- Basic - Lime scale build-up inside ice machine,and outside.
- Basic - Open dumpster lids.
- Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable. Lime scale build up on sink faucet handles.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease,and soiled black **Repeat Violation**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
- Intermediate - Non-pitting surface rust on food-contact equipment.On kitchen food tables.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Soil residue in food storage containers. **Repeat Violation**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Grease accumulated on kitchen floor.
- Basic - Nonfood-contact equipment in poor repair.Can opener rusty.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease.
- 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.Put on gloves. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.Food tables,kitchen.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Equipment in poor repair.Can opener rusty.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unis..
- Basic - Plumbing system in disrepair.Handwash sink,kitchen
- Basic - Soiled reach-in cooler gaskets.Cookline
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease.Kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.Cookline
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- 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.
- Intermediate - Soil residue in food storage containers.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sinks.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen doors,kitchen.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Soiled reach-in cooler gaskets.Cookline.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Buffet **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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5/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cardboard used to line food-contact shelves. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Mop/service sink in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Non-pitting surface rust on food-contact equipment.Can opener.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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2/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hibachi Buffet, 10421 Us Hwy 19, Port Richey, FL »