GOODTOWN BUFFET

Name: GOODTOWN BUFFET
Address: 218 NE 8 ST, HOMESTEAD, FL, 33030, US
Rating: 0

218 NE 8 ST, HOMESTEAD, FL 33030

License #2338239

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 25 findings · 2 critical

Routine - Food (follow-up)

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Quick take

GOODTOWN BUFFET in HOMESTEAD currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 179 total violations — 29 critical, 44 major, 106 minor.

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The latest inspection on October 8, 2026 shows 25 observation rows: 2 critical, 6 major, and 17 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

179

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

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Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[11-07-5] 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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in rice container.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green, blue, white, yellow cutting boards in the kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed equipment at cook line. And walk in cooler.
[31A-09-4] During callback inspection observed handwashing sink near ice machine in the kitchen black by yellow mop buckets, white buckets. Observed handwashing sink next to walk in cooler blocked by equipment.
[35A-02-8] During callback inspection observed 7 live flies flying inside of the kitchen. Observed 3 live flies landed on preparation table where employee is cutting lemons. Observed 2 live flies landed on triple sink with raw fish thawing inside. Observed 3 live flies landed on cutting boards near sushi station.
[36-22-4] Floor area(s) covered with standing water. Observed inside of the walk in cooler. Observed in some areas in the kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen. Also in the walk in cooler.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior of dishwasher heavily soiled.
[08B-38-4] During callback inspection observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers. Also observed reach in cooler in the cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under sink near the dishwasher soiled with black mold like substance. Observed wall under sink near the walk in coolers. Observed wall under triple sink.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[03F-10-5] During callback inspection observed written plan not complete for TPHC at the buffet line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black fans at prep table in the middle of the kitchen heavily soiled with dust.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths at cook line, and prep tables.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled at cook line.
[36-73-4] Floor soiled has accumulation of debris. Observed throughout kitchen in storage areas.
[03B-01-6] During callback inspection observed cooked chicken (128F - Hot Holding) at hot holding buffet line, as per person in charge for less than an hour. Advised person in charge to reheat product.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener heavily soiled.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[11-07-5] 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.
[12A-13-4] During callback inspection observed employee handled soiled utensils and then engaged in touching clean utensils.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in rice container.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green, blue, white, yellow cutting boards in the kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths at cook line, and prep tables.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled at cook line.
[31A-09-4] During callback inspection observed handwashing sink near ice machine in the kitchen black by yellow mop buckets, white buckets. Observed handwashing sink next to walk in cooler blocked by equipment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black fans at prep table in the middle of the kitchen heavily soiled with dust.
[08B-38-4] Food stored on floor. Observed 2 containers of raw marinated chicken stored directly on floor in the middle of the kitchen. Observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers. Also observed reach in cooler in the cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen. Also in the walk in cooler.
[03B-01-6] During callback inspection observed cooked chicken (86F - Hot Holding) at hot holding buffet line, as per operator for less than 1 hours.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[03F-10-5] written plan not complete for TPHC at the buffet line.
[12A-16-4] During callback inspection observed employee began working with food without first washing hands.
[35A-02-8] During callback inspection observed approximately 8+ live flies flying inside the kitchen. Observed 4 live flies land on prep table located in the middle of the kitchen.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed equipment at cook line. And walk in cooler.
[36-73-4] Floor soiled has accumulation of debris. Observed throughout kitchen in storage areas.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener heavily soiled.
[12A-29-4] During callback inspection observed employee touched soiled door handles and then handled clean equipments to prep food to serve to customers without washing hands.
[36-22-4] Floor area(s) covered with standing water. Observed inside of the walk in cooler. Observed in some areas in the kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior of dishwasher heavily soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under sink near the dishwasher soiled with black mold like substance. Observed wall under sink near the walk in coolers. Observed wall under triple sink.

