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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: BARBIE'S PLACE License Number: SEA6010202
Rank: Seating License Expiration Date: 12/01/2014
Primary Status: Current Secondary Status: Active
Location Address: 935 FORESTERIA DR
LAKE PARK, FL 33403-3105

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 04/13/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
21 34
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
51-11-1    Carbon dioxide/helium tanks not adequately secured.
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MIAN LINE REACH IN COOLER ON THE LINE NOT MAINTAINING 41 degrees
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TALL REACH IN COOLER ON THE LINE AT 49 degrees
14-31-1    Equipment or utensils not designed or constructed in a durable manner. BROKEN BOWL USED TO STORE EGGS IN WALK IN COOLER
36-11-1    Floors not maintained smooth and durable. TILE GROUT IS WORN OUT THROUGHOUT KITCHEN
36-11-1    Floors not maintained smooth and durable. TILES MISSING UNDER EQUIPMENT AND OTHE PLACES ON KITCHEN FLOOR
15-35-1    Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. REACH IN FREEZERS HAVE ICE BUILDUP
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. LINE COOKS HANDLING RTE FOOD WIT^H BARE HANDS
23-06-1    Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL SHELFVES IN THE KITCHEN
23-06-1    Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELFVES BELIW THE BREAD ON THE LINE
22-20-1    Critical - Observed buildup of slime in the interior of ice machine.
22-24-1    Critical - Observed buildup of slime on soda dispensing nozzles. SODA MACHINE
37-14-1    Observed ceiling in disrepair. STAINED IN THE DINNING ROOM
24-06-1    Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. KNIVES STORAGE IS UN CLEAN
24-06-1    Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.ICE SCOOP STORED ON SHELF
02-06-1    Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. IN THE WALK IN COOLER
12B-02-1    Critical - Observed employee eating in a food preparation or other restricted area. OPEN BEVERAGE IN SIDE REACH IN COOLER ON THE LINE
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER HANDLING RAW HAMBURGER WITH BARE HANDS
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVE CHANGES
14-33-1    Observed equipment in poor repair. RUSTED SHELFVES IN TALL REACH IN COOLER ON THE LINE
47-06-2    Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. FOR THE TOASTERS ON THE LINE
36-15-1    Observed food debris accumulated on kitchen floor. THE WHOLE KITCHEN FLOOR
36-13-1    Observed grease accumulated under cooking equipment.
36-13-1    Observed grease accumulated under cooking equipment.
34-09-1    Observed grease on the ground and/or pad around grease receptacle.
22-28-1    Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL THREE MAIN LINE REACH IN COOLERS
37-19-1    Observed moldy ceiling tiles and/or air conditioning vent covers.
15-31-1    Observed nonfood-contact equipment in poor repair DAMAGED METALS IN THE WALK IN COOLER WALLS
15-31-1    Observed nonfood-contact equipment in poor repair RUSTED SHELFVES IN THE WALK IN COOLER
15-31-1    Observed nonfood-contact equipment in poor repair RUSTED SHELFVES UNDER STEAM TABLE
40-04-1    Observed personal care item stored with food. COMB STORED ON SHELF IN KITCHEN
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHF IS AT 47 to 49 degrees TALL REACH IN ON LINE
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHF STORED IN THE MAIN LINE REACH IN COOLER AT 49 degrees
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. REACH IN FREEZERS
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. RAW MEATS STORED OVER MILK CREAM AND OTHER RTE FOOD IN THE TALL REACH IN COOLER ON THE LINE
23-05-1    Observed residue build-up on nonfood-contact surface. CONTAINER USED FOR GRITS
23-05-1    Observed residue build-up on nonfood-contact surface. FLOUR BULK CONTAINER
23-05-1    Observed residue build-up on nonfood-contact surface. INTERIOR OF THE FRYERS
23-05-1    Observed residue build-up on nonfood-contact surface. ON THE DISHMACHINE
23-05-1    Observed residue build-up on nonfood-contact surface. STOVES AND OVENS
23-05-1    Observed residue build-up on nonfood-contact surface. WIRE SHELFVES IN THE KITCHEN
23-05-1    Observed residue build-up on nonfood-contact surface.MAIN LINE TOASTERS
22-17-1    Critical - Observed soiled reach-in cooler gaskets. ALL REACH IN COOLERS
41A-02-1    Critical - Observed toxic item stored by food. IN THE STORAGE ROOM SHELFVES
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. OPEN CONTAINER OF MASHED POTATOES
41B-03-1    Critical - Observed unlabeled spray bottle.
37-03-1    Observed wall in disrepair. BASE BOARD TILES BROKEN IN
37-04-1    Observed wall soiled with accumulated black debris in dishwashing area.
37-04-1    Observed wall soiled with accumulated black debris in dishwashing area. THREE COMPARMENT SINK
37-07-1    Observed wall soiled with accumulated dust. MAIN LINE
21-14-1    Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. WIPING CLOTHES USED ON LINE
21-14-1    Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. WITHOUT SANITIZER / NOT SETUP
35B-04-1    Critical - Outer openings of establishment cannot be properly sealed when not in operation. REAR DOOR NOT SEALED AT THE BOTTOM
44-02-1    Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. STORED ON TOP OF ICE MACHINE
02-26-1    Critical - Working containers of food removed from original container not identified by common name. SUGAR
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395