Too Much Information!

There were some comments made about how clean Ybor Pizza was or was not. I decided to check it out that the Food Inspection Site of Department of Business and Professional Regulation. After looking it up I wondered about other Seminole Heights Restaurants and how they compare. There are surprises.

WARNING. This may be too much information for your stomach.

Critical Violations.
Critical violations are those which, if left uncorrected, are more likely to directly contribute to food contamination, illness, or environmental degradation. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration or re-heating temperatures.

For food service inspections, risk factors include violations:
05 - Thermometers provided and conspicuously placed
06 - Potentially hazardous food properly thawed
08a - Food protection during storage, preparation, display, service, transportation
08b - Cross-contamination, equipment, personnel, storage
08c - Potential for cross-contamination; storage practices; damaged food segregated
09 - Foods handled with minimum contact
16 - Dishwashing facilities designed, constructed, operated; 1. Wash, 2. Rinse 3. Sanitize
17 - Thermometers, gauges, test kits provided

Noncritical Violations.
Noncritical violations are not directly related to food borne illness risk, but if uncorrected, could impede the operation of the restaurant. The likelihood of food borne illness in these cases is very low. Non-critical violations, if left uncorrected, could lead to critical violations. Examples of non-critical violations may include dumpster violations, such as: failure to keep lid closed or failure to keep drain plug in place.

Here are the results:

Ybor Pizza
Date of Inspection and Type Disposition Critical Violations
03/24/2006 Routine - Food Call Back - Complied 0
02/22/2006 Routine - Food Warning Issued 1
Violation Observation
02-26-1 Working containers of food removed from original container not identified by common name, bulk flour.
14-33-1 Observed equipment in poor repair, reach in refrigerator next to pizza made line pooling water in bottom.
15-32-1 Observed reach in cooler gasket torn/in disrepair small unit next to make line.
22-15-1 Reach-in cooler not cleaned prior to accumulation of soil residue, unit next to pizza make line.
22-17-1 Observed soiled reach-in cooler gaskets, small cooler next to pizza make line..
33-15-1 Observed garbage can lids open.
34-06-1 Garbage storage insufficient in capacity.
34-10-1 Observed garbage on the ground around garbage cans outside.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen.
42-03-1Wet mop not hung to dry.
45-36-1 Critical. Hood suppression system tag out-of-date.
11/28/2005 Routine - Food Call Back - Complied 0
10/25/2005 Routine - Food Warning Issued 6
01 Critical. Approved source-wholesome, sound condition
05 Thermometers provided and conspicuously placed
08 Critical. Food protection
22 Food contact surfaces of equipment and utensils clean
23 Non-food contact surfaces clean
27 Critical. Water source safe, hot and cold under pressure
29 Plumbing installed and maintained
30 Critical. Cross-connection, back siphonage, backflow
32 Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
45 Critical. Fire extinguishers - proper and sufficient
46 Critical. Exiting system - adequate, good repair
51 Other conditions sanitary and safe operation
02/15/2005 Routine - Food Inspection Completed - No Further Action 2
10/14/2004 Routine - Food Inspection Completed - No Further Action 0
09/15/2004 Routine - Food Call Back - Complied 0
08/30/2004 Routine - Food Call Back - Extension given, pending 1
08/11/2004 Routine - Food Warning Issued

Martha's Restaurant
09/21/2005 Food-Licensing Inspection Inspection Completed - No Further Action
N/A

No Violations Were Observed
09/21/2005
Inspection Completed - No Further Action
0
0

Nicko’s
03/24/2006 -Routine - Food -Call Back - Complied -0
02/21/2006 -Routine - Food -Call Back - Extension given, pending -8
02/20/2006 -Routine - Food -Warning Issued -11
02-05-1 - -Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked lasagna stuffing, etc..
03A-04-1 - -Critical. Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit, sandwich prep #1 and reach in coolers #1 and #2 behind front counter.
04-01-1 - -Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, sandwich prep table/unit on cooks line.
04-01-1 - -Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, front counter cooler holding phf dairy and desserts, dressings, etc.
05-09-1 - -Critical. No conspicuously located thermometer in holding unit, font counter units Repeat Violation.
05-10-1 - -Critical. Probe-type thermometer not used to ensure proper food temperatures, cooke eggs,etc.
06-05-1 - -Critical. Observed potentially hazardous food thawed in standing water, flank steak on prep counter.
08A-28-1 - -Critical. Observed food stored on floor,b gravy and other food containers in walkin.
08A-29-1 - -Critical. Observed uncovered food in walkin, ham and pastrami.
15-14-1 - -Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance, walkin cooler shelving made of wood.
22-15-1 - -Reach-in cooler not cleaned prior to accumulation of soil residue, cooks line..interiors.
22-17-1 - -Observed soiled reach-in cooler gaskets.
32-10-1 - -Observed uncovered receptacle in women's bathroom.
32-15-1 - -No handwashing sign provided at a handsink used by food employees including restrooms. Repeat Violation.
32-17-1 - -Handwashing cleanser lacking at handwashing lavatory at kitchen handsink.
33-16-1 - -Observed open dumpster lid.
33-16-1 - -Observed open dumpster lid. Repeat Violation.
35A-01-1 - -Critical. Observed non-service animals in the food establishment or on premises, dog in office.
37-02-1 - -Observed holes in wall across from electical panel boxes in kitchen. Repeat Violation.
38-07-1 - -Lights missing the proper shield, sleeve coatings or covers, in both dry storage rooms.
45-36-1 - -Critical. Hood suppression system tag out-of-date.
53B-08-1 - -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
10/26/2005 -Routine - Food -Inspection Completed - No Further Action -3
06/09/2005 -Routine - Food -Call Back - Complied -0
05/01/2005 -Routine - Food -Warning Issued -3
09/15/2004 -Routine - Food -Call Back - Complied -0
08/09/2004 -Routine - Food -Warning Issued -5

