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Honeysuckle

Honeysuckle
2203 Hwy 1
Titusville, FL 32796
(321)267-9533

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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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3 Food Service Inspections Since July 1, 2014
Inspection For: HONEYSUCKLE LLC
License Number: 1505926
License ID: 5994091
Inspection Visit ID: 5458423
Inspection Date: Thursday, November 13, 2014
Inspection Number: 2461146
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.
Total Number of Violations: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **Warning**
36-24-4 Basic.Hole in wall. Below soap dispenser above 3 bay sink **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Around stay nozzle **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning**
16-46-4 Basic.Old labels stuck to food containers after cleaning. **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Front line cooler **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Inspection For: HONEYSUCKLE LLC
License Number: 1505926
License ID: 5994091
Inspection Visit ID: 5447390
Inspection Date: Wednesday, November 12, 2014
Inspection Number: 2461146
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.
Total Number of Violations: 21
Number of High Priority Violations: 2
Number of Intermediate Violations: 6
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
14-05-4 Basic.Cardboard used to line food-contact shelves. Front line cooler **Warning**
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. **Warning**
36-24-4 Basic.Hole in wall. Below soap dispenser above 3 bay sink **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Around stay nozzle **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler **Corrected On-Site** **Warning**
16-46-4 Basic.Old labels stuck to food containers after cleaning. **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Front line cooler **Warning**
25-11-4 Basic.Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened). **Warning**
25-04-4 Basic.Single-service items stored on floor. **Warning**
36-27-4 Basic.Wall soiled with accumulated food debris. Prep area **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Flour salt. **Corrected On-Site** **Warning**
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Sliced turkey 45° brown gravy 47° prime rib 47° raw chicken wings 48° sliced ham 47° recommend to rapid chill. **Warning**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Took home. Recommend bring back to restaurant **Warning**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -32° **Corrected On-Site** **Warning**
14-76-4 Intermediate.Walk-in cooler not 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. Found at 53° also found a ice build up on the condenser checked again found 46° 47° **Warning**

Inspection For: HONEYSUCKLE
License Number: 1505926
License ID: 5745004
Inspection Visit ID: 5338605
Inspection Date: Thursday, September 18, 2014
Inspection Number: 2431630
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: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In shed. **Corrected On-Site**
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside.
08B-37-4 Basic.Food stored in a prohibited area. Employee food stored with customer food **Corrected On-Site**
36-13-4 Basic.Grease accumulated under cooking equipment. Mild amount.
36-62-4 Basic.Light not functioning.
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris.
22-42-4 High Priority.Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine. 25 ppm. **Corrected On-Site**
22-05-4 Intermediate.Cutting board(s) stained/soiled.

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: HONEYSUCKLE
License Number: 1505926
License ID: 5745004
Inspection Visit ID: 5161980
Inspection Date: Tuesday, June 17, 2014
Inspection Number: 2373907
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: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in wait station. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site**
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris. Mild build up.
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled. Mild build up. **Corrected On-Site**
41-18-4 High Priority.Warewashing sanitizing solution exceeding the maximum concentration allowed. 300 ppm chlorine. **Corrected On-Site**

Inspection For: HONEYSUCKLE
License Number: 1505926
License ID: 5745004
Inspection Visit ID: 5178301
Inspection Date: Wednesday, January 15, 2014
Inspection Number: 2375833
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.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted bottom of prep shelving.
08B-17-4 Basic.Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler. **Corrected On-Site**

Inspection For: HONEYSUCKLE
License Number: 1505926
License ID: 5745004
Inspection Visit ID: 5159018
Inspection Date: Wednesday, November 27, 2013
Inspection Number: 2373527
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: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. Bags of soda.
10-21-4 Basic.Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
36-62-4 Basic.Light not functioning. Prep area.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
33-03-4 Basic.No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
27-02-4 Basic.Well water testing report/documentation is not available upon request. Not current.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Mild build up.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Honeysuckle in Titusville 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 Titusville's Honeysuckle.

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 Honeysuckle 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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