Family Kitchen Restaurant and Catering

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Plumbing and backflow prevention
  • Basic: No mop sink or curbed cleaning facility provided at establishment.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. 2 door stainless: pickliz (59°F); cooked pork (59°F); cooked beans (59°F); raw chicken wings (59°F); cooked gravy (60°F); raw turkey wings (65°F); operator states items have been held in unit overnight. Items not prepared or portioned today 1 door stainless: cooked chicken (48°F); cooked pork (49°F). operator states items have been held in unit overnight. Items not prepared or portioned today 1 door glass in dry storage: cooked chicken (51°F); cooked turkey (48°F); cooked goat (46°F) operator states items have been held in unit overnight. Items not prepared or portioned today. pickliz (80°F) being held at front counter. Unknown time out of temperature.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. 2 door stainless: pickliz (59°F); cooked pork (59°F); cooked beans (59°F); raw chicken wings (59°F); cooked gravy (60°F); raw turkey wings (65°F); operator states items have been held in unit overnight. Items not prepared or portioned today 1 door stainless: cooked chicken (48°F); cooked pork (49°F). operator states items have been held in unit overnight. Items not prepared or portioned today 1 door glass in dry storage: cooked chicken (51°F); cooked turkey (48°F); cooked goat (46°F) operator states items have been held in unit overnight. Items not prepared or portioned today. pickliz (80°F) being held at front counter. Unknown time out of temperature. See Stop Sale
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked oxtail (119°F - Hot Holding) being held in crock pot. Crock pot turned off due to item boiling approximately 1 hour ago. Operator turned on and reheated to 165°F
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Utensils stored in standing water of 87°F at steam table. Operator removed, discarded water, replaced utensils
• Dishwashing facilities and test kits
  • Intermediate: No dishwashing facilities of any kind provided. No 3 compartment or ware washing machine provided in establishment
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Plumbing and backflow prevention
  • Basic: No mop sink or curbed cleaning facility provided at establishment.
  • Basic: Standing water in bottom of reach-in-cooler. Observed at 2 door stainless, 1 door stainless reach in coolers
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 1 dead roach on oven in kitchen Observed 1 dead roach in 1 door stainless reach in cooler in kitchen
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach on ground at front door in dining room Observed approximately 15 live roaches in between wall and reach in cooler in dry storage area Observed approximately 20 live roaches on ground and behind chest freezers in dry storage area. Observed approximately 2 live roaches on ground under oven in kitchen. Observed approximately 5 live roaches on ground under 2 door stainless reach in cooler in kitchen
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Observed under ware washing sink, behind 2 door stainless reach in cooler in kitchen
• Manager certification and employee training
  • Intermediate: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.