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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
04/01/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
2
6
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 - Plumbing system in disrepair. Observed 3 doors Reach in cooler at cook line has an internal temperature of approximately 61-70°F. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50 °F - Cold Holding); cut lettuce (52°F - Cold Holding), on a small plastic serving cart at cook line. As per employee food has been out for approximately 45 minutes, Employee placed food back in the cooler for a rapid cool.
3 doors Reach in cooler at cook line: Observed cooked pork (70 °F - Cold Holding); cooked chicken (69°F - Cold Holding); raw fish (63°F - Cold Holding); cooked vegetables (72°F - Cold Holding), as per manager food was stored in the cooler approximately at 9:00 am this morning.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 doors Reach in cooler at cook line: Observed cooked pork (70 °F - Cold Holding); cooked chicken (69°F - Cold Holding); raw fish (63°F - Cold Holding); cooked vegetables (72°F - Cold Holding), as per manager food was stored in the cooked approximately at 9:00 am this morning.
High Priority - Toxic substance/chemical stored by or with food. Observed purple cleaner, stainless steel cleaner, stored near food at storage shelves at dry storage area. Employee removed chemicals. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Black plastic stick was stored in the hand sink at cook line. Employee removed it. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line. Manager provided paper towel. No handwashing sign provided at a hand sink used by food employees.**Corrected On-Site** **Corrected On-Site**
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.
