How many inspections has The Gourmet Muffin in Stuart had?

The Gourmet Muffin in Stuart has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of The Gourmet Muffin in Stuart find?

The Gourmet Muffin in Stuart was most recently inspected by FDACS on May 23, 2023 (Focused Inspection).

Has The Gourmet Muffin in Stuart had any stop-sale or stop-use orders?

No, The Gourmet Muffin in Stuart has no stop-sale or stop-use orders on record with Florida FDACS.

Does The Gourmet Muffin in Stuart have any repeat violations?

Yes, The Gourmet Muffin in Stuart has had the following violations cited on multiple FDACS inspections: 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; 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.

The Gourmet Muffin in Stuart

Name: The Gourmet Muffin in Stuart Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: May 23, 2023

308 Se Denver Ave, Stuart, FL 34994

St. Lucie County · Retail Bakery w/FS · FDACS
Owner: The Gourmet Muffin LLC
FDACS Estab #: 393920

Overview

The Gourmet Muffin is a retail bakery in Stuart that received a focused consultation visit in May 2023. A February 2023 inspection documented 26 violations, including five priority (P) violations requiring immediate corrective action. Food safety violations included adulterated cream cheese with blue mold stored near a coffee machine in a reach-in cooler (voluntarily discarded during inspection), raw shell eggs stored directly above ready-to-eat butter (relocated during inspection), and temperature control failures affecting butter packets (70–72°F) and deli products (43–45°F) stored in the same reach-in cooler (corrected on site). An unsanitized probe thermometer was used to check roast turkey temperature and sanitized during the visit. Chlorine sanitizer concentration in the three-compartment sink exceeded acceptable levels at more than 200 ppm and was adjusted during inspection. The facility lacked written procedures for responding to vomiting and diarrheal events. A re-inspection conducted on February 24, 2023 confirmed all cited compliance issues had been resolved, and the establishment met inspection requirements. The most recent inspection on May 23, 2023 was a focused consultation visit with no violations documented.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

30Violations

Last inspected FDACS: May 23, 2023

The Gourmet Muffin in Stuart: FDACS Inspection History (3)

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.

2023 — 3 inspections

May 23, 2023 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Request # 5097823 Consultation visit with food establishment management.

No violations or enforcement actions recorded for this inspection.

Feb 24, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: SHASHWATEE PAUL

Comments: This Re-inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Re-inspection have been resolved and this food establishment has Met Inspection Requirements. Trainee present during inspection. All violations verified by primary inspector.

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

Establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided. o

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

Food service area: Working container of flour stored next to prep table not labeled with common name. COS: Proper label provided during visit. x

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 service area: Employee not wearing effective hair restraint while walking around exposed foods. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside area: Dumpster lids left open. o Print Date: 2/24/2023 Page 1 of 3 53 Citation Description: 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 Observation: Backroom area: Accumulation of dust, debris and old droppings on floor under dry storage shelves next to baking room.

Feb 8, 2023 — Operating Without a Valid Food Permit; Re-Inspection Required· 26 violations· Re-Inspection Required

Inspector: SHASHWATEE PAUL

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Guidance documents provided: Employee Health Guidelines, reporting agreement, guidance for written procedure for the clean up of vomiting and diarrheal event and food allergy awareness. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

2-101.11 No designated person in charge present at the establishment during all hours of operation. 2-101.11 PfPf

Person in charge not present at the beginning of inspection. COS: Manager arrived during inspection. x

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Food service area: Cream cheese stored inside reach-in cooler next to coffee machine found with blue mold like substances. COS: Item was voluntarily discarded during visit. x

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Food service area: Raw shell eggs stored over ready to eat butter inside reach-in cooler next to coffee machine. COS: Eggs moved to bottom shelf during visit. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Backroom area: Packages of all purpose flour and baking soda stored inside dry storage shelves next to baking room were open. COS: Packages were closed during visit. x

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Food service area: Old food debris build up on the roof of microwave stored on prep table next to chest freezer. o

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Food service area: Probe thermometer used by employee not sanitized before checking temperature of roast turkey. COS: Thermometer was sanitized during visit. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge does not correctly respond to questions that related to foodborne illnesses, symptoms and employee reporting responsibility. Employee health guidelines and reporting agreement provided. o

