How many inspections has Falafal King in Key West had?

Falafal King in Key West has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Falafal King in Key West find?

Falafal King in Key West was most recently inspected by FDACS on October 18, 2022 (Met Inspection Requirements).

Has Falafal King in Key West had any stop-sale or stop-use orders?

No, Falafal King in Key West has no stop-sale or stop-use orders on record with Florida FDACS.

Falafal King in Key West

Name: Falafal King in Key West Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: October 18, 2022

110 Fitzpatrick St 110 Fitzpatrick St, Key West, FL 33040

Monroe County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Ricardo Castro
FDACS Estab #: 326782

Overview

Falafel King in Key West had one inspection on record between October 2022 and present, documenting 10 violations including one priority-level finding. The inspector noted that the establishment lacked an employee health policy requiring food employees to report illness, and observed that no probe thermometer was available in the food service area at the time of inspection. The establishment was found to have not met inspection requirements.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

10Violations

Last inspected FDACS: October 18, 2022

Falafal King in Key West: FDACS Inspection History (1)

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.

2022 — 1 inspection

Oct 18, 2022 — Met Inspection Requirements· 10 violations· Met Requirements

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

Establishment does not have an employee health policy o

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Food service Area: Observed hand washing sign missing at only hand sink. o Print Date: 10/18/2022 Page 1 of 4

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: Observed ambient air thermometer missing in reach in sandwich prep cooler. o

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food Service Area: Observed probe thermometer not available at time of inspection. o

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Retail Area: Observed doors open throughout inspection without screening. o

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

Processing Area: Observed food prep employee not effectively restraining hair at time of processing. o

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food service Area: Observed rust build-up on sandwich prep cooler at sandwich station. o

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Backroom Area: Observed drain boards missing at ware wash sink. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Processing Area: Observed soil and grease build-up on walls and floor. o

4-301.14 Ventilation hood systems and devices not sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. 4-301.14

Processing Area: Observed exhaust hood not present over portable fryer resulting in soil build-up on walls. o

Falafal King in Key West: Frequently Asked Questions

When was Falafal King in Key West last inspected?: Falafal King in Key West was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 18, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Falafal King in Key West had?: Falafal King in Key West has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Falafal King in Key West find?: Falafal King in Key West was most recently inspected by FDACS on October 18, 2022 (Met Inspection Requirements).
Has Falafal King in Key West had any stop-sale or stop-use orders?: No, Falafal King in Key West has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Falafal King in Key West?: The most frequently cited FDACS violations at Falafal King in Key West are: 2-201.11(A): The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) P; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 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).