Three Coins
03/17/2006 -Routine - Food -Call Back - Extension given, pending -2
03/16/2006 -Routine - Food -Warning Issued -11
02 - -Original container: properly labeled, date marking
03 - -Critical. Food maintained at proper temperatures
05 - -Thermometers provided and conspicuously placed
06 - -Potentially hazardous food properly thawed
08 - -Critical. Food protection
09 - -Foods handled with minimum contact
10 - -In use food dispensing utensils properly stored
12 - -Critical. Employee hygiene
13 - -Clean clothes, hair restraints
14 - -Food contact surfaces designed, constructed, maintained, installed, located
15 - -Non-food contact surfaces designed, constructed, maintained, installed, located
16 - -Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
20 - -Critical. Sanitization-concentration and/or temperature
21 - -Wiping cloths clean, used properly, stored
22 - -Food contact surfaces of equipment and utensils clean
23 - -Non-food contact surfaces clean
24 - -Storage/handling of clean equipment, utensils
25 - -Single service items properly stored, handled, dispensed
26 - -Single service articles not re-used
28 - -Critical. Sewage and waste water disposed properly
29 - -Plumbing installed and maintained
30 - -Critical. Cross-connection, back siphonage, backflow
31 - -Critical. Toilet and handwashing facilities, number, convenient, designed, installed
32 - -Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
33 - -Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
34 - -Outside storage area clean, enclosure properly constructed
37 - -Walls, ceilings, and attached equipment, constructed, clean
38 - -Lighting provided as required. Fixtures shielded
40 - -Employee lockers provided and used, clean
42 - -Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
45 - -Critical. Fire extinguishers - proper and sufficient
46 - -Critical. Exiting system - adequate, good repair
47 - -Critical. Electrical wiring - adequate, good repair
51 - -Other conditions sanitary and safe operation
53 - -Critical. Employee training and certification
56 - -Copy of Chapter 509, Florida Statutes, available

09/14/2005 -Routine - Food -Inspection Completed - No Further Action -2
04/19/2005 -Routine - Food -Inspection Completed - No Further Action -2
10/26/2004 -Routine - Food -Inspection Completed - No Further Action -2

Viva La Fridas
06/06/2006 -Routine - Food -Inspection Completed - No Further Action -0
12/02/2005 -Routine - Food -Inspection Completed - No Further Action -3
08A-28-1 - -Critical. Observed food stored on floor.....bag of onions. Corrected On Site.
29-08-1 - -Plumbing system in disrepair.....handle on pot sink is loose.
31-09-1 - -Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
36-14-1 - -Observed debris accumulated on wallk-in floor.
41A-02-1 - -Critical. Observed toxic item stored by food. Corrected On Site.

08/23/2005 -Routine - Food -Call Back - Complied -0
05/25/2005 -Routine - Food -Warning Issued -1
10/08/2004 -Routine - Food -Inspection Completed - No Further Action -0

Front Porch Grille
09/07/2005 -Routine - Food -Inspection Completed - No Further Action -0
10/08/2004 -Complaint Full -Inspection Completed - No Further Action -1
22-05 - -Observed soiled reach-in cooler gaskets.
23-02 - -Observed residue build-up on nonfood-contact surface....sides of fryer.
37-02 - -Observed ceiling in disrepair...in dish room.
41A-01 - -Critical. Observed toxic item improperly stored.


