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Name: CAFE PERERA License Number: SEA3910833
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Delinquent Secondary Status: Active
Location Address: 601 N MORGAN ST
TAMPA, FL 33602

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/24/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
32-07-4    Basic - Bathroom toilet in men's bathroom not clean. **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Containers in back kitchen area **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Prep table and top shelf in back kitchen area **Warning**
14-25-4    Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood contact surface for to go cups and containers in front kitchen area **Repeat Violation** **Warning**
36-57-4    Basic - Floor Fans had accumulation of dust/debris. Back kitchen area **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. Back kitchen area **Warning**
08B-36-4    Basic - Food stored in a location that is exposed to splash/dust. Open sugar containers on hand sink in front kitchen area **Corrected On-Site** **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Front kitchen area reach in cooler Food debris/dust/grease/soil residue on exterior of microwave. Build-up of grease/dust/debris on hood filters. **Warning**
36-24-5    Basic - Hole in or other damage to wall. Dry storage and both bathrooms **Warning**
14-69-4    Basic - Ice buildup in reach-in freezer. **Warning**
10-08-4    Basic - Ice scoop handle in contact with ice. Front kitchen area **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. Tongs on cord in front kitchen area with dust on cord **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prop table in back kitchen area **Repeat Violation** **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks in front kitchen area **Warning**
36-64-4    Basic - Objectionable odors in bathroom. Women's and men's bathroom. **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken in container with water on top of reach in freezer in dry storage room. Placing in reach in freezer **Corrective Action Taken** **Repeat Violation** **Warning**
14-33-4    Basic - Reach-in coolers shelves with rust that has pitted the surface. Back kitchen area **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Tin containers on top shelf not inverted in back kitchen area near stove **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. Dry storage area **Repeat Violation** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled on front kitchen area **Warning**
41-07-4    High Priority - Container of medicine improperly stored. Medicine bottles in front kitchen area on shelf with food and in back kitchen area near microwave **Repeat Violation** **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. After changing gloves from cracking raw shelled eggs to handling bread. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler back kitchen area Deli meat 58° raw chicken 49° cheese 61° cut leafy greens 58° raw shelled eggs 52° milk 48° cooked potatoes 49°. Reach in cooler front kitchen area sliced tomatoes 49° Cuban Sandwiches 49° cheese 50° cut leafy greens 51° Cuban sandwiches 51°. Placing on ice. **Corrective Action Taken** **Warning**
03E-08-4    High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Reheating soup at 95°. Placing in stove to reheat **Corrective Action Taken** **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 8-10 hard rodent droppings in dry storage area only. **Admin Complaint**
01B-14-4    High Priority - Shell eggs in use or stored with cracks or broken shells. 5 crack shelled with 25 shelled eggs. See stop sale. **Warning**
14-16-4    Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked plastic glass on warmer front kitchen area counter. **Warning**
04-10-1    Intermediate - No cold holding units available to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. All reach in coolers are at 48° and higher. Restaurant has available ice and 5 reach in freezers. **Warning**
27-16-4    Intermediate - No hot water in establishment over 88°. 100° ** **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in front kitchen area near coffee maker. **Corrected On-Site** **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. VIOLATION DUE BY: 9/24/2019 **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Front kitchen area under cabinet. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

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.