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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: HELEN BACK CAFE License Number: SEA5603357
Rank: Seating License Expiration Date: 06/01/2017
Primary Status: Ownership Changed Secondary Status:
Location Address: 114 AMBERJACK DR
FT WALTON BCH, FL 32548

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/06/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 6 7
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food - portion cup in pan of refried beans on steam table.
13-04-4    Basic - Employee with no beard guard/restraint while engaging in food preparation - 1 kitchen employee full beard and 1 with goatee.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting - beverage cups stacked for service at outdoor wait station.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit - left pizza prep box.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees - behind indoor bar. **Corrected On-Site**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair - all 3 doors on salad prep reach-in cooler.
25-05-4    Basic - Single-service articles improperly stored - boxes of 10" and 16" plates and boxes of cooking oil on floor in dry storage area of kitchen.
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area - approximately 8 small flying insects in dry storage area around boxes; 1 behind indoor bar; 1 in dish room.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit - pizza prep left: mozzarella cheese 60° F, meatballs 68° F, diced tomatoes 59° F/45° F, diced chicken 59° F, diced ham 61° F/49° F, sausage 59° F, diced tomatoes 54° F.
03D-07-4    High Priority - Potentially hazardous (time/temperature control for safety) food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours - pizza prep left: mozzarella cheese 60° F, meatballs 68° F, diced tomatoes 59° F, diced chicken 59° F, diced ham 61° F, sausage 59° F, diced tomatoes 54° F. See stop sale.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse - pizza prep left: mozzarella cheese 60° F, meatballs 68° F, diced tomatoes 59° F, diced chicken 59° F, diced ham 61° F/49° F, sausage 59° F, diced tomatoes 54° F/45° F
22-05-4    Intermediate - Cutting board(s) stained/soiled - on prep table.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink - behind indoor bar.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink - in kitchen and behind indoor bar. **Corrected On-Site**
14-77-5    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired - ambient temperature inside unit 70° F tested by DBPR issued dial thermometer that was calibrated in front of Operations Officer.
22-01-4    Intermediate - Soda gun soiled - behind both bars.
14-76-5    Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired - bagged shredded lettuce 67° F. Ambient temperature at 70° at 3:00. Down to 65 at 3:45. Maintenance man onsite and working the issue. **Corrective Action Taken**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395