China Garden
03/13/2006 -Food-Licensing Inspection -Inspection Completed - No Further Action -3
08A - -Critical. Food protection during storage, preparation, display, service, transportation
22 - -Food contact surfaces of equipment and utensils clean
23 - -Non-food contact surfaces clean
31 - -Critical. Toilet and handwashing facilities, number, convenient, designed, installed
41B - -Critical. Toxic items labeled and used properly
Ownership Changed
12/16/2005 -Routine - Food -Call Back - Complied -0
12/07/2005 -Routine - Food -Warning Issued -5
05-08-1 - -Critical. No thermometer provided to measure temperature of food product.
08A-28-1 - -Critical. Observed food stored on floor....produce in walk-in cooler. Corrected On Site.
08A-29-1 - -Critical. Observed uncovered food in walk-in....egg rolls. Corrected On Site.
Hong Kong (Hills and 17th)
02/27/2006 -Food-Licensing Inspection -Inspection Completed - No Further Action -0
Ownership Changed
01/27/2006 -Routine - Food -Warning Issued -5
20A-09-1 - -Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizer of 2 capfuls bleach per gallon of water.
21-12-1 - -Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizer between uses.
37-10-1 - -Observed attached equipment soiled with accumulated grease. Clean accumulated grease from the cookline hood and hood filters.
45-36-1 - -Critical. Hood suppression system tag out-of-date. Hood fire suppression system are past due to be serviced and tagged. This violation must be corrected by : 2/26/2006.
50-08-1 - -Critical. Establishment operating without a current Hotel and Restaurant license. Correct list of violations, complete yellow highlighted portions of the state license application, and attach a check for $312. This violation must be corrected by : 2/26/2006.
53A-01-1 - -Critical. Manager lacking proof of Food Manager Certification. Call 866 372 7233 to order a study guide and to schedule a Certified Food Manager exam. The restaurant manager must pass the exam by 5/1/2006. Keep proof of the completed exam on the premises.
53B-08-1 - -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. Call 866 372 7233 to order workbooks for the food safety training of all employees. Keep proof of completed training on the premises.
11/17/2005 -Routine - Food -Inspection Completed - No Further Action -3
08/08/2005 -Routine - Food -Call Back - Complied -0
06/06/2005 -Routine - Food -Warning Issued -1
01/12/2005 -Routine - Food -Call Back - Complied -0
11/19/2004 -Routine - Food -Warning Issued -2
28-14-1 - -Critical. Observed evidence of mop/cleaning waste water on ground....mop sink drain is leaking. Sink is in rear of facility. This violation must be corrected by : 12/15/05.
29-08-1 - -Plumbing system in disrepair....faucet leaks in restroom.
31-09-1 - -Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
06/10/2005 -Routine - Food -Inspection Completed - No Further Action -2
02/18/2005 -Routine - Food -Call Back - Complied -0
10/20/2004 -Routine - Food -Warning Issued -2

Comparisons:

Village Inn at 215 S. Dale Mabry
01/31/2006 -Routine - Food -Warning Issued -8
10 - -In use food dispensing utensils properly stored
12a - -Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
12b - -Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
14 - -Food contact surfaces designed, constructed, maintained, installed, located
15 - -Non-food contact surfaces designed, constructed, maintained, installed, located
1b - -Wholesome, sound condition
2 - -Original container: properly labeled, date marking
21 - -Wiping cloths clean, used properly, stored
22 - -Food contact surfaces of equipment and utensils clean
23 - -Non-food contact surfaces clean
24 - -Storage/handling of clean equipment, utensils
25 - -Single service items properly stored, handled, dispensed
29 - -Plumbing installed and maintained
32 - -Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
33 - -Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
34 - -Outside storage area clean, enclosure properly constructed
36 - -Floors properly constructed, clean, drained, coved
37 - -Walls, ceilings, and attached equipment, constructed, clean
38 - -Lighting provided as required. Fixtures shielded
3a - -Cold food at proper temperatures during storage, display, service, transport, and cold holding
4 - -Facilities to maintain product temperature
41a - -Critical. Toxic items properly stored
41b - -Critical. Toxic items labeled and used properly
45 - -Critical. Fire extinguishers - proper and sufficient
46 - -Critical. Exiting system - adequate, good repair
47 - -Critical. Electrical wiring - adequate, good repair
48 - -Critical. Gas appliances - properly installed, maintained
5 - -Thermometers provided and conspicuously placed
51 - -Other conditions sanitary and safe operation
8a - -Food protection during storage, preparation, display, service, transportation
8b - -Cross-contamination, equipment, personnel, storage
8c - -Potential for cross-contamination; storage practices; damaged food segregated
9 - -Foods handled with minimum contact
10/17/2005 -Routine - Food -Call Back - Complied -0
09/15/2005 -Routine - Food -Warning Issued -7
02/03/2005 -Routine - Food -Inspection Completed - No Further Action -2
11/15/2004 -Routine - Food -Inspection Completed - No Further Action -2
07/09/2004 -Routine - Food -Inspection Completed - No Further Action -4

Mise En Place
05/30/2006 -Routine - Food -Inspection Completed - No Further Action -5
02 - -Original container: properly labeled, date marking
03 - -Critical. Food maintained at proper temperatures
08 - -Critical. Food protection
12 - -Critical. Employee hygiene
20 - -Critical. Sanitization-concentration and/or temperature
21 - -Wiping cloths clean, used properly, stored
22 - -Food contact surfaces of equipment and utensils clean
25 - -Single service items properly stored, handled, dispensed
37 - -Walls, ceilings, and attached equipment, constructed, clean
45 - -Critical. Fire extinguishers - proper and sufficient
11/03/2005 -Routine - Food -Inspection Completed - No Further Action -3
07/14/2005 -Routine - Food -Call Back - Complied -0
06/07/2005 -Routine - Food -Warning Issued -1
11/10/2004 -Routine - Food -Inspection Completed - No Further Action -7