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Name: BARBIE'S PLACE License Number: SEA6010202
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 935 FORESTERIA DR
LAKE PARK, FL 33403-3105

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/21/2013 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
3 3 12
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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP **Repeat Violation**
14-11-4    Basic - Equipment in poor repair.COOKSLINE REACHIN. AMBIENT TEMPERATURE INSIDE at 60°
36-22-4    Basic - Floor area(s) covered with standing water. **Repeat Violation**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.
36-15-4    Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
36-14-4    Basic - Grease accumulated on kitchen floor.UNDER STOVES AND COOKSLINE
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.UPRIGHT FREEZER **Repeat Violation**
23-14-4    Basic - Shelf under preparation table soiled with food debris.
21-05-4    Basic - Soiled dry wiping cloth in use.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-14-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat 45°,45° ground beef patties 43,43° tuna fish salad 43°. COOKSLINE reachin **Repeat Violation**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. At Least 30 fresh rodent droppings under canned food shelving. Kitchen 6 fresh rodent droppings on ice bin shelf 6 fresh rodent droppings under PREPERATION table 5 fresh rodent droppings under 3cs 3 fresh rodent droppings under kitchen HANDSINK 3 fresh rodent droppings on container of Dishmachine detergent 3 fresh rodent droppings on top of Dishmachine At least 6 rodent spring traps in kitchen, some sprung and missing baits
41-28-4    High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.DISHMACHINE TESTED 3x Oppm chlorine
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface.HEAVY BUILDUP OF GREASE AND FOOD PCS ON DRIP PANS OF STOVES
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing.PLASTIC CONTAINER IN COOKSLINE HANDSINK **Repeat Violation**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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