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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: THE FLORIDA BOY BAR & GRILL License Number: SEA5428247
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 68450 OVERSEAS HWY
LAYTON, FL 33001

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/12/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
13 9 32
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.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Side order cup in Cole slaw
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Shelves , cooking equipment ,
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
29-24-4    Basic - Clean-out cap missing from plumbing line. Outside PVC PIPE
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored.
29-18-4    Basic - Drain cover(s) missing.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
13-04-4    Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
36-22-4    Basic - Floor area(s) covered with standing water.
08B-38-4    Basic - Food stored on floor.
10-08-4    Basic - Ice scoop handle in contact with ice.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment.
16-46-4    Basic - Old labels stuck to food containers after cleaning.
29-05-4    Basic - Plumbing line from a removed fixture not capped off.
29-08-4    Basic - Plumbing system in disrepair.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
21-11-4    Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
23-14-4    Basic - Shelf under preparation table soiled with food debris.
25-05-4    Basic - Single-service articles improperly stored. On the floor in storage room
23-09-4    Basic - Soiled reach-in cooler gaskets.
33-31-5    Basic - Unnecessary items/unused equipment on the premises.
25-02-4    Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
29-03-4    Basic - Water draining onto floor surface.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
29-09-4    Basic - hand wash sink Faucet/handle missing at plumbing fixture.
23-01-4    Basic - ice machine machine exterior soiled.
08B-02-4    High Priority - Displayed food not properly protected from contamination.
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site**
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
12A-29-4    High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
50-17-2    High Priority - Operating with an expired Division of Hotels and Restaurants license.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cole slaw 49°F
08A-11-4    High Priority - Raw animal food stored over canned/bottled drinks. WIC RAW BEEF NECT TO CANS OF BEER
08A-01-4    High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching RTE food after handling unclean utensils . Cook handle raw food then touching door handles , fryer handle ,tongs, cooked food ready to eat food, plating food. **Corrected On-Site**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cole slaw
41-02-4    High Priority - Toxic substance/chemical stored by or with food.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
22-22-4    Intermediate - Encrusted material on can opener blade.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw ,
22-18-4    Intermediate - Soil residue in food storage containers.
08B-15-4    Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395