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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: TJS FOR BREAKFAST License Number: SEA1504863
Rank: Seating License Expiration Date: 04/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1256 S ROCKLEDGE BLVD
ROCKLEDGE, FL 32955

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.
8 7 20
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.
Violation    Observation
16-03-4    Basic - Accumulation of debris inside warewashing machine. **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep line, ceiling in walk in cooler **Warning**
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plates stored under plumbing line on the cook line, evidence of water and food debris on plates. **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Next to stairwell **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
29-18-4    Basic - Drain cover(s) missing. Hallway **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-02-4    Basic - Employee drinking coffee in a food preparation or other restricted area. **Repeat Violation** **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Grout missing around tiles causing water and food to lay. **Repeat Violation** **Warning**
36-24-5    Basic - Hole in or other damage to wall. Upstairs next to door. Down stairs in the back stock room/ prep room. **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above fryers and cook line **Warning**
08B-38-4    Basic - Oil stored on floor in the storage area. **Repeat Violation** **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. 4 door reach in cooler **Repeat Violation** **Warning**
36-27-5    Basic - Walls heavily soiled with accumulated grease, and/or dust. Dish room **Repeat Violation** **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at wait station at 0 ppm chlorine. **Repeat Violation** **Warning**
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of water **Repeat Violation** **Warning**
35A-02-5    High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area. **Admin Complaint**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employee come in from outside apply gloves without washing hands. Cook left cook line while wearing gloves handled dirty door handle and didn't remove gloves when returning to cook line. Cook left cook line while wearing gloves, made himself a drink and went back to cook line while wearing gloves. **Repeat Violation** **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 c.h over night sliced tomatoes 49° cooked. Sausage links 49° 49° sausage patties c.h 63° diced tomatoes 47° diced ham range 45° to 48° shredded cheese 47° to 49° In the walk in cooler found raw beef 51° Manager states had out to prep hamburgers then placed back in the walk in cooler. **Repeat Violation** **Warning**
07-08-4    High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butters left on tables between quest. Found at 74° **Warning**
08A-03-5    High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged.raw chicken, fish etc with fries all portioned in zip lock baggies **Repeat Violation** **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 9 droppings observed on floor under rack where clean dishes are stored in the storage area. **Corrected On-Site** **Admin Complaint**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Found butter packets left on table between quests. **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reach in cooler c.h over night sliced tomatoes 49° cooked. Sausage links 49° sausage patties c.h 63° diced tomatoes 47° diced ham range 45° to 48° shredded cheese 47° to 49° **Warning**
05-05-4    Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning**
22-22-4    Intermediate - Heavy encrusted material on can opener blade. **Repeat Violation** **Warning**
51-14-7    Intermediate - No plan review submitted and approved - prep room area added in storage area. Observed mixer and no hand sink in room. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. **Warning**
53B-02-5    Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 new employees hired 60 days or more **Warning**
05-06-4    Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -20° **Warning**
22-07-4    Intermediate - Slicer blade and guard soiled with old food debris. **Repeat Violation** **Warning**
41-17-4    Intermediate - Squeeze bottles containing toxic substance not labeled. Several bottles of soap at hand sinks. **Repeat Violation** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395