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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: FRESH POINT COUNTRY BUFFET License Number: SEA6102487
Rank: Seating License Expiration Date: 02/01/2015
Primary Status: Closed Secondary Status:
Location Address: 12880 US HWY 301
DADE CITY, FL 33525

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/29/2014 Met Inspection Standards
During This Visit
More information about inspections.
4 10 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
05-11-4    Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Walk in cooler.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen.
36-32-4    Basic - Ceiling in disrepair.
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Throughout the kitchen.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
36-73-4    Basic - Floor soiled/has accumulation of debris. Storage area.
36-11-4    Basic - Floors not maintained smooth and durable.
36-15-4    Basic - Food debris accumulated on kitchen floor.
36-13-4    Basic - Grease accumulated under cooking equipment.
36-24-4    Basic - Hole in wall.
10-21-4    Basic - Ice scoop stored on top of dirty ice machine between uses. On top of machine. **Corrected On-Site**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Inside bulk food containers.
21-10-4    Basic - In-use wet wiping cloth/towel used under cutting board.
29-11-4    Basic - Leaking pipe at plumbing fixture. Under dish machine.
36-62-4    Basic - Light not functioning. Kitchen.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Food storage area.
51-13-4    Basic - No Heimlich maneuver/choking sign posted.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
23-09-4    Basic - Soiled reach-in cooler gaskets.
36-30-4    Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles missing.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. Walk in cooler and kitchen area.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons at buffet.
29-34-4    High Priority - Vacuum breaker missing at hose bibb. Dishroom area.
27-04-4    Intermediate - Cold water not provided/shut off at employee handwash sink. Other end of cook line.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Walk in cooler.
22-22-4    Intermediate - Encrusted material on can opener blade.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line.
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. **Corrected On-Site**
11-07-4    Intermediate - Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
53B-13-4    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Walk in cooler.
29-28-4    Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date - ice machine.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395