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Licensee
Name:
LE CRAVE OF ROCKLEDGE
License Number:
SEA1506744
Rank:
Seating
License Expiration Date:
04/01/2024
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
6525 3 ST STE 107 ROCKLEDGE, FL 32955
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/12/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
9
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 - Employee eating in a food preparation or other restricted area.
Cup of ramen over prep surface. Operator moved **Corrected On-Site** **Repeat Violation**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
In stand up Reach in cooler across from cook line. Operator moved **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Granular substance (near side entry kitchen door)removed from original packaging not labeled identifying by common name
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Dish washer began work without washing hands
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In flip top of Reach in cooler on cook line. artichoke (47F - Cold Holding); provolone (46F - Cold Holding); cooked chicken 48 ( - Cold Holding); raw salmon (45F - Cold Holding); cooked mushrooms (45F - Cold Holding); cooked vegetables (46F - Cold Holding). Operator stated that all food items were in unit over night
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In flip top of Reach in cooler on cook line. artichoke (47F - Cold Holding); provolone (46F - Cold Holding); cooked chicken 48 ( - Cold Holding); raw salmon (45F - Cold Holding); cooked mushrooms (45F - Cold Holding); cooked vegetables (46F - Cold Holding). See stop sale **Admin Complaint**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator is unable to provide proof of written plan for time as a public health control. Provided operator with paperwork **Corrected On-Site**
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.