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

Food service area: Packages of butter stored under prep table found with internal temperatures between 70-72 degrees F when checked with an accurate probe thermometer. COS: Item moved to proper refrigeration during visit. Deli ham and sliced cheese stored inside reach-in cooler next to coffee machine found with internal temperatures between 43-45 degrees F. COS: Items were cooled down to 41 degrees F during visit. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Food service area: Deli ham stored inside reach-in cooler next to coffee machine opened 24 hours ago and not date marked. COS: Item was labeled with proper date during visit. x Print Date: 2/8/2023 Page 2 of 6 24 Pf Citation Description: 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 Observation: Establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided. o

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Backroom area: Chlorine sanitizer solution inside three compartment sink found with concentration more than 200 ppm. COS: Sanitizer solution adjusted and verified during visit. x Print Date: 2/8/2023 Page 3 of 6

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food service area: Employee open water bottle and drink stored under prep table with retail food items. COS: Employee drink moved to proper location during visit. x Print Date: 2/8/2023 Page 1 of 6 6 P Citation Description: 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 Observation: Food service area: Employees did not wash hands before donning gloves between changing rooms and tasks. COS: Proper hand washing procedure discussed with management during visit. x

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Food service area: Employee touched ready to eat coconut blueberry tart with bare hands. COS: Item was voluntarily discarded during visit. x

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: Hand wash sign not posted at hand wash sink next to coffee machine. COS: Sign provided during visit. x

Good Retail Practice Violations

Food service area: Working containers of flour, powdered sugar, sugar and cinnamon stored under and next to prep table not labeled with their common name. o

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

Backroom area: Containers of juice, vinegar and package of jelly stored directly on floor inside storage next to baking room. Food service area: Canned beverages stored directly on floor under shelf next to reach-in cooler. o

Food service area: Employees not wearing effective hair restraint while working with exposed foods. o

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 cloths on prep table next to chest freezer not stored inside sanitizer solution between uses. o

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)

Food service area: Bowl without handle stored inside containers of flour and cinnamon powder stored next to and under prep table. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food service area: Single use trays and plastic containers stored next to and above microwave not inverted. COS: Items were inverted during visit. x

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)

Food service area: Box of single use spoon, fork and knife stored directly on floor under shelf next to reach-in cooler. o

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

Food service area: Shelves under prep table storing dry ingredients found with dust and old food debris build up. Backroom area: Dust build up on dry storage shelves next to baking room. o

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 area: Backflow prevention device not installed at the hose of mop sink. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom area: Covered trash can not available inside employee restroom. o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside area: No drain plug at dumpster. o Print Date: 2/8/2023 Page 4 of 6 52 Citation Description: Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113 Observation: Outside area: Dumpster lids left open. 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

Backroom area: Accumulation of dust, debris and old droppings on floor under dry storage shelves next to baking room. Baking area: Accumulation of old food debris on floor inside baking room. o

99 Expired Permit- The food establishment is operating without a valid food permit. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

Food establishment is operating without a valid 2023 food permit. COS: Valid 2023 food permit obtained during visit. x

The Gourmet Muffin in Stuart: Frequently Asked Questions

When was The Gourmet Muffin in Stuart last inspected?: The Gourmet Muffin in Stuart was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 23, 2023. Inspection type: Focused Inspection.
How many inspections has The Gourmet Muffin in Stuart had?: The Gourmet Muffin in Stuart has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of The Gourmet Muffin in Stuart find?: The Gourmet Muffin in Stuart was most recently inspected by FDACS on May 23, 2023 (Focused Inspection).
Has The Gourmet Muffin in Stuart had any stop-sale or stop-use orders?: No, The Gourmet Muffin in Stuart has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at The Gourmet Muffin in Stuart?: The most frequently cited FDACS violations at The Gourmet Muffin in Stuart are: 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; 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; 2-101.11: No designated person in charge present at the establishment during all hours of operation. 2-101.11 Pf.
Does The Gourmet Muffin in Stuart have any repeat violations?: Yes, The Gourmet Muffin in Stuart has had the following violations cited on multiple FDACS inspections: 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; 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.