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Mike & Sue

Mike & Sue
2150 Harris Ave NE
Palm Bay, FL 32905
(321)474-7085

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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4 Food Service Inspections Since July 1, 2011
Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4557909
Inspection Date: Wednesday, February 29, 2012
Inspection Number: 2152225
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: 5
Number of Noncritical Violations: 0
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed food stored on floor. /onions storage area Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. /cup to scoop rice Corrected On Site.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. /quatanary
30-02-1 Critical. Vacuum breaker mising at hose bibb. /split y on mop sink
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloths Corrected On Site.

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4526792
Inspection Date: Wednesday, February 29, 2012
Inspection Number: 2134400
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: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4396103
Inspection Date: Wednesday, December 21, 2011
Inspection Number: 2134400
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: 7
Number of Noncritical Violations: 7
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. /blacks beans in small hot holding unit-recommended rapid reheat to 165 degrees f/unit was off beans reheated to 168 degrees f Corrected On Site.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. /squid still frozen-put in walk in cooler Corrected On Site.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. /shrimp-at 36 degrees f- Corrected On Site. /put in walk in cooler
08A-28-1 Critical. Observed food stored on floor. /walk in cooler and freezer.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /water temperature at 101 degrees f for both hot hold units for rice scoops. Repeat Violation.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /before putting on gloves. Repeat Violation. Corrected On Site.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /wood on right side of fryer absorbed in grease peeling
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /front line/prep areas
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. /storage shelf
24-08-1 Equipment and utensils not properly air-dried. /cambros and glasses in waite station. Repeat Violation.
25-04-1 Observed single-service items stored on floor. /to go containers Corrected On Site.
41B-03-1 Critical. Observed toxic spray bottle not able to read contents
45-39-2 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. /waite station For reporting purposes only.
51-11-1 Carbon dioxide/helium tanks not adequately secured. /front line

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4396104
Inspection Date: Monday, July 25, 2011
Inspection Number: 2134401
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: 5
Number of Noncritical Violations: 7
Total Number of Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /phf's in reach in cooler recommended rapid chill-operator states product just put up in unit and has had it opened and closed
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /whole shell eggs cooks line recommended rapid chill
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. /in bulk products Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 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. /after going back to kitchen from front line to start to cook Corrected On Site.
14-32-1 Observed establishment using a cloth under cutting board
14-37-1 Observed cutting board moderately grooved/pitted and no longer cleanable.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /wood shelfs in the walk in cooler not sealed
18-04-1 Observed old labels stuck to food containers after cleaning.
24-08-1 Equipment and utensils not properly air-dried. /cambros
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
45-07-2 Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. Repeat Violation. Corrected On Site.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4090607
Inspection Date: Tuesday, April 05, 2011
Inspection Number: 2028061
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: 4
Total Number of Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked egg rolls,cooked noodles,cooked chicken,cooked rice in the walkin cooler. Repeat Violation. Corrected On Site.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Plaintains,corn starch,garlic oil
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Grey bins. Repeat Violation.
03D-01-1 Critical. Observed cooked being cooled by covering in deep container. Corrected On Site. Uncovered placed in freezer
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in walkin freezer. Raw chicken over beef. Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed uncovered bucket of raw beef over brocolli in walkin cooler. Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed raw beef and raw chicken stored over ready-to-eat food in walkin freezer Corrected On Site. Repeat Violation.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
14-51-1 Observed nonfood-grade containers used for food storage. Greay and blue containers.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. No filters in place. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-19-1 Critical. Observed interior of microwave soiled.
41B-03-1 Critical. Observed unlabeled spray bottle.
45-07-2 Critical. Observed portable fryers not under hood suppression system
51-18-1 No copy of latest inspection report.

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4143555
Inspection Date: Monday, January 10, 2011
Inspection Number: 2028062
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: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: MIKE & SUE
License Number: 1505456
License ID: 4251674
Inspection Visit ID: 4090608
Inspection Date: Tuesday, November 09, 2010
Inspection Number: 2028062
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: 13
Number of Noncritical Violations: 5
Total Number of Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice,cooked pork in walkin cooler
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken,cooked egg rolls in storage RIC
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 64 fresh garlic oil and corn starch mixture on cook line out 1 hour recommend rapid chill.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef pastries h. H 97F
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Raw chicken snd pork on prep counter
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. In walkin freezer raw sheet pan of raw chicken over sheet pan of pork
08A-26-1 Critical. Observed small pans of beef and raw chicken stored over uncovered can of Bamboo shoots and green beans in 2 door storage RIC
08A-28-1 Critical. Observed bags of ice on floor on walkin frezzer floor
08A-29-1 Critical. Observed uncovered cooked beans,cooked noodles,cooked sauces in the walkin cooler
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons
10-08-1 Observed ice scoop with handle in contact with ice. Front line 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.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
14-31-1 bowl being used as a scoop for dry rice.
17-08-1 Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Uses quaternary has chlorine test kit
51-11-1 Carbon dioxide/helium tanks not adequately secured. Front line
51-13-1 No Heimlich maneuver sign posted.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

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No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Mike & Sue, Palm 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 Mike & Sue, Palm 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 Mike & Sue, Palm 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.


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