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Licensee
Name: CALI VIEJO RESTAURANT License Number: SEA3913059
Rank: Seating License Expiration Date: 02/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 436 E BRANDON BLVD
BRANDON, FL 33511

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/18/2013 Met Inspection Standards
During This Visit
More information about inspections.
2 6 23
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. 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
14-01-4    Basic - Bowl or other container with no handle used to dispense food.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
36-32-4    Basic - Ceiling in disrepair.
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing.
14-71-4    Basic - Duct tape used to repair nonfood-contact surface, reach in freezer
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
36-22-4    Basic - Floor area(s) covered with standing water.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.
14-38-4    Basic - Food storage container/container lid cracked or broken.
23-07-4    Basic - Gaskets with slimy/mold-like build-up.
14-43-4    Basic - Gaskets/seals on holding unit in poor repair.
10-19-4    Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination.
08B-13-4    Basic - Stored food not covered in walk-in cooler.
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-4    Basic - Working containers of food removed from original container not identified by common name.
22-49-4    High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef and pork **Corrected On-Site**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by rolling carts
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-03-4    Intermediate - No soap provided at handwash sink.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395