Tuesday, February 7, 2012 ~ 4:43:17 PM
Bookmark, Share & Add this page to:
Expand this BoxMembership Information

2002 Diner

2002 Diner
935 Barefoot Blvd
Suite C
Barefoot Bay, FL 32976
(772)664-4463

Click to Show Larger Map
Map of Area Around 2002 Diner
Get Directions to 2002 Diner 935 Barefoot Blvd, Barefoot Bay, FL 32976
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 935 Barefoot Blvd
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
2 Food Service Inspections Since July 1, 2010
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3957260
Inspection Date: Thursday, March 03, 2011
Inspection Number: 1958370
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Total Number of Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. /chicken and dumplings
08A-15-1 Critical. Potatoes reheated for service placed in a severely cracked plastic bowl Corrected On Site.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Sandwich line. Repeat Violation. X2
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
22-28-1 Critical. Observed interior of reach-in cooler moderate ly soiled with accumulation of food residue. Left side of grill. Repeat Violation. X2
22-28-1 Critical. Observed interior of refrigerator /freezer heavily soiled/rusted with accumulation of food residue. Repeat Violation. X2
23-06-1 Observed moderate build-up of food debris, dust alk shelving kitchen area
37-12-1 Ceiling not smooth and easily cleanable. Reminder when ceilings replace,replace with proper tiles as per 6-101. 11 fc
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /dishmachine. Repeat Violation. X2

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3957261
Inspection Date: Wednesday, August 25, 2010
Inspection Number: 1958371
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Total Number of Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /sausage recommended rapid reheat Corrected On Site. Repeat Violation.
05-09-1 Critical. No conspicuously located thermometer in holding unit. /in any refrigeration unit
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw chicken stored with breads/frankfuters refrigerator freezer. Repeat Violation.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. /sandwich line. Repeat Violation.
18-04-1 Observed old labels stuck to food containers after cleaning. /and several cracked cambros on storage shelf
22-28-1 Critical. Observed interior of tall reach-in cooler heavily soiled with accumulation of food residue. Repeat Violation.
22-28-1 Critical. Observed interior of refrigerator freezer heavily soiled with accumulation of food residue. Repeat Violation.
23-03-1 Observed heavy build-up of grease on hood filters
35A-06-1 Critical. Observed the accumulation of dead roaches in control devices. /2 dead roaches in trap on floor by drink station-no other evidence or activity noted at this time
36-08-1 Observed floor and wall junctures not coved. /in waite station area
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /dishmachine

Click to Hide Contents
3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3621427
Inspection Date: Tuesday, December 29, 2009
Inspection Number: 1847610
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 3
Total Number of Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /sausage h. H recommended rapidlyreheat Corrected On Site.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. /shrimp Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /whole shell eggs ove potatoes Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /chef cracking eggs than wipinghands on apron touching clean utensils Corrected On Site.
14-33-1 Observed refrigerator interior heavily rusted
14-37-1 Observed cutting board moderatly grooved/pitted and no longer cleanable. /cooks line
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
22-18-1 Critical. Observed soil residue in/out bulk storage containers.
22-19-1 Critical. Observed interior of microwaves heavily soiled.
22-22-1 Critical. Observed moderately encrusted material on can opener. Repeat Violation. X 2
22-23-1 Critical. Observed moderately encrusted, soiled material on slicer. Repeat Violation. X 2
22-26-1 Critical. Observed heavy buildup of soiled material on the reach-in cooler. /around the edgesof door Corrected On Site.
22-28-1 Critical. Observed interior of refrigerator soiled with accumulation of food residue. /waite station
23-06-1 Observed build-up of food debris,on shelving under microwave

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3579887
Inspection Date: Wednesday, July 08, 2009
Inspection Number: 1666131
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. Violation: 05-09-1No conspicuously located thermometer in holding unit. /in any cold hold units/ ha a stemlike -needs to have proper ambient thermometer /to next unannounced

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3621428
Inspection Date: Wednesday, July 08, 2009
Inspection Number: 1847611
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Total Number of Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /couple items cooks line recommended rapid chill Corrected On Site.
05-09-1 Critical. No conspicuously located thermometer in holding unit. /had a stemlike Corrected On Site. Put proper ambient thermometer in unit