Official DBPR inspection report ↗

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-07-5] 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.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Multiple food employees put on gloves without first washing hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[12A-20-4] Employee washed hands with no soap. Observed employee washing hands with no soap.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in rice container.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green, blue, white, yellow cutting boards in the kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths at cook line, and prep tables.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed equipment at cook line. And walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink near ice machine in the kitchen black by yellow mop buckets, white buckets. Observed handwashing sink next to walk in cooler blocked by equipment.
[35A-02-8] Live, small flying insects found. Observed 6+ flies flying in the kitchen. Observed 4 live flies land on prep table where near wonton filling. Observed 3 live flies flying inside of walk in cooler.
[36-22-4] Floor area(s) covered with standing water. Observed inside of the walk in cooler. Observed in some areas in the kitchen.
[36-73-4] Floor soiled has accumulation of debris. Observed throughout kitchen in storage areas.
[03F-10-5] written plan not complete for TPHC at the buffet line.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers. Also observed reach in cooler in the cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen. Also in the walk in cooler.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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. Observed shrimp sushi, fried shrimp sushi, imitation krab with no time mark.
[08B-38-4] Food stored on floor. Observed 2 containers of raw marinated chicken stored directly on floor in the middle of the kitchen. Observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed Sushi rice near sushi table exceeded 4 hours. Observed shrimp sushi, fried shrimp sushi, imitation krab exceeded the 4 hour limit.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (112F - Hot Holding) at hot holding buffet line, as per operator for less than 2 hours. Operator removed product from line.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior of dishwasher heavily soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); cook noodles (56F - Cold Holding) at reach in cooler across cook line, as per operator for less than 3 hours.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in the preparation sink near cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener heavily soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near the dishwasher. Observed at handwash sink near ice machine. Observed at handwash near walk in cooler.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed Sushi rice near sushi table exceeded 4 hours. Observed shrimp sushi, fried shrimp sushi, imitation krab exceeded the 4 hour limit.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled at cook line.
[31B-03-4] No soap provided at handwash sink. Observed at handwash sink near the dishwasher. Observed at handwash sink near ice machine. Observed at handwash near walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under sink near the dishwasher soiled with black mold like substance. Observed wall under sink near the walk in coolers. Observed wall under triple sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over onions at reach in cooler across cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[53A-05-6] 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/
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black fans at prep table in the middle of the kitchen heavily soiled with dust.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed at kitchen entrance. Observed above preparation sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[29-18-4] Drain cover(s) missing. Observed at cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cup of coffee store at shelve across cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor at walk in cooler soiled with food debris. Observed floor soiled near soda dispenser. Observed floor soiled in storage areas.
[36-17-5] Floor tiles missing and/or in disrepair. Observed some tiles in disrepair in kitchen.
[08B-38-4] Food stored on floor. Observed container of muscle sauce stored on floor at walk in cooler. Observed boxes of corn stored on floor at vegetable walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed container at ice cream reach in freezer in dining area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under cooking equipments soiled throughout the kitchen. Observed handwash sink soiled at kitchen entrance. Observed hood filters soiled throughout the kitchen. Observed shelves soiled at cook line. Observed some reach in cooler gaskets soiled in the kitchen. Observed exterior of equipments at cook line soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed missing grout in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed green, blue, orange wet wiping cloth stored at cook line/ prep tables.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink quat 0ppm. Manager reset triple sink. Final reading triple sink 50ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw marinated chicken wings (45F - Cold Holding) at cook line. As per cook for less than 45 minutes. Cook placed product in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven interior cutting boards at cook line.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Observed no water at handwash sink in the dining area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink near walk in cooler blocked with vegetable cutting machine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes TPHC for raw shrimp, muscles, cut melons, boiled egg, salads. At buffet line. No written procedures. Inspector provided form via email.

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in flour container.
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license on wall at entrance.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen in storage areas.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[08B-38-4] Food stored on floor. Observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[01B-13-4] Observed no food stop sale due to being unwholesome. Observed bowl of oysters in walk in with no tag. Operator discarded oysters.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed no tags leftover from previous orders.
[11-27-4] 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 no form or kit; inspector provided via email.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed no tags saved from previous cases of oysters.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand isnt next to mop sink and hand sink outside of walk in cooler blocked by equipment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand isnt upon kitchen entrance with rag inside. Operator removed.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed bowl of oysters in walk in with no tag. Operator discarded oysters.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed over 100 dead flies on sticky tape; hanging above center prep table.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in flour container.
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license on wall at entrance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack on flour boxes. Observed several phones on prep tables. Operator had items removed during the inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen in storage areas.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape above prep table in center of kitchen.
[08B-38-4] Food stored on floor. Observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[35B-02-4] Insect control device installed over food preparation area. Observed zapper stored above prep tables in center of kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish (72F - Cold Holding); raw shrimp (72F - Cold Holding) in standing water. As per operator, less than 2 hours.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed rusted can on dry rack; 7 lb Thank You brand vanilla pudding.
[35A-02-7] Live, small flying insects found observed 3 live flies in kitchen, touching raw chicken wings. Observed 2 live flies near sushi cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw oysters store above green bell peppers in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above French fries in reach in across oven. Operator moved and fixed on site.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 live flies in kitchen, touching raw chicken wings: 15 lbs. Operator discarded chicken wings. Observed bowl of oysters in walk in with no tag. Operator discarded oysters.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at triple sink: raw fish (72F - Cold Holding); raw shrimp (72F - Cold Holding). As per operator, less than 2 hours. Operator began removing items to place on ice or in cooler.
[03F-02-5] 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. Observed buffet items with no time mark.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed no tags leftover from previous orders.
[11-27-4] 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 no form or kit; inspector provided via email.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed no tags saved from previous cases of oysters.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand isnt next to mop sink and hand sink outside of walk in cooler blocked by equipment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand isnt upon kitchen entrance with rag inside. Operator removed.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no certificates for all employees.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed bowl of oysters in walk in with no tag. Operator discarded oysters.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed 4 hour plan in use but no written instruction. Inspector provided via email.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.