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Licensee
Name: CALLALOO SOUTHERN FARE License Number: SEA6217707
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 642 22 ST S
ST. PETERSBURG, FL 33712

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/08/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 8 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. Soiled reach in cooler handle, bar reach in cooler gasket soiled **Warning**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans near prep **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
08B-20-4    Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. 6 dented cans on can rack. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near beverage area, in clean dish area, **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Personal bag under steam table **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks **Warning**
14-11-4    Basic - Equipment in poor repair. Walk in cooler gasket torn, torn reach in cooler gasket, scorched spatula, reach in cooler handle cracked, reach in cooler rack rust, **Warning**
08B-38-4    Basic - Food stored on floor. Boxes of oil, **Warning**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
14-69-4    Basic - Ice buildup in reach-in freezer. Drawers, Chef removed ice build up. Pastry reach in cooler ice build up. **Corrective Action Taken** **Warning**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs **Warning**
25-05-4    Basic - Single-service articles improperly stored. Case of foil pans on floor in storage **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and carrots over cooked beef. **Corrected On-Site** **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep sink Wet soiled cloth in use at expo area **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle **Warning**
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potato dated 8-7 at 47 F° on 8-8 Food stop saled. **Repeat Violation** **Warning**
01B-28-4    High Priority - Date marked 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 Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Red beans dated 7-23, pork dated 8-1, pork dated 8-1, Mac n cheese dated 7-31, foods stop saled. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. 6 dented cans on can rack. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cuban sandwich's 45 F° in reach in cooler overnight **Repeat Violation** **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Beef 127-130 F°, pork 123 F°, rice 116-135 F°, yellow rice 114-137 F°, all foods reheated to 165 F° or above during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cut ham. **Warning**
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken with beef not all commercially packaged **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. Red beans dated 7-23, pork dated 8-1, pork dated 8-1, Mac n cheese dated 7-31, foods stop saled. butter 8-1 **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potato dated 8-7 at 47 F° on 8-8 Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cuban sandwich's 45 F° in reach in cooler overnight Food stop saled. **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of steamer, slicer blade and guard, food processor soiled, **Repeat Violation** **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Behind mixer and next to burger range, mixer moved **Corrected On-Site** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knives, items moved **Corrected On-Site** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. **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. **Warning**
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. Some foods in walk in cooler, **Repeat Violation** **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395