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Licensee
Name:
JOHN WEHNER'S VILLAGE DOOR
License Number:
SEA7602069
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
136 FISHERMANS COVE MIRAMAR BEACH, FL 32550
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
04/15/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
2
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 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Cooked Gumbo located in the walk-in cooler
Cooked gumbo 51/61F Overnight ( see stop sale ) **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Chlorine 0 ppm
Dishwasher room
Corrected to 100 ppm during the inspection **Corrected On-Site**
High Priority - Sewage/wastewater backing up through floor drains.
Observed waste water backing up from floor drains under preparation table and utility sink, both located in preparation room directly behind cook line. Back up observed when water from preparation and utility sinks running. Standing water observed on floor.
Area isolated during the inspection and food preparation moved. Plumber arrived during the inspection to address the back up.
Area cleaned and standing water removed. **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Walk in cooler
Cooked gumbo 51/61F overnight , beans 45/47F overnight . **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Front line
Make bar - shredded cheese 45, diced tomatoes 46, salad mix 57F
Less than 4 hrs. **Warning**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Beans in walk in cooler 45/47F ambient cooling overnight. See stop sale **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked gumbo ( cook cool ) and beans ambient cooling
Cooling in deep covered plastic containers.
Proper cooling hand out provided to operator during the inspection.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Cook line hand wash sink
Hot water feed off
Water temperature 72F
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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.