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A Chef's Touch Catering Services

A Chef's Touch Catering Services
3860 Curtis Blvd
Suite 626
Port St John, FL 32927
(321)638-0022

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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: A CHEFS TOUCH CATERING SERVICE LLC
License Number: 1505541
License ID: 3295730
Inspection Visit ID: 5299428
Inspection Date: Wednesday, October 22, 2014
Inspection Number: 1101380
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: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. On shelf over coffee brewer **Corrected On-Site**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area over slicer/ 3 bay sink

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: A CHEFS TOUCH CATERING SERVICE LLC
License Number: 1505541
License ID: 3295730
Inspection Visit ID: 4969135
Inspection Date: Friday, May 02, 2014
Inspection Number: 1099366
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: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Crab cakes. **Corrected On-Site**

Inspection For: A CHEFS TOUCH CATERING SERVICE LLC
License Number: 1505541
License ID: 3295730
Inspection Visit ID: 4969134
Inspection Date: Thursday, December 05, 2013
Inspection Number: 1099365
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: 2
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw chicken over cheeses. **Corrected On-Site**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: A CHEFS TOUCH CATERING SERVICE LLC
License Number: 1505541
License ID: 3295730
Inspection Visit ID: 4681442
Inspection Date: Monday, May 20, 2013
Inspection Number: 1097439
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: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
22-26-4 Intermediate.Buildup of soiled material on racks in the reach-in freezer.
04-01-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler in disrepair. Repair vendor will be onsite today. No warning issued due to other refrigeration available.

Inspection For: A CHEFS TOUCH CATERING SERVICE LLC
License Number: 1505541
License ID: 3295730
Inspection Visit ID: 4681443
Inspection Date: Friday, November 30, 2012
Inspection Number: 1097440
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: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day A Chef's Touch Catering Services in Port St John 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 Port St John's A Chef's Touch Catering Services.

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 A Chef's Touch Catering Services 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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