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Licensee
Name:
SUNCOAST CAFE
License Number:
SEA6208350
Rank:
Seating
License Expiration Date:
02/01/2023
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
1921 W BAY DR LARGO, FL 33770
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/30/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
5
8
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 - Employee personal food not properly identified and segregated from food to be served to the public.multiple in upright cooler **Repeat Violation**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed produce in top of reach in over ready to eat cut greens **Corrected On-Site**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.dishwasher not washing hands between soiled dishes and clean dishes
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler bread pudding 45°, lamb45°, pork 45°, cooked rice 45°, stuffed peppers 45° all moved to freezer to cool, maintenance called recheck peppers 35, pudding 40, rice 42 **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs 64° ambient, cooked potatoes 54°, pancake batter 68° on kitchen counter
High Priority - Raw animal food stored over ready-to-eat food.eggs on flat sitting in top of reach in over ready to eat cut tomatoes, cooked spinach and cooked ham. Moved to inside reach in **Corrected On-Site**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tziziki sauce dated 1/19. Per operator made fresh 1/28 just did not change the date **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing the dish washer, the cook and the prep cooks.
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.
