Question 1

How many health inspections has CIRCLE 100 AND EVOLUTION/MAIN KITCHEN & LOWER LEVEL PREP KITCHEN had?

Accepted Answer

CIRCLE 100 AND EVOLUTION/MAIN KITCHEN & LOWER LEVEL PREP KITCHEN has had 18 inspections according to Florida DBPR records.

Question 2

Has CIRCLE 100 AND EVOLUTION/MAIN KITCHEN & LOWER LEVEL PREP KITCHEN ever been shut down?

Accepted Answer

No, CIRCLE 100 AND EVOLUTION/MAIN KITCHEN & LOWER LEVEL PREP KITCHEN has no emergency closures on record.

Question 3

What are the most common violations at CIRCLE 100 AND EVOLUTION/MAIN KITCHEN & LOWER LEVEL PREP KITCHEN?

Accepted Answer

The most frequently cited violations at CIRCLE 100 AND EVOLUTION/MAIN KITCHEN & LOWER LEVEL PREP KITCHEN are: Employee health policy, Proper hand/arm washing, Employee health reporting.

Question 4

What does Florida violation V02 (Employee health policy) mean?

Accepted Answer

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

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 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.

CIRCLE 100 AND EVOLUTION/MAIN KITCHEN & LOWER LEVEL PREP KITCHEN

Inspection History (18)

High Priority Violations

Intermediate Violations

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High Priority Violations

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Intermediate Violations

High Priority Violations

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