Question 1

How many health inspections has OPEN KITCHEN BY PURE SIMPLE COOKING had?

Accepted Answer

OPEN KITCHEN BY PURE SIMPLE COOKING has had 18 inspections according to Florida DBPR records.

Question 2

Has OPEN KITCHEN BY PURE SIMPLE COOKING ever been shut down?

Accepted Answer

No, OPEN KITCHEN BY PURE SIMPLE COOKING has no emergency closures on record.

Question 3

What are the most common violations at OPEN KITCHEN BY PURE SIMPLE COOKING?

Accepted Answer

The most frequently cited violations at OPEN KITCHEN BY PURE SIMPLE COOKING are: Consumer advisory, Employee health policy, Proper hand/arm washing.

Question 4

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 5

What does Florida violation V31 (Clean multi-use utensils) mean?

Accepted Answer

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

Question 6

What does Florida violation V36 (Proper ventilation) mean?

Accepted Answer

AIR QUALITY: Inadequate ventilation allows accumulation of grease-laden vapors, carbon monoxide, smoke, steam, and odors. Grease deposits on surfaces attract pests and create fire hazards. Poor ventilation promotes mold growth, which produces allergenic spores and mycotoxins. Carbon monoxide from gas equipment causes headaches, dizziness, and can be fatal at high levels. Provide adequate mechanical ventilation to remove cooking fumes, smoke, steam, and odors. Maintain hood systems with clean filters — degrease monthly. Ensure adequate makeup air to prevent negative pressure. Provide sufficient lighting: 50 foot-candles at food preparation surfaces, 20 foot-candles in equipment/utensil areas, 10 foot-candles in walk-ins and storage.

OPEN KITCHEN BY PURE SIMPLE COOKING

Inspection History (18)

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

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