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Licensee
Name:
GRAMPA BAKERY & RESTAURANT
License Number:
SEA1620508
Rank:
Seating
License Expiration Date:
12/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
17 SW 1 ST DANIA, FL 33004
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
05/25/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
0
6
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.
Basic - - From inspection on 2017-05-24: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Waffle maker silver shelves soiled. - From follow-up inspection on 2017-05-25: Observed waffle maker shelves still soiled. **Time Extended**
Basic - - From inspection on 2017-05-24: Basic - Build-up of soil/debris on the floor under shelving. Under shelving in dry storage room. - From follow-up inspection on 2017-05-25: Observed under the outside shelving cleaned in dry storage; center shelves still need cleaning. **Time Extended**
Basic - - From inspection on 2017-05-24: Basic - Cleaned and sanitized equipment or utensils not properly stored. Blue dish tray stored on floor in Dishmachine area. Placed n proper location. **Corrected On-Site** - From follow-up inspection on 2017-05-25: Blue dish trays on floor, was told twice today, stored to proper location. **Admin Complaint**
Basic - - From inspection on 2017-05-24: Basic - Dead roaches on premises. 1) 2dead Roaches under Dishmachine area, cleaned and sanitized area, 2) at bottom shelf in prep area with 1 dead roach, 3) 1 dead roach on floor behind flour bags in prep area. 4) 1 dead roach under handsink in cookline, cleaned and sanitized areas, **Corrected On-Site** **Admin Complaint** - From follow-up inspection on 2017-05-25: 1) observed no dead roaches under Dishmachine.
2) observed no dead roach in prep area.
3) observed no dead roach behind flour bags
4) observed no dead roach under Handsink. **Admin Complaint**
Basic - - From inspection on 2017-05-24: Basic - Floor soiled/has accumulation of debris. 1)Bar area, under counter-Cleaned area, 2) floor soiled under microwave area, along the wall. Cleaned, 3) floor under Dishmachine area, cleaned, 4) floor soiled with grease under triple sink area, cleaned. **Corrected On-Site** **Repeat Violation** - From follow-up inspection on 2017-05-25: Observed floor not cleaned 1) bar.
Observed floor cleaned 2) under microwave area, 3) under Dishmachine area, under triple sink **Time Extended**
High Priority - - From inspection on 2017-05-24: High Priority - All potentially hazardous (time/temperature control for safety) foods on counter at cook line cold held at greater than 41 degrees Fahrenheit. Pancake batter on counter 44-45° on ice, added more ice, 2) On counter ham slices on ice 54°, added more ice, Corrective Action Taken** **Corrective Action Taken** - From follow-up inspection on 2017-05-25: Observed Pancake batter 66° on ice on counter. Ham slices 38°. **Admin Complaint**
High Priority - - From inspection on 2017-05-24: High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. West side Fliptop, top--44-45° pasta, Shredded beef 43°, burgers 42°, 43° raw chicken, 44° cubed ham, cooked spinach 47°, 44° shredded cheddar cheese, 48° brick of American cheese, ham slices 55°, 54° Canadian ham, 46° slices cheeses, 48° burgers,---bottom of cooler foods from yesterday 48° egg whites, hotdogs 48°, cornbeef hash 48°, 58° sauerkraut, stop sale bottom of cooler only - From follow-up inspection on 2017-05-25: Observed west side, Fliptop, Cubed ham 52°, cheese slices 60°, phillycheese meat 49°, cottage cream 50° **Admin Complaint**
High Priority - - From inspection on 2017-05-24: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods placed in Fliptop this morning. On counter ham slices on ice 54°. 2) Fliptop east side, boiled eggs 50°, feta cheese 55°, sliced cheese stacked in plastic 52° in top of Fliptop. Bottom of Fliptop 52° roast beef, turkey 57° plastic wrapped and stacked. Removed foods and placed in Walk-in cooler and replaced with new product from Walkin cooler **Corrective Action Taken** - From follow-up inspection on 2017-05-25: Observed Fliptop, east side, Blue cheese 54°, cut lettuce 52°, cut melons 47°.. **Admin Complaint**
High Priority - - From inspection on 2017-05-24: 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 covered overnight. See stop sale. 49-50° mashed potatoes, rice 45°, 51° red sauces, lamb shank 45-49°, beef tips 45°, stuffed peppers 46°, linguini 45°, biscuit gravy 48-53°, - From follow-up inspection on 2017-05-25: Observed chicken salad at 70° made 1 hour ago covered in Walkin. Cooling pasta 49° made 1 hour ago, also covered in Walkin, was told then uncovered foods. **Admin Complaint**
High Priority - - From inspection on 2017-05-24: High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall behind flour bags. Removed and cleaned and sanitized area. **Corrected On-Site** **Admin Complaint** - From follow-up inspection on 2017-05-25: Observed no live roach behind flour bags. **Admin Complaint**
High Priority - - From inspection on 2017-05-24: High Priority - Roach excrement and/or droppings present. 1) At last 50 hard, dead roach droppings under microwave table-cash register table and under ice machine, along the same wall in wait station. Cleaned and sanitized area. 2) 20 hard roach droppings behind toilet in handicapped, ladies room, cleaned, 3) 5 hard roach droppings behind toilet in men's room.-cleaned, 4) 10 roach droppings along wall/baseboard in party room-Cleaned and sanitized, 5) 15 roach droppings on floor behind flour bags in prep area. Cleaned and sanitized area. **Corrected On-Site** **Admin Complaint** - From follow-up inspection on 2017-05-25: Observed:
1) no droppings along wait station wall
2) no droppings in ladies room
3) no droppings In men's
4) no droppings In party room
5) no droppings behind flour bags **Admin Complaint**
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.
