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Licensee
Name:
MOWRY STREET RESTAURANT
License Number:
SEA2326135
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
328 W MOWRY ST HOMESTEAD, FL 33030-5840
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/05/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
5
11
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.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Reach in cooler, cooked bean (70°F - Cooling), as per operator from 10:30 am. Operator reheating food to 165°F within 2 hours. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked rice (65°F - Cold Holding), on preparation table: cooked chicken (56°F - Cold Holding); Reach in cooler: cooked plant (49°F - Cold Holding); cooked rice (48°F - Cold Holding); cooked rice (54°F - Cold Holding). As per operator for less than 4 hours. Operator transferred food to a reach in freezer for a rapid cool. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. cooked rice (65°F - Cold Holding); oxtail (117°F - Hot Holding); cooked plant (109°F - Hot Holding). As per operator for less than 4 hours. Operator reheating the food to 165°F within 2 hours. **Corrective Action Taken**
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 big 5 poster to operator. **Corrected On-Site** **Repeat Violation**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. No soap provided at handwash sink. Hand sink in the kitchen. **Repeat Violation**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
