Question 1

How many health inspections has LARRY'S ICE CREAM had?

Accepted Answer

LARRY'S ICE CREAM has had 10 inspections according to Florida DBPR records.

Question 2

Has LARRY'S ICE CREAM ever been shut down?

Accepted Answer

No, LARRY'S ICE CREAM has no emergency closures on record.

Question 3

What are the most common violations at LARRY'S ICE CREAM?

Accepted Answer

The most frequently cited violations at LARRY'S ICE CREAM are: Clean multi-use utensils, Toilet facilities, Handwashing procedures.

Question 4

What does Florida violation V05 (Handwashing procedures) mean?

Accepted Answer

CONTAMINATION PATHWAY: Improper handwashing is the single most significant factor in spreading foodborne illness. Hands carry 3,200 bacteria per square centimeter. CDC reports proper handwashing reduces diarrheal illness by 30% and respiratory illness by 21%. Inadequate technique leaves Norovirus, E. coli, and Salmonella on hands, directly contaminating food. Employees must wash hands for minimum 20 seconds with soap and warm water: before handling food, after touching raw meat, after using restroom, after sneezing/coughing, after handling garbage, after touching face/hair, when switching tasks. Use proper technique: wet hands, apply soap, scrub 20 seconds including fingertips and between fingers, rinse, dry with single-use towel.

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.

LARRY'S ICE CREAM

Inspection History (10)

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

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