Atelier Monnier in Pinecrest
Last inspected:
9563 S Dixie Hwy, Pinecrest, FL 33156Atelier Monnier, a retail bakery with food service in Pinecrest, received an inspection on June 21, 2023 that identified 14 violations requiring corrections. Priority violations included butter stored at 63 degrees Fahrenheit on an unrefrigerated prep station, cleaning chemicals hanging on a shelf directly next to single-service food boxes, and a food employee who did not wash hands before donning gloves prior to food preparation. An additional priority violation documented a handwashing sink blocked by dish soap stored in the basin. The inspector noted that a restroom opening into the ware washing area required correction within 90 days or all food service near that restroom would be placed on a stop-use order. Four violations were corrected on site during the inspection, including the butter temperature, chemical storage, employee handwashing, and sink access. The facility was required to submit a written procedure for cleaning vomiting and diarrheal events and was directed to email a completed corrected report to [email protected].
Summary generated from Florida FDACS public inspection records.
Atelier Monnier in Pinecrest: 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.
— 1 inspection
— Met Inspection Requirements; Check-back Needed· 14 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
If the rest room opening into the ware washing area has not been corrected within the 90 days, then all food service near the
restroom in question will be placed on a stop use order. Call (850)245-5520 if corrections have been made prior to the 90 days.
Risk-Based Violations
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for
iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment
or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by
the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold. 4-602.11(E)
Kitchen: Interior surfaces of the bulk ice machine not clean. (COS) Ice machine cleaned and
sanitized during inspection.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen: Butter stored on the sandwich prep station out of temperature control with an
internal temperature of 63 Degrees F. (COS) Butter placed in refrigeration and cooled to 41 degrees F
during inspection.
x
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
No written procedure for cleaning of vomiting or diarrhea should it occur. Clean-up of
Vomiting and Diarrheal Events Guidance document provided.
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment,
utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by
spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Kitchen: Various cleaning chemicals stored hanging on the shelf next to single service
boxes. (COS) Chemicals stored appropriately during inspection.
x
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
Kitchen: Food Employee did not wash hands before donning a pair of gloves prior to
engaging in food preparation or between tasks. (COS) Employee was directed to wash hands.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Kitchen: Handsink blocked due to dish soap stored in the basin. (COS) Soap removed from
basin during inspection.
Good Retail Practice Violations
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
Kitchen: Various condiment squeeze bottles on the sandwich prep table not labeled. (COS)
Bottles labeled during inspection.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Kitchen: Ice scoop stored in the ice machine with the handle immerged in the ice. (COS)
Scoop stored properly during inspection.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Kitchen: Knife stored unprotected on a cardboard box on the table behind the cash area.
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)
Kitchen: Box of single service utensils stored on the floor in the storage area.
51
Door to toilet room opens directly into an area where food is exposed to airborne
contamination. 5K-4.004(3)(d)
Kitchen: Unisex rest room doors open directly into the ware washing area. SEE COMMENT
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
Kitchen: Dust accumulation on the wall in the storage area.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Stained ceiling tiles throughout establishment.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Kitchen: Employee belongings stored on a shelf next to and above single service boxes.
Atelier Monnier in Pinecrest: Frequently Asked Questions
- When was Atelier Monnier in Pinecrest last inspected?
- Atelier Monnier in Pinecrest was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 21, 2023. Inspection type: Met Inspection Requirements; Check-back Needed.
- How many inspections has Atelier Monnier in Pinecrest had?
- Atelier Monnier in Pinecrest has 1 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Atelier Monnier in Pinecrest find?
- Atelier Monnier in Pinecrest was most recently inspected by FDACS on June 21, 2023 (Met Inspection Requirements; Check-back Needed).
- Has Atelier Monnier in Pinecrest had any stop-sale or stop-use orders?
- No, Atelier Monnier in Pinecrest has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Atelier Monnier in Pinecrest?
- The most frequently cited FDACS violations at Atelier Monnier in Pinecrest 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; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 4-602.11(E): Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E).
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Atelier Monnier. How we collect and verify this data.