Click to Hide Contents
3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3181902
Inspection Date: Thursday, June 04, 2009
Inspection Number: 1666131
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 9
Total Number of Violations: 23
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit. /in any cold hold units
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /meatballs rte on top of raw beef reach in freezer by restrooms
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw fish stored over rte desserts in stand alone freezer back room
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. /flour
12A-12-1 Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. /cooks line cracking whole shell eggs and touching cooked bacon Corrected On Site. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /waite staff before buttering toast Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. /cooked bacon Corrected On Site. Repeat Violation. X 2
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. /above cooks line Corrected On Site.
13-03-1 Observed employee with no hair restraint. /kitchen and waite staff. Repeat Violation. X 2
14-35-1 Observed wet/blood soak cardboard uitilized in walk in cooler one for fish one foor ground beef
14-50-1 Observed a nonfood-grade basting brush used in food. /utilizing small paint brush for butter
16-01-1 Critical. Observed missing/inaccurate warewashing machine data plate.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /cooks line /waite station Corrected On Site. Repeat Violation. X2
22-22-1 Critical. Observed moderetly encrusted material on can opener.
22-23-1 Critical. Observed moderetly encrusted, soiled material on slicer and onion slicer. Repeat Violation. X 2 Corrected On Site.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. /dishes stored top shelf cooks line
24-06-1 Observed clean cups stored on dirty rack Corrected On Site.
24-10-1 Observed utensils stored in crevices between equipment. /knives in between cooks line/table Corrected On Site. Repeat Violation. X 2
31-09-1 Critical. Handwash sink not accessible for employee use at all times. /blocked by equipment Corrected On Site.
35A-03-1 Critical. Observed 1 dead roaches on premises/waite station exterminator was here in a. M
37-14-1 Observed ceiling in disrepair. /water damage kitchen area
41B-03-1 Critical. Observed unlabeled spray bottle. / degreaser also stored with clean equipment Corrected On Site.
47-06-2 Critical. Observed extension cord in use for non-temporary period. /to stand alone freeze For reporting purposes only.

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3466298
Inspection Date: Monday, November 10, 2008
Inspection Number: 1809712
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 6
Total Number of Violations: 19
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. /bulk product (flour)
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /hollaindaise sauce cooks line
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. /roast beef in walk in cooler
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
08A-28-1 Critical. Observed food stored on floor/onions walk in cooler. Repeat Violation.
11-06-1 Critical. Observed employee with burns handling food. /was utilizing gloves-needs water proof bandage to protect Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
12A-26-1 Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.
13-02-1 Observed employee with ineffective hair restraint. /cooks line,waitress toast area. Repeat Violation.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. All boards. Repeat Violation.
15-31-1 Observed nonfood-contact equipment in poor repair/vulcan oven,cooler,missing panels to cover wiring,door handle miss7on refrigerator. Repeat Violation.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /shelf under steam table holding cambro's appears rusted/soiled
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /several on cooks line,toast area,waite station
22-09-1 Critical. Food-contact surfaces not cleaned after being contaminationed. /cutting board cooks line beef juices Corrected On Site.
22-12-1 Critical. Observed the use of an unclean thermometer. Corrected On Site.
22-23-1 Critical. Observed heavily encrusted, soiled material on slicer.
24-10-1 Observed utensils stored in crevices between equipment. /knives between cooler and table. Repeat Violation.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. / employee handsink by dishmachine
32-04-1 Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3181903
Inspection Date: Friday, August 22, 2008
Inspection Number: 1666132
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 8
Total Number of Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit. /refrigerators 1 or 2 waite station
08A-27-1 Critical. Observed raw animal food stored over cooked food. /raw beef over cooked bacon Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items,and putting on gloves without washing hands Corrected On Site. Repeat Violation.
13-02-1 Observed employee with ineffective hair restraint. /
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
15-31-1 Observed vulcan oven panels missing exposing wires
15-31-1 Observed door to walk in cooler peeling breaking apart-(facility is replacing door)
22-22-1 Critical. Observed heavily encrusted material on can opener.
23-03-1 Observed heavy build-up of grease on hoods
32-04-1 Critical. Bathroom not enclosed with tight-fitting, self-closing doors/mens room
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
37-14-1 Observed ceiling water damage a couple tiles in the dining and kitchen area-from storm /
42-11-1 Observed unnecessary items on the premise. /old equipment stored out back in enclosure (cooler-fryer-stand alone freezer other items )
51-29-1 Observed no child labor law poster.

