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Licensee
Name: PRIMETIME RESTAURANT & BAR License Number: SEA1619651
Rank: Seating License Expiration Date: 12/01/2022
Primary Status: Conversion Secondary Status:
Location Address: 1744 MAIN STREET
WESTON, FL 33326

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/07/2021 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 7 19
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. Observed interior of dish machine, ware washing trays with built up mold and lime scale.
32-12-5    Basic - Covered waste receptacle not provided in women's bathroom. Observed women's receptacles in the women's bathrooms uncovered. **Repeat Violation**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of reach in cooler in kitchen area.
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items cap located on prep table with condiments
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing gold bracelet and watch while engaged in food preparation on cooks line.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in food preparation on cooks line with no hair restraint. Observe employee running food with no hair restraint.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back exterior door.
10-01-5    Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly touching sugar on shelf close to dish area.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in dirty standing water on grill at 106°F Observed utensils on reach cooler in kitchen area stored at 76°F
22-08-4    Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens grills with food build up and grease buildup.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe light shields missing in the kitchen area over several lights.
36-64-5    Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in the ware washing area in kitchen area and at bar area located at front counter.
16-46-4    Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean sanitized containers.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in selves with surface rust and mold like substance in walk in and walk in freezer.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking into bucket from walk in unit in the walk in cooler.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to air dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in use not stored in sanitizing solution.
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee used same cloth to sanitize raw meat cutting board as ready to eat products.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed unknown substance in clear bottle used on line as part of cooking process. Observed flour in container in kitchen area not labeled.
03C-44-5    High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast with mushroom sauce at temperature 149-161°F. Operator reheated chicken to 167-168°F **Corrected On-Site**
08A-20-5    High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored over raw chorizo in walk in cooler. **Repeat Violation**
02C-01-5    High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed miso sauce, cooked shallots, Mayo and yellow hot peppers, cole slaw, dated 9-28-9/30 not used within 7 days of preparation Observed Marinara sauce dated 9/14 **Repeat Violation**
01B-24-5    High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed miso sauce, cooked shallots, Mayo and yellow hot peppers, cole slaw, dated 9-28-9/30 not used within 7 days of preparation Observed Marinara sauce dated 9/14
12A-02-4    High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed servers bring dirty plates to kitchen and not wash hands before running food to guest.
11-07-5    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator stated he has no knowledge of Food borne. illness. Inspector provided poster to operator.
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Observed blade of can opener in kitchen area with build up mold like substance. 2. Observed mixer spout and interior of mixer with food build up debris 3. Observed meat slicer blade and guard with built up old meat debris. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in kitchen area and all interior and exterior of ice bins at bar with heavy build up of mold like substance. Observed all interior of soda dispensers and nozzles with heavy build up mold like substance. Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler on cooks line with mold like substance.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. Observed no thermometer in store for establishment. Per operator they did not have thermometer in store.
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser located.at hand washing sink not working. Per operator paper machine dispenser is broken.
05-13-5    Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Observed no thermometer in use to ensure proper temperatures of chicken, beef, salmon ,
02C-02-5    Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed romaine lettuce and cooked mashed potatoes prepared on 10/6 with no date marking. **Repeat Violation**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 bottles with unknown substance not labeled.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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