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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: IVORY BISTRO License Number: SEA6208123
Rank: Seating License Expiration Date: 02/01/2015
Primary Status: Ownership Changed Secondary Status:
Location Address: 2192 MAIN ST
DUNEDIN, FL 34698

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/22/2014 Met Inspection Standards
During This Visit
More information about inspections.
2 5 26
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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
36-74-4    Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
36-32-4    Basic - Ceiling in disrepair. Kitchen
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.
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom.
35A-03-4    Basic - Dead roaches on premises. 3 in bait trap by back door
36-43-4    Basic - Dusty ceiling tiles and/or air conditioning vent covers.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
08B-12-4    Basic - Food stored in holding unit not covered.
08B-38-4    Basic - Food stored on floor. Oil
36-13-4    Basic - Grease accumulated under cooking equipment.
10-08-4    Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-11-4    Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
05-19-4    Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food.
33-16-4    Basic - Open dumpster lid.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface.
25-32-4    Basic - Reuse of single-service articles.
23-14-4    Basic - Shelf under preparation table soiled with food debris.
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled.
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. **Repeat Violation**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Eggs
22-26-4    Intermediate - Buildup of soiled material on racks in the reach-in cooler.
11-07-4    Intermediate - Certified Food Manager or 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. **Repeat Violation**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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. Egg roll
22-18-4    Intermediate - Soil residue in food storage containers.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395