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Licensee
Name: LENNYS REST License Number: SEA6201217
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 21220 N US HWY 19
CLEARWATER, FL 33765

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/31/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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.under cooking equipment
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles.in walk in
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing.in kitchen
12B-02-4    Basic - Employee eating in a food preparation or other restricted area.above prep table on cookline and in prep
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler on cookline
40-06-4    Basic - Employee personal items stored in or above a food preparation area.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. One prep cook **Repeat Violation**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.storage containers **Repeat Violation**
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed.
36-73-4    Basic - Floor soiled/has accumulation of debris.cookline
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.by walk in **Repeat Violation**
08B-38-4    Basic - Food stored on floor.in walk in cooler and freezer numerous items **Repeat Violation**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment on cook line
36-24-5    Basic - Hole in or other damage to wall.behind dish machine
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in on line
16-46-4    Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface sugar container
23-09-4    Basic - Soiled reach-in cooler gaskets.
14-12-4    Basic - Utensils in poor condition.
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. On cookline
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled.both
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline **Repeat Violation**
22-49-4    High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Primed machine and got 50 ppm chlorine **Corrected On-Site**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 128° reheated to 194° **Corrected On-Site**
08A-01-4    High Priority - Raw animal food stored over cooked food.raw beef over ready to eat food in walk in, raw beef over lunch on meat **Repeat Violation**
41-28-4    High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Chlorine 200+ppm I'm towel bucket
12A-02-4    High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
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. Commercially processed lunch on meats
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cookline
14-14-4    Intermediate - Nonfood-grade brush used in food.in flour **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.chicken salad, meat loaf, Mac salad
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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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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.