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Licensee
Name: OLIVE TREE RESTAURANT License Number: SEA1900355
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 963 N SUNCOAST BLVD
CRYSTAL RIVER, FL 34429

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/26/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 7 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
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Buckets of soup **Corrected On-Site**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over hood system.
28-02-4    Basic - Condensation or other drainage not disposed of according to law.in bottom of milk and juice cooler out front
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at prep station **Repeat Violation**
12B-10-4    Basic - Employee smoking in a food preparation, storage or warewashing area. Cook smoking on cooks line.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.all back doors
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
08B-36-4    Basic - Food stored in a location that is exposed to splash/dust.tea urns sitting right on top of hand wash sink
08B-38-4    Basic - Food stored on floor. In dry storage
23-07-4    Basic - Gaskets with slimy/mold-like build-up.on cookline
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
10-06-4    Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.spoon with handle in ice cream vat
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.also dry storage In kitchen **Repeat Violation**
33-11-4    Basic - Missing drain plug at dumpster.
33-16-4    Basic - Open dumpster lid.
23-14-4    Basic - Shelf under preparation table soiled with food debris. Several in kitchen **Repeat Violation**
25-05-4    Basic - Single-service articles improperly stored.tea spoons under sanitizer wait station **Corrected On-Site**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination.forks in glass on cook line
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Shelves on cooks line
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm strip black.
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Server
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. Server touching lettuce with bare hands.
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Five live flies in kitchen. Back door was open. **Repeat Violation**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Three door Cold Beverage cooler- Feta 50°, deli meat 48°, turkey 49°, tuna 49° moved to cooler. Two door cooler on cooks line- beef 50°, lamb 49°, cheese 49°, chicken 49°. Stocked at 9 am. Moved to walk in cooler. Sitting on counter over ice- Sausage 65° pooled eggs 65° moved to cooler iced down. **Repeat Violation**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit.beef over fish, chicken over beef in reach in
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.
35A-07-4    High Priority - Small flying insects in the dry storage area
41-01-4    High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.glass cleaner over to go boxes
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Outside of multiple spice and food containers
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.front counter where milk and juice is
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Only hand sink in kitchen
53B-02-5    Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mike
27-11-4    Intermediate - No running water at mop sink.
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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. Marinated lamb, marinated chicken, pasta in reach in by stove, crab cakes.
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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.