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Daycare catering company among kitchens state shut down last week

Here is a list of places recently inspected by the Florida Department of Business and Professional Regulation in South Florida. ....

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St. Johns County best, worst restaurant inspections: Oct. 10-15

See which St. Augustine-area restaurants received high-priority violations and which passed their most recent health inspections. ....

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Alachua County restaurant inspections, April 19-24

Eight total violations, with two high-priority violations:
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs held on cook line: eggs (ambient) (75°F - Cold Holding). Employee stated eggs placed out 15 minutes prior to temperature of unit being taken. Employee moved eggs to unit where ambient temperature is 40°F. Corrective Action Taken
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. See stop sale. Cheese, lettuce and tomatoes on make line. Manager placed correct time on items. Corrected On-Site ....

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Alachua County restaurant inspections, April 19-24: 27 with high violations, 4 with none

Alachua County restaurant inspections, April 19-24: 27 with high violations, 4 with none
The Gainesville Sun
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Each week we share the area restaurants that aced their inspections, while also rounding up those with the most violations.
These are recent restaurant inspection reports for Alachua County from April 19-24 filed by state safety and sanitation inspectors.
The Florida Department of Business & Professional Regulation describes an inspection report as “a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment. ....

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