How many inspections has Beach Bowls Fort Pierce in Fort Pierce had?

Beach Bowls Fort Pierce in Fort Pierce has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Beach Bowls Fort Pierce in Fort Pierce find?

Beach Bowls Fort Pierce in Fort Pierce was most recently inspected by FDACS on October 23, 2024 (Focused Inspection).

Has Beach Bowls Fort Pierce in Fort Pierce had any stop-sale or stop-use orders?

No, Beach Bowls Fort Pierce in Fort Pierce has no stop-sale or stop-use orders on record with Florida FDACS.

Beach Bowls Fort Pierce in Fort Pierce

Name: Beach Bowls Fort Pierce in Fort Pierce Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

217 Avenue, Fort Pierce, FL 34950

St. Lucie County · Specialty Food Shops · FDACS
Owner: Beach Bowls Fort Pierce LLC
FDACS Estab #: 392458

Overview

Beach Bowls Fort Pierce in Fort Pierce, FL has 2 FDACS food safety inspections on record with 12 violations.

2FDACS Insp.

12Violations

Last inspected FDACS: October 23, 2024

Beach Bowls Fort Pierce in Fort Pierce: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 1 inspection

Oct 23, 2024 — Focused Inspection· Focused Inspection

Inspector: GRETCHEN RHODES, ENVIRONMENTAL CONSULTANT

Comments: Visit conducted for Hurricane Milton follow-up.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Jun 12, 2023 — Met Inspection Requirements· 12 violations· Met Requirements

Inspector: SYED KALEEM, ENVIRONMENTAL SPECIALIST II

Comments: Request# 5098204

Risk-Based Violations

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food entity does not have a written procedure for vomiting and diarrheal events.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food service area- Food employee not washing their hands prior to donning gloves between changing task from register to food preparation. COS- Hand washing procedure discussed with management and food employee washed their hands during visit. x

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Food service area- No thermometer at reach-in condiment cooler next to register. BackroomThere is no thermometers available at reach-in chest freezers and up-right refrigerators.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food processing area- Missing labels with their common name on various containers such as chocolate honey, coconut flakes, peanut butter, ground cinnamon, and ground oats located at prep table. COSProper labels provided by manager.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Food service area- Open boxes of bananas stored directly on floor next to three compartment sink. COS- All boxes moved to proper location.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food processing area- Food employee not wearing hair net while preparing/serving open food items.

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Food service area- Wet wiping cloth stored at prep counter.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Back stock room- Single use bottles and lids stored directly on floor.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Back stock room- Black and green mold like accumulation build up on gasket at reach-in freezer.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Outside- Backflow prevention device not installed at outside hosebib.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Back stock room- Some ceiling tiles have water damaged.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2023 food permit is not conspicuously displayed. o

Beach Bowls Fort Pierce in Fort Pierce: Frequently Asked Questions

When was Beach Bowls Fort Pierce in Fort Pierce last inspected?: Beach Bowls Fort Pierce in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 23, 2024. Inspection type: Focused Inspection.
How many inspections has Beach Bowls Fort Pierce in Fort Pierce had?: Beach Bowls Fort Pierce in Fort Pierce has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Beach Bowls Fort Pierce in Fort Pierce find?: Beach Bowls Fort Pierce in Fort Pierce was most recently inspected by FDACS on October 23, 2024 (Focused Inspection).
Has Beach Bowls Fort Pierce in Fort Pierce had any stop-sale or stop-use orders?: No, Beach Bowls Fort Pierce in Fort Pierce has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Beach Bowls Fort Pierce in Fort Pierce?: The most frequently cited FDACS violations at Beach Bowls Fort Pierce in Fort Pierce are: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 4-204.11: Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D).