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Licensee
Name:
BARBIE'S PLACE
License Number:
SEA6010202
Rank:
Seating
License Expiration Date:
12/01/2022
Primary Status:
Closed
Secondary Status:
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
12/01/2015
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
4
8
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.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Side of steam table- holding grits and gravy.
Floor- back storage area- behind shelf next to sugar container.
Floor - back door/ under 2 compartment sink.
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products.
Raw cracked eggs on cutting board, then toast prepared on cutting board, no proper washing of cutting board in between raw eggs, and ready to eat toast. Informed manager. **Corrective Action Taken**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler on cookine near fryer, stored with customer items.
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash.
Customer cups, next to handwashing sink / opposite side of cookline.
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Cracking raw shelled eggs, then preparing other food items. Informed manager.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Sausage held on cookline 95°/ cooked less then 30 min ago, item placed in cooler. **Corrective Action Taken**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
On cookline, items placed on time as a public health. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.