Sticks of Fire: a Tampa blog

On the Seminole Heights Blog, I looked up a couple neighborhood restaurants to see how they have done on their restaurant inspection reports with the Florida Department of Business and Professional Regulation.

Restaurants are inspected for both Critical and Noncritical Violations:

Critical Violations.
Critical violations are those which, if left uncorrected, are more likely to directly contribute to food contamination, illness, or environmental degradation. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration or re-heating temperatures.

Noncritical Violations.
Noncritical violations are not directly related to food borne illness risk, but if uncorrected, could impede the operation of the restaurant. The likelihood of food borne illness in these cases is very low. Non-critical violations, if left uncorrected, could lead to critical violations. Examples of non-critical violations may include dumpster violations, such as: failure to keep lid closed or failure to keep drain plug in place.

It was interesting to see which places had many violations and which did not.  For comparison I also looked at two random non Seminole Heights Restaurants.

The Village Inn (215 S. Dale Mabry) was last inspected on 01/31/2006 and had 8 critical violations and a bunch of non-critical. (32 total)

The eight critical violations:

• 12a - -Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
• 12b - -Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
• 41a - -Critical. Toxic items properly stored
• 41b - -Critical. Toxic items labeled and used properly
• 45 - -Critical. Fire extinguishers - proper and sufficient
• 46 - -Critical. Exiting system - adequate, good repair
• 47 - -Critical. Electrical wiring - adequate, good repair
• 48 - -Critical. Gas appliances - properly installed, maintained

Mise En Place was just inspected on 05/30/2006 and had 5 critical violations. (11 total)

• 03 - -Critical. Food maintained at proper temperatures
• 08 - -Critical. Food protection
• 12 - -Critical. Employee hygiene
• 20 - -Critical. Sanitization-concentration and/or temperature
• 45 - -Critical. Fire extinguishers - proper and sufficient

Look up your favorite restaurant and let us know how many violations (critical and non-critical) they had. Let’s see if we can find the worst restaurant in Tampa.

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