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Licensee
Name: SUZIE Q'S DINER License Number: SEA6214429
Rank: Seating License Expiration Date: 02/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 9124 SEMINOLE BLVD
SEMINOLE, FL 33772

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 11/15/2011 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
26 12
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
28-02-1    Critical - Condensation or other drainage not disposed of according to law. At air conditioner unit in kitchen.
12A-08-1    Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Oper ator keeping eggs out without plan. Filled out form with operator during inspection. Repeat Violation.
22-11-1    Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Meat slicer at end of cooks station soiled.
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory. At station in kitchen. Corrected On Site.
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At cooks make table/prep area beside service window. Corrected On Site.
23-03-1    Observed build-up of grease on nonfood-contact surface. Under grill area in kitchen.
22-20-1    Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
37-14-1    Observed ceiling in disrepair. CeilIng tiles have water damage above silver stand up cooler.
37-17-1    Observed ceiling soiled with accumulated dust and cobwebs above cook prep area and to go boxes. Excessive dust beside air condtioner window unit in dish. Repeat Violation.
35A-03-1    Critical - Observed dead roaches on premises. 1 roach dead under air conditioner unit near dish area.
35A-03-1    Critical - Observed dead roaches on premises. 2 roaches dead under 3 compartment sink.
35A-03-1    Critical - Observed dead roaches on premises. 1 dead under dish machine.
36-15-1    Observed food debris accumulated on kitchen floor behind service window/cook make table.
14-36-1    Observed gaskets/seals on cold holding unit in poor repair. Throughout kitchen/muktiple reach ins.
31-12-1    Critical - Observed handwash sink used for purposes other than handwashing. Cook using handwash sink to rinse bowl out.
37-02-1    Observed hole in wall. In dish area in between dish machine and ice machine.
09-05-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plate used as scoop in potatoes on cooks line.
09-01-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in sugar under prep table with crock pots.
22-19-1    Critical - Observed interior of microwave soiled. On cooks line.
22-28-1    Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Throughout kitchen, all reach ins bottom soiled. Repeat Violation.
33-16-1    Observed open dumpster lid.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers in dining room 76 . Corrected On Site. Stop sale issued. ham, cooked spinach and mushroom, cheese between 47-50 degrees. had operator Corrected On Site by putting items in cooler and dropping temp to 41 . Repeat Violation.
06-01-1    Critical - Observed potentially hazardous food thawed in an improper manner. Potatoes being thawed at room temperature under prep table. Corrected On Site.
02-07-1    Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk and whipped cream and provolone cheese at servers station and in kitchen. Repeat Violation.
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. Raw pork chops stored over cooked pasta.
23-05-1    Observed residue build-up on nonfood-contact surface. On handles of large reach in in kitchen.
35A-05-1    Critical - Observed roach activity as evidenced by live roaches found. 1 live roach found near ceiling on fire suppression line. Corrected On Site.
21-05-1    Observed soiled dry wiping cloth in use.
22-17-1    Critical - Observed soiled reach-in cooler gaskets. Throughout kitchen reach ins.
08A-19-1    Critical - Observed torn packages/bags of food exposing the contents to contamination. sugar and flour under prep area in kitchen.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. In stand up freezer food/breaded patty not properly covered.
24-10-1    Observed utensils stored in crevices between equipment. Knives being stored between prep table and make table reach in in kitchen. Repeat Violation.
37-05-1    Observed wall soiled with accumulated food debris. Wall Behind cook prep/make line.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage and sausage links 86-101 . Corrected On Site. By heating to 165 and holding at 135.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, gravy, and meatloaf cooked yesterday not labeled.
03C-09-1    Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit. Had time in two hour window. Corrected On Site. Had operator Reheat to 165 on stove. chili, cabbage and soup
01B-16-1    Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395