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Licensee
Name: BEMC LLC License Number: SEA6217203
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Closed Secondary Status:
Location Address: 179 2ND AVE N
ST. PETERSBURG, FL 33701

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/26/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
13 2 17
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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters, walk in cooler shelving upstairs meat cooler **Repeat Violation** **Warning**
36-36-4    Basic - Ceiling tile missing. 2 in dish area **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grill station **Warning**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket **Repeat Violation** **Warning**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. By central production line **Warning**
08B-20-4    Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans **Repeat Violation** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bakery **Corrected On-Site** **Warning**
14-11-4    Basic - Equipment in poor repair. Reach in freezer with ice build up grill station, reach in cooler shelving grill station two door stand up **Repeat Violation** **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. Under dish machine **Warning**
08B-27-4    High Priority - Basic - Food placed in soiled container/equipment. Blueberries washed and then placed back into plastic container **Warning**
08B-38-4    Basic - Food stored on floor. Plastic drink bottles in walk in cooler off production line- brought off floor, ice cream in walk in freezer upstairs **Corrected On-Site** **Warning**
16-48-4    Basic - Old food stuck to clean dishware/utensils. Knives in drawer in salad/sushi station **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning. Clean plastic containers **Warning**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Seedless cucumbers- discussed with management and employee **Corrective Action Taken** **Warning**
25-09-4    Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks and knives **Corrected On-Site** **Warning**
08B-14-4    Basic - Stored food not covered in walk-in freezer. Ice cream **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Faucet under salad bar **Warning**
01B-28-4    High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Cooked carnitas 7/15/19, salsa 7/18/19, pulled pork 7/12/19, salsa verde prior to 7/20/19, butter 7/15/19 **Repeat Violation** **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts, chick peas, ketchup **Repeat Violation** **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 3 in salad bar/sushi area in area and landing on salad bar pans and 7 on ceiling in salad/sushi area, 2 in lower central production and 4 on ceiling, 1 in dish area **Repeat Violation** **Admin Complaint**
22-57-5    High Priority - Maximum registering thermometer failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 153°f placed on extended cycle 165°f **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. salsa 44-47°f, cut tomatoes 51°f, cooked spinach 53°f, sausage 45°f, cooked mushrooms 47°f, cooked chicken 46°f, cooked onions 47°f, raw ground pork 47-49°f, raw turkey burger 47°f, **Repeat Violation** **Warning**
03F-04-4    High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Salad bar **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. cooked brown rice 123°f, Cooked shrimp 119°f, cooked rice 98°f **Repeat Violation** **Warning**
03D-06-4    High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit prior to placing for customer self service. sushi 50°f and 53°f (cooling 1pm temped at 2:25pm), cut melon 45°f (cooling 12pm temped at 2:27pm) in Market area **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over produce in walk in cooler by dish machine **Corrected On-Site** **Repeat Violation** **Warning**
08A-22-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef beef burger over raw salmon **Corrected On-Site** **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. Cooked carnitas 7/15/19, salsa 7/18/19, pulled pork 7/12/19, salsa verde , butter 7/15/19 **Warning**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400ppm quaternary ammonia **Warning**
01C-05-4    Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams **Warning**
51-16-7    Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. On warning from 7/12/19 **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.