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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 07/14/2017 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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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
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Observed employees wearing watches while engaging in food preparation. Employees removed watches. **Corrected On-Site**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler located at the end of cook line , where lettuce dispenser is located.
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. - observed all sanitizer solutions being stored on the floor throughout the kitchen and cook line, operator placed supportive device underneath each sanitizer bucket to meet the standards. **Corrected On-Site**
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. -Observed inside walk in cooler approximately 20lbs of cooked marinara sauce at a range temperature of 47°-50°F, per label on container and operator product was made on July 13,2017 left on walk in cooler overnight, product did not reach the 41°F. Stop sale was issued. **Admin Complaint**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. -Marinara sauce
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. - Observed marinara sauce inside walk in cooler at a temperature range of 47°-50°F, sauce was inside a container approximately 14' deep left to cooled overnight, but product didn't reach the 41°F cooling standards. **Admin Complaint**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. - Observed covered cooked onions at a temperature of 55°-60°F inside walk in cooler per operator product was made today a second temperature was taken 30 minutes later and reading was 54°-59° at current rate product won't reach the 41°F required by cooling standards. Operator placed product under ice to accelerate cooling process. **Corrective Action Taken** **Admin Complaint**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395