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Name: HENRYS License Number: SEA6012978
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 16850 JOG RD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/03/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 6 12
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
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Sheet pans not allowed to air dry before stored. **Warning**
14-11-4    Basic - Equipment in poor repair. Ice machine in disrepair. Left corner by ice machine cover has a gap. **Warning**
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. Sugar scoop laying flat in sugar container. Rice scoop laying flat in rice container. Chef corrected both scoops with handles out of sugar and rice. **Corrected On-Site** **Warning**
10-18-4    Basic - In-use utensil stored in sanitizer between uses. Knife on cooks line stored in sanitizer. Knife removed, wash, and rinsed. **Corrected On-Site** **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board on the cooks line. The cloth was removed. **Corrected On-Site** **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign posted. **Corrected On-Site** **Warning**
21-10-4    Basic - Soiled dry wiping cloth in use. Dry soiled wiping cloth used to wipe down prep table without being sanitized. Employee corrected to follow proper procedure. **Corrective Action Taken** **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus stored over ready to eat cake. . The asparagus was moved to a proper storage spot. **Corrected On-Site** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall heavily soiled behind cook line reach in cooler next to microwave. **Warning**
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution placed in another bucket on floor. **Corrected On-Site** **Warning**
41-15-4    Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on prep table. Sanitizer bucket moved to a lower shelf not by any food. **Corrected On-Site** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled. Chef labeled. **Corrected On-Site** **Warning**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee handled soiled dishes and handled clean dishes without washing hands. Chee corrected and employee washed hands. **Corrected On-Site** **Warning**
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. Employee sliced raw tomatoes bare handed. Operator corrected cook to wash hands and wear gloves. **Corrected On-Site** **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked sweet potatoes (47°-48°F°-Cooling); observed 9:45am in walk in cooler-Mash potatoes (49°-56°°F - Cooling); tomato sauce (54°-59°F), Jasmine Rice (45°-49°°F - Cooling). Provided operator with cooling sheet. **Warning**
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw turkey stored over raw salmon in reach in freezer in prep room. Salmon was moved over raw turkey. **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food improperly cooled. **Warning**
41-09-4    High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Paint cans stored next to salt. Salt moved to another shelf. **Corrected On-Site** **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled.cutting boards stored on shelf in dish room. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty food containers stored in sink. Operator removed containers. **Corrected On-Site** **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Food was cooling overnight. Tomato sauce (54°-59°F) stored in a container approximately 14" deep. **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked sweet potatoes (47°-48°F°-Cooling) Mash potatoes (49°-56°°F - Cooling);Jasmine Rice (45°-49°°F - Cooling). All these items were cooked on 5/2/17. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle not labeled. Chef labeled bottle. **Corrected On-Site** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395