Click to Hide Contents
3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3132078
Inspection Date: Friday, June 06, 2008
Inspection Number: 1638259
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 3
Total Number of Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
02-26-1 Critical. Working containers of food removed from original container not identified by common name. /on cooks line. Repeat Violation.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. /baked potatoes & mashed potatoes cooled over night in refrigerator reviewed cooling process with employee stop sale on product
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. /raw beef/raw chicken stored next to each other stand alone freezer-back area
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /when putting on and changing gloves Corrected On Site.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
24-10-1 Observed utensils stored in crevices between equipment. /knives between tsble-ric
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
35A-03-1 Critical. Observed 2 dead roaches on -facility has recently been sprayed no other dead roaches observed or evidence of any other activity-called district office-spoke with Valerie Freeman Corrected On Site. /
41A-04-1 Critical. Observed toxic item on premise that is not required for the operation of establishment. /raid in cabinet ladies room
45-04-1 Critical. Current Hood suppression system report list violations #22-division notifies SFM. Repeat Violation.
50-07-1 Critical. Observed incorrect information on Hotel and Restaurant license. /facility has 07 license posted called district office to confirme current & active. Repeat Violation.
51-11-1 Carbon dioxide/helium tanks not adequately secured.

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 2873910
Inspection Date: Friday, January 25, 2008
Inspection Number: 1551791
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 5
Total Number of Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. /in use on cooks line honey,oil
08A-28-1 Critical. Observed food stored on floor. /onions walk in cooler
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. /flour
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. /cooks line
15-28-1 Hood filters are not tight-fitting and firmly held in place - leaving open spaces.
22-22-1 Critical. Observed heavily encrusted material on can opener.
24-05-1 spoons by toaster/not protected from contamination /in little cambros with bread ties crumb residue
24-10-1 Observed utensils stored in crevices between equipment. /knives stored in between table and cooler
41A-10-1 Critical. Observed toxic item improperly stored. /unlabeled cleaner stored on tray with clean glasses Corrected On Site.
41B-03-1 Critical. Observed unlabeled spray bottle. /by dishmachine area
45-33-1 Critical. Current hood suppression system report lists violations. Division notifies SFM #22 on report technicion statement in comment section
50-07-1 Critical. Observed incorrect information on Hotel and Restaurant license. /old 07 license posted-called verified current active

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 2873912
Inspection Date: Friday, October 19, 2007
Inspection Number: 1551792
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 20
Number of Noncritical Violations: 13
Total Number of Violations: 33
Details
ViolationObservations of Inspector [as written on inspection]
02 Critical. Original container: properly labeled, date marking
02 Critical. Original container: properly labeled, date marking
02 Critical. Original container: properly labeled, date marking
03c Critical. Foods properly cooked/reheated
06 Critical. Potentially hazardous food properly thawed
10 In use food dispensing utensils properly stored
11 Critical. Personnel with infections restricted
12a Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
12a Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
12a Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
12a Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
14 Food contact surfaces designed, constructed, maintained, installed, located
15 Non-food contact surfaces designed, constructed, maintained, installed, located
18 Pre-flushed, scraped, soaked
1b Wholesome, sound condition
22 Critical. Food contact surfaces of equipment and utensils clean
23 Non-food contact surfaces clean
23 Non-food contact surfaces clean
24 Storage/handling of clean equipment, utensils
29 Plumbing installed and maintained
30 Critical. Cross-connection, back siphonage, backflow
31 Critical. Toilet and handwashing facilities, number, convenient, designed, installed
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
35 Critical. Outer openings protected, presence of insects/rodents.
36 Floors properly constructed, clean, drained, coved
37 Walls, ceilings, and attached equipment, constructed, clean
38 Lighting provided as required. Fixtures shielded
41b Critical. Toxic items labeled and used properly
42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
45 Critical. Fire extinguishers - proper and sufficient
47 Critical. Electrical wiring - adequate, good repair
47 Critical. Electrical wiring - adequate, good repair
50 Critical. Current license properly displayed

Click to Hide Contents
2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: 2002 DINER
License Number: 1504191
Inspection Date: Wednesday, February 07, 2007
Inspection Number: 1495333
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 13
Total Number of Violations: 21
Details
3 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
2 violations of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 violation of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
2 risk violations of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

Inspection For: 2002 DINER
License Number: 1504191
Inspection Date: Wednesday, July 26, 2006
Inspection Number: 1495334
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 12
Total Number of Violations: 26
Details
3 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
2 risk violations of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 18 which requires:
  • “Pre-flushed, scraped, soaked”
3 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
3 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 34 which requires:
  • “Outside storage area clean, enclosure properly constructed”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day 2002 Diner, Barefoot Bay 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 2002 Diner, Barefoot Bay.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while 2002 Diner, Barefoot Bay may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


Current Weather Conditions In Barefoot Bay, Florida.