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Licensee
Name: JULIA'S MIDTOWN CAFE License Number: SEA2001260
Rank: Seating License Expiration Date: 06/01/2019
Primary Status: Ownership Changed Secondary Status:
Location Address: 190 S LAWRENCE BLVD
KEYSTONE HEIGHTS, FL 32656

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/21/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 3 7
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
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. Under customer service area. Manager secured at time of inspection. **Corrected On-Site**
51-09-4    Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 47 seated between inside and outside seats. Provided seating change form at time of inspection.
14-38-4    Basic - Food storage container/container lid cracked or broken. Multiple containers cracked on clean dish shelf.
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. In bulk sugar container in service area. Manager removed from container at time of inspection. **Corrected On-Site**
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Interior of both convection ovens have a heavy build up of black food debris.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple reach-in coolers and reach-in freezers missing ambient thermometers.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels on prep tables in kitchen
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In make table over night: gyro meat (50°F - Cooling); gyro meat (46°F - Cooling).
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Two dented cans in dry stock area.
09-01-4    High Priority - 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. Manager cutting pizza for immediate service without glove and contacting Ready to Eat Food.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sausage (47°F - Cold Holding); cheese (47°F - Cold Holding); cheese (46°F - Cold Holding); pizza sauce (53°F - Cold Holding);
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items in make table overnight, have not been removed today: sausage (47°F - Cold Holding); cheese (47°F - Cold Holding); cheese (46°F - Cold Holding); pizza sauce (53°F - Cold Holding); gyro meat (50°F - Cooling); gyro meat (46°F - Cooling), tomatoes 47 °F.
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head. All three mixers soiled under heads. Employee cleaning prep area mixer at time of inspection. **Corrective Action Taken**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by reach-in cooler.
41-21-4    Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. At three compartment sink.
45-04-4    Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two burner cook top not under hood.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395