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Licensee
Name:
BLUE DOLPHIN CAFE
License Number:
SEA6800204
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
470 JOHN RINGLING BLVD SARASOTA, FL 34236-1428
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/17/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
0
0
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.
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed at hooded reach-in cooler on cook line Cold holding - shredded cheese 54°F, ham 53°F, tomatoes cut 51°F, pooled eggs 49°F.cook stated they were put together n reach-in cooler less than two hours ago. Educated operator. **Corrective Action Taken** - From follow-up inspection 2020-06-17: Cold holding - pooled eggs 50°F, egg salad 43°F, American cheese 63°F, chicken salad 46°F, tuna salad 47°F, cut melon 43°F. Observed food on cook line hooded reach in cooler Cold holding - chicken salad 46°F, tuna salad 47°F, held for more than four hours, per manager. Manager voluntarily discarded. Other foods in the cook line hooded reach in cooler within the hour, and employee iced down those food products that were above 43°F. **Admin Complaint**
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.