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Chef Larry's

Chef Larry's
1111 S Washington Ave
Titusville, FL 32780
(321)368-9123

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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, 2010
Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 3986641
Inspection Date: Thursday, May 05, 2011
Inspection Number: 1978808
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: 4
Number of Noncritical Violations: 2
Total Number of Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cakes. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked rice, Corrected On Site. Reheated.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen, Corrected On Site.
36-11-1 Floors not maintained smooth and durable. Peeli, kitchen.
51-18-1 No copy of latest inspection report.
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.

Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 4146531
Inspection Date: Wednesday, November 17, 2010
Inspection Number: 1978809
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: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 3986642
Inspection Date: Tuesday, November 16, 2010
Inspection Number: 1978809
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: 5
Number of Noncritical Violations: 0
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Skirt steak,
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in holding phf's 50 plus degrees. Only reach in in kitchen atea.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen. Corrected On Site. Turned back on.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site.

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1 Food Service Inspection for July 1, 2009 - June 30, 2010
Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 3882515
Inspection Date: Friday, May 07, 2010
Inspection Number: 1931044
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.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Total Number of Violations: 4
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. Chlorine strips needed.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees.
51-13-1 No Heimlich maneuver sign posted.
53B-08-1 Critical. No proof of required employee training provided.

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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 Chef Larry's, Titusville 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 Chef Larry's, Titusville.

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 Chef Larry's, Titusville 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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