Question 1

How many health inspections has REOLE RESTAURANT had?

Accepted Answer

REOLE RESTAURANT has had 3 inspections according to Florida DBPR records.

Question 2

Has REOLE RESTAURANT ever been shut down?

Accepted Answer

Yes, REOLE RESTAURANT has been shut down 1 time by state inspectors.

Question 3

What are the most common violations at REOLE RESTAURANT?

Accepted Answer

The most frequently cited violations at REOLE RESTAURANT are: Clean multi-use utensils, Proper ventilation, Handwashing procedures.

Question 4

What does Florida violation V01 (Management awareness) mean?

Accepted Answer

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

Question 5

What does Florida violation V03 (Employee health reporting) mean?

Accepted Answer

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

Question 6

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.

REOLE RESTAURANT

Emergency Closures (1)

Inspection History (3)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

How Does This Facility Compare?

Frequently Asked Questions

Nearby Establishments

TROPITASTE ICE CREAM

DONNAS CARIBBEAN RESTAURANT

JOYS ROTI DELIGHTS

WALLY HOUSE OF FLAVORS RESTAURANT LLC

Editorial Standards & Data Oversight