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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: ROYAL SWEETS License Number: SEA3916898
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 2025 E FOWLER AVE
TAMPA, FL 33612

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/30/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 4 25
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
32-04-4    Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
14-01-4    Basic - Bowl or other container with no handle used to dispense food.
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
33-14-4    Basic - Dumpster overflowing garbage.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
36-22-4    Basic - Floor area(s) covered with standing water. **Repeat Violation**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.
08B-38-4    Basic - Food stored on floor.
33-09-4    Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
23-07-4    Basic - Gaskets with slimy/mold-like build-up.
36-24-5    Basic - Hole in or other damage to wall.
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.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
40-01-4    Basic - No suitable facilities provided to store employee clothing and other possessions. Shoes and clothes in dry storage area
14-31-4    Basic - Nonfood-grade bags used in direct contact with food.
33-16-4    Basic - Open dumpster lid.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Dish machine trays
08B-13-4    Basic - Stored food not covered in walk-in cooler.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. **Repeat Violation**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Shakers
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting. Under cooking equipment
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. Cooked cheese temped at 51° tamarind sauce cooked yesterday temped today at 78° cooked potatoes temped today at 61° cooked lentils temped at 61° cooked cabbage temped at 63°
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 50° cabbage 49° potatoes 61° cheese 62° rice 64° operator states breaker was turned off by accident for a hour
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked cheese temped at 51° tamarind sauce cooked yesterday temped today at 78° cooked potatoes temped today at 61° cooked lentils temped at 61° cooked cabbage temped at 63°
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
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. Cooked cheese
53B-10-4    Intermediate - Records/documents for required employee training do not contain all of the required information.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395