The Florida Department of Business and Professional Regulation says that these reports are just a “snapshot” of conditions at the time of the inspection. Restaurants and food trucks can be cited for a wide variety of issues, many of which wouldn’t be considered alarming to the common diner. Often, violations are fixed with the inspector on site, but they still show up in the report.
- Lins Asian Bistro, 6107 U.S. 17-92 N., Loughman, inspected on July 25, had the most violations during the period – 11, including one high priority, two intermediate, and eight basic. The high-priority violation was for a malfunctioning dish machine that wasn’t mixing chlorine sanitizer. A manual dishwashing station was set up until the dish machine was fixed.
For the intermediate violations, the inspector noted a bucket of utensils in the handwash sink (indicating the sink was being used for things other than handwashing), and there was no mechanical drying device or hand towels at the handwash sink.
And the basic violations were: A cup with no handle was used to dispense rice; carbon dioxide or helium tanks weren’t properly secured; cardboard was used to line shelves in dry storage; an employee’s open beverage container was in the reach-in cooler near other food or utensils; tubs of beef and chicken were stored on the floor of the walk-in cooler; in-use knives were stored in cracks between reach-in coolers on the cook line; in-use utensils were stored in a bucket of standing water at less than 135 degrees; and walk-in cooler shelves were pitted with rust.
A warning was issued and a follow-up inspection required.
- South Florida Dairy Queen, 4114 S. Florida Ave., Lakeland: On July 23, the restaurant had seven violations, including six basic and one intermediate. The intermediate violation was for the food manager’s certification being expired.
Among the basic violations, the inspector noted: a ceiling wasn’t “smooth, nonabsorbent and easily cleanable”; the current license wasn’t displayed; a gasket on a flip-top reach-in cooler was torn; the interior of the microwave oven had an accumulation of grease or food debris; a gasket on a soft-serve machine was soiled with debris; and two vent covers were missing.
A warning was issued and a follow-up required.
- Duke’s Brewhouse, 4960 S. Florida Ave., Lakeland: On July 24, the restaurant had six violations. Two were high priority. One was for food “cold held” at greater than 41 degrees — bleu cheese crumbles at 46 degrees, diced tomatoes 45 degrees and pasta 45 degrees. The other was for a toxic chemical stored near food – in this case a spray bottle with bleach stored on a shelf with yellow rice and distilled vinegar.
One intermediate violation was for not having a certified food manager on duty with four or more people prepping food.
Finally, there were three basic violations: a mold-like substance inside the ice machine; a current license wasn’t displayed; and a light on the hood system wasn’t functioning.
A warning was issued and a follow-up required. On July 26, the restaurant cleared a callback inspection with only one violation remaining – the malfunctioning light.
- Jersey Mike’s Subs– Hutton Retail Shops, 3550 Harden Blvd. Suite 103, Lakeland: On July 25, the restaurant had five violations. There was one intermediate violation for failing to provide a chemical test kit for sanitizer. And there were four basic violations: carbon dioxide tanks next to the beverage station by the back door were not properly secured; its current license was not displayed; a case of lettuce was stored on the floor in the walk-in cooler; and no copy of its most recent inspection report was available. An administrative complaint was recommended and a follow-up required.
- China Garden, 1527 Bartow Road, Lakeland: On July 23, the restaurant had four violations. The high-priority violation was for operating with an expired license. An intermediate violation was for storage lids in a handwash sink, making it inaccessible to employees. And there were two basics: bowls or other containers without handles being used to dispense food (a can used as a scoop for bulk rice and a quart container used in corn starch); and grease or food debris on the inside of the microwave. An administrative complaint was recommended and a follow-up required.
- Marco’s Pizza 8367, 5321 S. Florida Ave., Lakeland: On July 26, the restaurant had three violations, including one high priority. That was for chicken wings and boneless chicken “cold held” above 41 degrees – in this case, 45 degrees. There was one intermediate violation for failing to have proof of state-approved food-safety training for employees, and a basic violation for pans that weren’t properly air dried (wet nesting on a shelf). A warning was issued and a follow-up required.
- Jet’s Pizza, 3234 S. Florida Ave., Suite A, Lakeland: On July 24, the restaurant had three violations. One was an intermediate violation: the required food-safety training for all employees was expired. And there were two basic violations. Was for for an employee’s “personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.” The other was for the interior handle on the walk-in cooler needing repair. A warning was issued and a follow-up was required.
Keep in mind as you read
Remember that in some cases, violations are noted are technical issues not directly linked to hygiene or cleanliness. Remember, too, that broken refrigerators, chipped tiles or fast work may add up to unintended mistakes.
Regardless, if you notice abuses of state standards, report them and DBPR will send inspectors. Call 850-487-1395.
The terminology
What does all that terminology in state 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 and the establishment may reopen only after inspection shows that all high-priority violations that caused the suspension are corrected.