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Licensee
Name:
KELLY'S SMOKIN BBQ
License Number:
SEA1504520
Rank:
Seating
License Expiration Date:
04/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
6693 N HWY US 1 COCOA, FL 32927
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
04/12/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
5
10
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front of fryers **Repeat Violation** **Warning**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on floor in back area near glass door cooler . Pulled to dish area **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut greens 51-53°. Less than 4 hours . Operator added ice . Rechecked at 39°-41° **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .
beef brisket (112-114°F - reheating since 7:45j pork (129-131°F - Reheating since 7:45); turkey (120-122°F - Reheating since 7:45) hot box cooked chicken (108-113°F - Reheating)since 7:45 am . Mac and cheese (83-84°F - Reheating)since 7:45 **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
mashed potatoes (121-147°F - Hot Holding);beef brisket (111°F - Hot Holding). Recommend reheating to 165°. Rechecked mash potatoes 181°, brisket 151°
**Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw beef patties no longer sealed in original box over vegetables in upright freezer. Operator rearranged. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See violations 3e-01-4 **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of chest cooler storing food in walk in. **Repeat Violation** **Warning**
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Large thermometer provided by operator reading 42° in icebath. Manager provided 2nd thermometer reading 32° **Corrected On-Site** **Warning**
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.
