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Licensee
Name: DOME GRILL License Number: SEA6212950
Rank: Seating License Expiration Date: 02/01/2019
Primary Status: Closed Secondary Status:
Location Address: 561 CENTRAL AVE
ST. PETERSBURG, FL 33701

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 10/14/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 8 17
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
23-04-4    Basic - Observed: Build-up of mold-like substance on nonfood-contact surface. Outside of drink cases with mold-like substance. Priority: Basic
36-31-4    Basic - Observed: Ceiling tiles missing over long row of McCall coolers at end of cooks line. Tiles also missing in ladies restroom. Priority: Basic
03D-02-4    High Priority - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes cooked and shredded yesterday at 47°. Missed cooling window. Stop sale issued. **Repeat Violation** Priority: High Priority
32-12-4    Basic - Observed: Covered waste receptacle not provided in women's bathroom. **Repeat Violation** Priority: Basic
12B-07-4    Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line. **Corrected On-Site** **Repeat Violation** Priority: Basic
12A-07-4    High Priority - Observed: Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site** Priority: High Priority
09-01-4    High Priority - Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching breads after toasting process. Advised to wash hands and put on gloves. **Corrective Action Taken** **Repeat Violation** Priority: High Priority
36-22-4    Basic - Observed: Floor area(s) covered with standing water. Under handwash sink/prep table area at end of cooks line. Priority: Basic
03D-15-4    Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bulk potatoes in hotel pan, more than 4 inches deep. Priority: Intermediate
33-19-4    Basic - Observed: Garbage on the ground and/or pad around dumpster. Priority: Basic
23-07-4    Basic - Observed: Gaskets with slimy/mold-like build-up. On McCall units at end of cooks line. **Repeat Violation** Priority: Basic
03C-97-1    High Priority - Observed: Gryo meat in a broiler that is turned off. Had operator turn back on. **Corrected On-Site** Priority: High Priority
36-47-5    Basic - Observed: Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation** Priority: Basic
27-16-4    Intermediate - Observed: Hot water not provided/shut off at employee handwash sink. Handwash sink at end of cooks line. Operator already on consecutive warning. No hot water in ladies restroom, and men's restroom. 95°-98° **Repeat Violation** Priority: Intermediate
22-19-4    Basic - Observed: Interior of microwave soiled with encrusted food debris. **Repeat Violation** Priority: Basic
31B-04-4    Basic - Observed: No handwashing sign provided at a hand sink used by food employees. At end of cooks line. Priority: Basic
31B-02-4    Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. At end of cooks line. Priority: Intermediate
53B-01-5    Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator already on warning. **Repeat Violation** Priority: Intermediate
16-31-4    Intermediate - Observed: No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Corrected On-Site** Priority: Intermediate
31B-03-4    Intermediate - Observed: No soap provided at handwash sink. At end of cooks line. **Repeat Violation** Priority: Intermediate
08B-04-4    Basic - Observed: Open condiments provided for self-service not properly protected. Lemons on customer drink area. **Repeat Violation** Priority: Basic
33-16-4    Basic - Observed: Open dumpster lid. Priority: Basic
03A-02-4    High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Taziki 53°, pancake batter 54° in McCall reach in coolers at end of cooks line. Walk in cooler soup 44°, gravy 44° Creamer at front station 48° Priority: High Priority
03B-01-4    High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 98° on cooks line. Priority: High Priority
02C-02-4    Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken soup and gravy in walk in cooler not date marked. **Repeat Violation** Priority: Intermediate
35A-04-4    High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. 2 fresh droppings under unused grill area at end of cooks line. 23 dried droppings at end of cooks line in unused grill area. Droppings under prep table/handwash sink area at end of cooks line. To many to count. Priority: High Priority
23-05-4    Basic - Observed: Soil residue build-up on nonfood-contact surface. On handles of McCall coolers at end of cooks line. Priority: Basic
41-17-4    Intermediate - Observed: Spray bottle containing toxic substance not labeled. Bleach solution in spray bottle at transition area to dish. **Corrected On- Site** Priority: Intermediate
29-19-4    Basic - Observed: Standing water in floor drain/floor drain draining very slowly. Under handsink/prep table drain at end of cooks line. Priority: Basic
01B-03-4    High Priority - Observed: Stop Sale issued due to adulteration of food product. Creamer had spoiled and curdled. Stop sale issued. Priority: High Priority
01B-02-4    High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Priority: High Priority
08B-13-4    Basic - Observed: Stored food not covered in walk-in cooler. Bacon, hash, cooked potatoes, peppers in walk in not covered. Priority: Basic
29-11-4    Basic - Observed: Water leaking from pipe and/or faucet/handle. Handsink at end of cooks line leaking under prep table. Priority: Basic
21-03-4    Basic - Observed: Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** Priority: Basic
41-27-4    High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm++, COS 100ppm Priority: High Priority
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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