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Licensee
Name: ANNA MARIA ISLAND BEACH CAFE License Number: SEA5103250
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 4000 GULF DRIVE
HOLMES BEACH, FL 34217

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/22/2017 Met Inspection Standards
During This Visit
More information about inspections.
2 6 5
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
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. Observed one carbon dioxide tank across from ice machine not secured. **Corrected On-Site** **Repeat Violation**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. Observed coffee filters under point of sell stored rights side up and unprotected. **Corrected On-Site**
14-11-4    Basic - Equipment in poor repair. Observed insulation exposed at reach in deep freezer at rear exterior of establishment.
25-02-4    Basic - Unwrapped single-service utensils at tiki bar not presented so that only the handles are touched. **Corrected On-Site**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored on preparation surfaces on cook line. **Corrected On-Site** **Repeat Violation**
12A-04-5    High Priority - Employee (dishwasher) handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Explained proper hand washing. Dishwasher washed hands. One instance observed. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At hooded reach in cooler on cooks line, observed ambient air temperature at 50°F. Observed pico de gallo being cold held at 47-50°F. At hooded reach in cooler across from fryer observed ambient air temperature at 30°F. Observed sliced tomatoes being cold held 39-49°F - Cold Holding. Operator assessed ice to both food items. **Corrective Action Taken** **Repeat Violation**
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator literature containing five major food born illnesses. **Corrective Action Taken**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Hand washing sink at wait station being used dump sunk as evidenced by ice in sink and hand washing sink at ice cream counter as indicated by strainer stored in sink. Operator stated strainer is used to catch solid debris when ice cream is discarded at sink.
27-19-4    Intermediate - Handwash sink at ice cream counter does not have enough water pressure to properly wash hands for cold water. **Corrected On-Site**
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. (Jason at tiki bar)
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. At single door, double drawer reach in cooler on cooks line, observed ambient eggs cooling in bowl at depth of approximately 11" covered with plastic wrap at 99-100°F at approximately 15:30. At approximately 16:10, observed eggs on ice bath in shallow pan on cooks line at 77-83°F. Operator placed food in reach in cooler. **Corrected On-Site**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. At single door, double drawer reach in cooler on cooks line, observed ambient eggs cooling in bowl at depth of approximately 11" covered with plastic wrap at 99-100°F at approximately 15:30. At approximately 16:10, observed eggs on ice bath in shallow pan on cooks line at 77-83°F. Operator placed food in reach in cooler. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395