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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: SILVER STAR License Number: SEA2613779
Rank: Seating License Expiration Date: 06/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 5016 BLANDING BLVD
JACKSONVILLE, FL 32210

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 03/06/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
15 10
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
31-09-1    Critical - 3 Handwash sinks not accessible for employee use at all times. Corrected On Site.
29-08-1    Drains in dishwashing area have bad odor. Repeat Violation.
14-41-1    Food-contact surface not smooth and easily cleanable, wet towel under cutting board. Corrected On Site.
08A-05-1    Critical - Fruits/vegetables not washed prior to preparation, chinese broccoli.
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink, rear handwashing sink.
32-15-1    Critical - No handwashing sign provided at a handsink used by food employees, wait area.
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. 2 employee certifications are expired.
14-50-1    Observed a nonfood-grade basting brush used in food.
22-24-1    Critical - Observed buildup of crust on soda dispensing nozzles.
14-37-1    Observed cutting board grooved/pitted and no longer cleanable.
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook handling raw food then handling containers, touching cooler handles.
14-33-1    Observed equipment in poor repair, cardboard liner in upright white reach in freezer. Repeat Violation.
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, spoon for salt.
36-15-1    Observed grime accumulated on kitchen floor.
10-08-1    Observed ice scoop with handle in contact with ice. Corrected On Site.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site, placed rice flour mixture in walk in.
08A-24-1    Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, stacked on top of each other in rear freezer.
22-18-1    Critical - Observed soil residue in storage containers for food.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area, flour on prep table.
41B-03-1    Critical - Observed unlabeled spray bottle, pink detergent. Repeat Violation.
42-11-1    Observed unnecessary items on the premises, excessive amount of unused equipment.
37-05-1    Observed walls soiled with accumulated food debris, grime, or dust.
05-10-1    Critical - Probe-type thermometer not used to ensure proper food temperatures.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, fried meats, fried fish, noodles, shrimp etc. Repeat Violation.
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