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Name: 84 DINER License Number: SEA1616460
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Ownership Changed Secondary Status:
Location Address: 11432 W SR 84
DAVIE, FL 33325

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/12/2019 Met Inspection Standards
During This Visit
More information about inspections.
3 5 11
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
35A-06-4    Basic - Accumulation of dead or trapped insects, in control devices. Observed bug strips with insects intact 1 hanging from ceiling infront of cookline and 2 in dishwashing area, 2 infront of KitchenAid microwave next to rear cookline.
36-75-4    Basic - Build-up of soil/debris on the floor under shelving observed throughout kitchen area.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler. Observed containers with cooked potatoes.
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles not smooth and easily cleanable, missing and in disrepair in dishwashing area.
35A-03-4    Basic - Dead roaches on premises. Observed 1 on floor next to drain board in dishwashing area.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's bottle of water on prep table infront of Beverage Air reachin cooler by cookline, observed dishwasher beverage on prep table next to clean pans in dishwashing area.
14-69-4    Basic - Ice buildup in reach-in freezer. Observed by frontline in dining room area and with ice cream.
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water slow draining at handwash sink in kitchen area.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food debris in kitchen area.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking under handwash sink in dishwashing area and dripping onto floor surface.
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. Observed by cookline.
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed cook cracked raw shell eggs then plate cooked bacon with gloved hands then changed gloves no handwash.
12A-13-4    High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes then to clean dishes no handwash no glove change.
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook touch raw hamburger, wiped hands on wiping cloth then put on gloves, then touch ready to eat breads. Advised cook to wash hands and spoke about proper handwashing techniques. **Corrective Action Taken**
22-22-4    Intermediate - Encrusted material on can opener blade. Observed on prep table infront of rear cookline.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed utensils and container stored in handwash sink in dishwashing area.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Observed container being filled I dishwashing area.
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No indication on menu items observed.
31B-03-4    Intermediate - No soap provided at handwash sink, no paper towel observed in dishwashing area.
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