Nardette Take Out Restaurant

The inspector came back, found the problems fixed and allowed the business to reopen.

• Labeling, date marking and consumer advisory
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer in kitchen.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
• Exits
  • Reporting only: Marked exit/path to marked exit blocked.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer in kitchen.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 10-20 rodent droppings in kitchen near reach in cooler. The operator cleaned and sanitized the area.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
• Exits
  • Reporting only: Marked exit/path to marked exit blocked.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees.

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.

• Labeling, date marking and consumer advisory
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple frozen items prepared on site not date marked.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer in kitchen.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Observed handwash sink in kitchen shut off, the operator turned on during inspection.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom near exit, door not self closing.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 10 dead roaches inside reach in freezers in kitchen.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings inside metal container near 3 compartment sink. Observed approximately 50-60 rodent droppings under table in shelving and containers.
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches inside and around gasket of reach in freezers.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in multiple areas in establishment.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. Observed children's Tylenol stored with seasonings at prep table. The operator relocated the item.
  • High priority: Toxic substance/chemical improperly stored. Observed bleach and hydrogen peroxide next to seasonings at prep table. The operator relocated the items.
• Exits
  • Reporting only: Marked exit/path to marked exit blocked. For reporting purposes only. Observed shelving blocking portion of exit path to rear door.
  • Reporting only: Exit door locked. For reporting purposes only. Observed exit door locked, the operator unlocked.
• Gas appliances and boilers
  • Reporting only: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank inside reach dry storage.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted. Provided a copy of choking poster during inspection.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired food handler training for Gesner Joseph - 3/31/24.