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Lily's Beachside Diner

Lily's Beachside Diner
240 Hwy A1A N
Satellite Beach, FL 32937
(321)773-7655

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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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2 Food Service Inspections Since July 1, 2014
Inspection For: LILY'S BEACHSIDE DINER LLC
License Number: 1505613
License ID: 5993853
Inspection Visit ID: 5449497
Inspection Date: Tuesday, January 13, 2015
Inspection Number: 2461754
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: 11
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Phone on slicer **Corrected On-Site** **. Repeat Violation**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone on cutting board **Corrected On-Site** **. Repeat Violation**
36-13-4 Basic.Grease accumulated under cooking equipment. **. Repeat Violation**
36-24-4 Basic.Hole in wall. There are small holes in wall by dish area **. Repeat Violation**
29-27-4 Basic.No mop sink or curbed cleaning facility provided.
14-40-4 Basic.Nonfood-contact equipment in poor repair. Outside Freezer lid is rusty.
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Toast
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham end
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form given to operator and filled out

Inspection For: LILY'S BEACHSIDE DINER LLC
License Number: 1505613
License ID: 5993853
Inspection Visit ID: 5447409
Inspection Date: Tuesday, October 28, 2014
Inspection Number: 2461158
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: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone onslicer **Corrected On-Site**
33-19-4 Basic.Garbage on the ground and/or pad around dumpster.
36-24-4 Basic.Hole in wall. There is small holes in wall throughout the kitchen
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
35A-04-4 High Priority.I old lizard dropping in outside back storage area. Corrected on site
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at room temp. Emailed time form if needed. Corrective action taken.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Dish area is missing towels **Corrected On-Site**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Monet

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Lily's Beachside Diner in Satellite Beach 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 Satellite Beach's Lily's Beachside Diner.

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 Lily's Beachside Diner 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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