Question 1

How many health inspections has WHIT'S FROZEN CUSTARD had?

Accepted Answer

WHIT'S FROZEN CUSTARD has had 11 inspections according to Florida DBPR records.

Question 2

Has WHIT'S FROZEN CUSTARD ever been shut down?

Accepted Answer

No, WHIT'S FROZEN CUSTARD has no emergency closures on record.

Question 3

What are the most common violations at WHIT'S FROZEN CUSTARD?

Accepted Answer

The most frequently cited violations at WHIT'S FROZEN CUSTARD are: Proper sewage disposal, Time as control, Outer openings protected.

Question 4

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.

Question 5

What does Florida violation V12 (Shell stock requirements) mean?

Accepted Answer

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

Question 6

What does Florida violation V40 (Wiping cloths usage) mean?

Accepted Answer

CONTAMINATION SPREAD: Improperly used wiping cloths are one of the most common contamination vehicles in food service. A single dirty cloth spreads millions of bacteria across every surface wiped. Cloths used on raw meat surfaces and then food contact surfaces cause direct cross-contamination. Bacteria double every 20 minutes on damp cloths at room temperature. Wet wiping cloths must be stored in sanitizer solution between uses: chlorine 50-100 ppm or quaternary ammonium 200-400 ppm. Change solution every 4 hours or when visibly soiled. Use separate cloths for food contact vs. non-food contact surfaces. Dry wiping cloths may be used on food contact surfaces only if laundered daily. Test sanitizer concentration with test strips.

WHIT'S FROZEN CUSTARD

Inspection History (11)

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

Intermediate Violations

How Does This Facility Compare?

Frequently Asked Questions

Nearby Establishments

SAIGON PHO AND BOBA LLC

DUKE'S PLACE

RANCHO CHICO

PIZZA GENE

Editorial Standards & Data Oversight