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Licensee
Name:
SAFFRON
License Number:
SEA1302110
Rank:
Seating
License Expiration Date:
06/01/2019
Primary Status:
Closed
Secondary Status:
Location Address:
4012 W 23 ST PANAMA CITY, FL 32405
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
01/11/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
4
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.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Fanta orange drink over prep table by dishwasher. Cook removed. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Perfume and light bulbs over prep table by reach in cooler. Cook removed. **Corrected On-Site** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice pudding 50°. Ice bath melted less than 30 minutes out. Replacing ice for rapid cooling **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Tomato sauce with beef. 81°.cook said it was being discarded anyway and discarded. See stop sale **Warning**
High Priority - Raw sewage on ground of establishment. Approximately 50 yards from entry door of restaurant on the corner of 23rd St and Drummond Ave. Waste is flowing down the side of 23rd street. **Admin Complaint**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago per cook. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ expired 3/6/18 **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in wait area and on cook line.owner put paper towels. **Corrected On-Site** **Warning**
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.
