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Licensee
Name:
TASTE
License Number:
SEA1102701
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
4860 NW 39 AVE STE C GAINESVILLE, FL 32606
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/01/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
5
10
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.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed the right wall of the ice machine bin has dark foreign substance.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed the vent in the kitchen has an accumulation of dust.
Basic - Cloth/paper towel used as a food-contact surface.
Observed in the front line reach-in cooler, server, paper towel used as a food contact surface for rinsed leaves used for food preparation.
Basic - Equipment in poor repair.
Observed the reach-in cooler on the cook line is not keeping time/temperature control for safety at 41F or below, gasket torn.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the kitchen garbage cans have an accumulation of soil and grease.
ALSO, the flip top reach-in cooler exteriors have an accumulation of debris.
High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength.
Observed the front line sanitizer bucket at 0ppm for chlorine, and 0 ppm for quaternary amonia.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed on the cook line, reach-in cooler with the torn gasket, shrimp 68F, cooked today, undetermined time, chicken 46F, pork 54F, cooked today undetermined time, boiled egg 49F.
Ice bags were added. **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed the batter on the cart lacks a time mark. Lunch is from 11-3.
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed lack of a written procedure.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the cutting boards for the servers, sushi and kitchen have stains and deep cuts.
ALSO, the slicer has dried debris at the lower part of the blade.
ALSO, the reach-in freezer by the walk-in cooler has an accumulation of spills.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Observed 5 staff involved with food preparation, no Certified Food Manager present.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed lack of verifiable proof that employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
