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Strawberry Restaurant

Strawberry Restaurant
1504 Palm Bay Rd
Suite 2
Palm Bay, FL 32905
(321)722-9660

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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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1 Food Service Inspection Since July 1, 2014
Inspection For: STRAWBERRY RESTAURANT
License Number: 1506402
License ID: 5490708
Inspection Visit ID: 5327924
Inspection Date: Thursday, September 04, 2014
Inspection Number: 2424638
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.
Total Number of Violations: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
08B-36-4 Basic.Food in a location that is exposed to splash/dust. / raw chicken stored in front of hand wash sink- waiting to be prep
08B-38-4 Basic.Food stored on floor. / walk in cooler
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / prep table
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / storing containers/ lids
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. / curry chicken **Corrected On-Site** **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / rice, chicken **. Repeat Violation**
45-04-4 Use of cooking equipment producing grease laden vapors/smoke not under hood suppression system utilizing the small portable fryer over by prep table recommended to put under the hood suppression where the other fryers are that the operator isn't utilizing Notified Fire AHJ. For reporting purposes only. Spoke with Ron Bailey AHJ he stated it would be ok for the small fryer to go on top of the fryers not in use- for proper protection

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: STRAWBERRY RESTAURANT
License Number: 1506402
License ID: 5490708
Inspection Visit ID: 5225889
Inspection Date: Monday, April 21, 2014
Inspection Number: 2380433
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.
Total Number of Violations: 4
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
50-06-4 High Priority - License expired within 30 days after expiration date.
08A-05-4 High Priority.Raw whole shell eggs stored over ready-to-eat food. **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Curry chicken ,are saturday **Corrected On-Site** **. Repeat Violation**

Inspection For: STRAWBERRY RESTAURANT
License Number: 1506402
License ID: 5490708
Inspection Visit ID: 4978072
Inspection Date: Tuesday, February 04, 2014
Inspection Number: 2299823
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.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. / cutter laying on chicken **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. / in RIF, stored in same container **Corrected On-Site**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. / food container lid on sink **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked products in walkin cooler **Corrected On-Site**

Inspection For: STRAWBERRY RESTAURANT
License Number: 1506402
License ID: 5490708
Inspection Visit ID: 4978073
Inspection Date: Friday, August 09, 2013
Inspection Number: 2299824
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.
Total Number of Violations: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-24-4 Basic.2 Holes in wall behind fryers
24-27-4 Basic.Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
08B-38-4 Basic.Food stored on floor. Rice **Corrected On-Site**
51-18-4 Basic.No copy of latest inspection report available.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked cabbage h. H at 122° recommend to reheat to 165°
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in the walk in cooler
48-04-4 Propane tank (larger than 2. 7 lb. Water capacity/1 lb. Gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: STRAWBERRY RESTAURANT
License Number: 1506402
License ID: 5490708
Inspection Visit ID: 4978073
Inspection Date: Friday, August 09, 2013
Inspection Number: 2299824
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.
Total Number of Violations: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-24-4 Basic.2 Holes in wall behind fryers
24-27-4 Basic.Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
08B-38-4 Basic.Food stored on floor. Rice **Corrected On-Site**
51-18-4 Basic.No copy of latest inspection report available.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked cabbage h. H at 122° recommend to reheat to 165°
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in the walk in cooler
48-04-4 Propane tank (larger than 2. 7 lb. Water capacity/1 lb. Gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**

Inspection For: STRAWBERRY RESTAURANT
License Number: 1506402
License ID: 5490708
Inspection Visit ID: 4848382
Inspection Date: Wednesday, April 03, 2013
Inspection Number: 2261064
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.
Total Number of Violations: 4
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
36-62-4 Basic.Light not functioning. In the walk in cooler
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At a toxic level chlorine **Corrected On-Site**

Inspection For: STRAWBERRY RESTAURANT
License Number: 1506402
License ID: 5490708
Inspection Visit ID: 4843141
Inspection Date: Tuesday, December 18, 2012
Inspection Number: 2260517
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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.
Total Number of Violations: 3
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
17-07-1 Critical.- No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
53A-01-2 Critical.- Manager lacking proof of Food Manager Certification. Must provide with in 60 days
53B-08-1 Critical.- No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Must provide within 30 days of hire

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Strawberry Restaurant in Palm Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Palm Bay's Strawberry Restaurant.

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.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Strawberry Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could 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 "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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