Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

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.

Name: CHARDONNAY'S CATERING License Number: CAT2609184
Rank: Catering License Expiration Date: 06/01/2013
Primary Status: Closed Secondary Status:
Location Address: 3305 PARENTAL HOME RD

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 04/05/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
20 3
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
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. thermometer reading 50F in walk in cooler
27-04-1    Critical - Cold water not provided/shut off at employee handwash sink. handsink by walk-in cooler, very uncomfortable to wash hands with super hot water Repeat Violation.
03D-05-1    Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked turkey at 5:30am, it's 2pm now, placed in trays and in walk in cooler, when it was 50F then placed in big container and covered it
32-10-1    Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
20A-04-1    Critical - Equipment food-contact surfaces and utensils not sanitized. Repeat Violation.
29-09-1    Faucet/handle missing at plumbing fixture. handle not working in cold water at handsink
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions. restroom Corrected On Site. Repeat Violation.
17-09-1    Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
53A-07-1    Critical - No Certified Food Manager for establishment. no mgr on site and no certificates available, locked in office
53A-09-1    Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees
53B-08-1    Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some are expired
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. touched cooked chicken while moving it from one walk in cooler to another, got gloves Corrected On Site.
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves to wrap bread Corrected On Site. washed hands
03D-01-1    Critical - Observed food being cooled by nonapproved method. covering foods while cooling, don't cover until food is 41F or below
01B-25-1    Critical - Observed food with mold-like growth. cooked beans, discarded Corrected On Site.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50-55F rice, pasta, chicken, groun beef in walk in cooler, discarded by employee
02-07-1    Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream cheese
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. raw pork over wraps in upright reach in freezer Corrected On Site.
25-04-1    Observed single-service items stored on floor. to-go containers , storage area Corrected On Site.
20A-08-1    Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm quaternary
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. several foods in walk-in cooler, made a couple of days ago
21-11-1    Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
02-26-1    Critical - Working containers of food removed from original container not identified by common name. brown powder in cabinet Repeat Violation.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395