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Licensee
Name: SPEGGTACULAR License Number: SEA6217382
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 7924 ULMERTON RD
LARGO, FL 33771

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/09/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
11 4 15
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. No handle scoop in potatoes, chicken base, fruit **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Soda boxes on floor, employee put on shelf. **Corrected On-Site** **Warning**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
25-32-4    Basic - Reuse of single-service articles. Dannon yogurt containers stored clean on drying rack. **Warning**
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Wood pallet and panels near walk in cooler. **Warning**
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
29-03-4    Basic - Water draining onto floor surface. From dish machine, pipe drains onto floor. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Oil not labeled on cookline. **Warning**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 25-50ppm, operator called repair man. **Warning**
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook prepped omelette with raw pooled eggs then touched ready to eat cut melon **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 5 flies, 2 on egg box, 3 near dish machine, 20 near soda machine, **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 52 F°, cut cooked spinach 47 F°, egg shell 47 F°, mushrooms 46 F°, grits 82 F°, cooked potatoes 47 F°, Butter pats 78 °F on counter Salmon 54 °F Cut tomatoes 45 °F Potato slices 60 °F Ham slices 49 °F Employees moved to walk in cooler, reach in cooler not working. **Corrective Action Taken** **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Hollandaise made on 7-8 not cooling from hot/cooked cool on 7-9 46 F° **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. sausages 111 F° **Warning**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. Ready to eat smoked salmon stored next to raw eggs Raw salmon and raw eggs on boxes of ready to eat potatoes **Warning**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken next to raw steak **Warning**
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Coleslaw in walk in cooler date marked 6/27. **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Hollandaise made on 7-8 not cooling from hot/cooked cool on 7-9 46 F° **Warning**
31B-03-4    Intermediate - At dish area hand wash sink No soap provided at handwash sink. No paper towels **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. Microwave soiled. **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning supply bottle stored in hand wash sink near dish area. **Warning**
53A-05-6    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 3 cooks and 3 waitstaff with no CFM. Certified food manager came at end of inspection. **Corrected On-Site** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395