61 Health Violations at Chef Eddies Restaurant in Parramore

Photo Credit

By Mark Baratelli

Back in July 2016, Chef Eddies restaurant at 595 W. Church Street 595 W. Church Street in Parramore received 133 health violations. Almost two years later the restaurant has been cited with 61 health violations during 3 inspections held April 4th and 5th 2018. Each violation is listed below. Several are repeats from inspection to inspection. The first two inspections ended with required temporary closures. The third required a follow-up inspection yet to be published to the DBPR website.


April 4, 2018 Inspection: Facility Temporarily Closed. Operations ordered stopped until violations are corrected.
  1. 23-03-4 Basic - Build-up of grease on nonfood-contact surface. On both six burner stoves Below both flat top grills Below cook line on floor Inside fryers **Repeat Violation** **Warning**
  2. 23-25-4 Basic - Build-up of grease/dust/debris on hood filters. Back cook line **Warning**
  3. 36-34-5 Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, throughout kitchen **Warning**
  4. 24-06-4 Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots and pans on soiled rack in storage area Clean spoons, tongs in soiled hotel pan **Warning**
  5. 36-03-4 Basic - Cove molding at floor/wall juncture broken/missing. Below dish area- wall that joins floor no cove molding **Repeat Violation** **Warning**
  6. 35A-03-4 Basic - Dead roaches on premises. Observed 1 by coffee machine on expo line 4 on floor below storage rack next to the office 1 in hotel pan with ladles, knives 7 dead on top of dish machine **Repeat Violation** **Warning**
  7. 14-11-4 Basic - Equipment in poor repair. Prep table leg broken, below 6 burner stove on back cook line **Warning**
  8. 36-22-4 Basic - Floor area(s) covered with standing water. In kitchen **Warning**
  9. 08B-30-4 Basic - Food stored in dry storage area not covered. Spices, brown sugar exposed to open air in kitchen **Warning**
  10. 36-31-4 Basic - Hole in ceiling. By walkin cooler **Warning**
  11. 36-24-5 Basic - Hole in or other damage to wall. Behind hand sink prep/dish area **Warning**
  12. 10-20-4 Basic - In-use tongs stored on equipment door handle between uses. **Warning**
  13. 38-01-4 Basic - Light shield missing- light above cook line steam table **Warning**
  14. 29-08-4 Basic - Plumbing system in disrepair. Men's restroom cold water faucet handle broken/missing **Warning**
  15. 23-14-4 Basic - Shelf under preparation table lined with aluminum foil **Warning**
  16. 23-12-4 Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
  17. 29-03-4 Basic - Water draining onto floor surface. From handsink on cook line **Repeat Violation** **Warning**
  18. 50-17-2 High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Warning**
  19. 22-45-4 High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the time of inspection, dish machine in use, tested 0 ppm chlorine. Chef arrived, retested machine 75 ppm **Corrected On-Site** **Warning**
  20. 35A-02-5 High Priority - Live, small flying insects in cooler- ready ice cooler in back kitchen 30-40 small flying insects **Warning**
  21. 03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked beef (49°F - Cold Holding); cooked Mac and cheese (48°F - Cold Holding); cooked meat loaf (48°F - Cold Holding); shredded cheese (50°F - Cold Holding) in two door cooler by water heater. Greater than four hours cooked pork (48°F - Cold Holding); shredded cheese (48°F - Cold Holding) at cook line make table, less than four hours. Chef placed on ice cooked ribs (58°F - Cold Holding); cooked chicken (58°F - Cold Holding) at 4 door stand up cooler on cook line. Less then four hours. Placed in walkin for quick chill Repeat violations 4/18/2017 and 10/31/17 **Repeat Violation** **Admin Complaint**
  22. 08A-01-4 High Priority - Raw animal food stored over cooked food. Raw pork over cook beef oxtail in walkin **Corrected On-Site** **Warning**
  23. 35A-05-4 High Priority - Roach activity present as evidenced by live roaches found. Observed LIVE 1 live on wall by handsink in back kitchen area 4 on wall by waterheater- circuit breaker box 13 on signage next to blue bell freezer by back door 4 on wall by handsink in dish area- wall has crack 7 on wall behind dish machine 1 on wall by soda machine 5 on wall by handsink on cook line **Warning**
  24. 01B-02-4 High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cooked beef (49°F - Cold Holding); cooked Mac and cheese (48°F - Cold Holding); cooked meat loaf (48°F - Cold Holding); shredded cheese (50°F - Cold Holding) held overnight **Warning**
  25. 22-20-4 Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, machine in back of kitchen **Repeat Violation** **Warning**
  26. 22-05-4 Intermediate - Cutting board(s) stained/soiled. At prep area **Warning**
  27. 31A-03-4 Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bottle of bleach in sink in back prep area **Repeat Violation** **Warning**
  28. 27-16-4 Intermediate - Hot water not provided/shut off at employee handwash sink. Sink on cook line and sink on back prep line **Warning**
  29. 31B-03-4 Intermediate - No soap provided at handwash sink. By dish machine **Corrected On-Site** **Warning**
  30. 53B-13-5 Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Line cook Charlie employeed 3 months **Warning**



April 5, 2018 Inspection: Facility Temporarily Closed. Operations ordered stopped until violations are corrected.
  1. 23-03-4 Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. On both six burner stoves Below both flat top grills Below cook line on floor Inside fryers **Repeat Violation** **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  2. 23-25-4 Basic - - From initial inspection : Basic - Build-up of grease/dust/debris on hood filters. Back cook line **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  3. 36-34-5 Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, throughout kitchen **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  4. 36-03-4 Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Below dish area- wall that joins floor no cove molding **Repeat Violation** **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  5. 35A-03-4 Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 by coffee machine on expo line 4 on floor below storage rack next to the office 1 in hotel pan with ladles, knives 7 dead on top of dish machine **Repeat Violation** **Warning** - From follow-up inspection 2018-04-05: 1 by table on cook line 5 dead on dish machine **Time Extended**
  6. 14-11-4 Basic - - From initial inspection : Basic - Equipment in poor repair. Prep table leg broken, below 6 burner stove on back cook line **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  7. 36-22-4 Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In kitchen **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  8. 36-31-4 Basic - - From initial inspection : Basic - Hole in ceiling. By walkin cooler **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  9. 38-01-4 Basic - - From initial inspection : Basic - Light shield missing- light above cook line steam table **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  10. 29-08-4 Basic - - From initial inspection : Basic - Plumbing system in disrepair. Men's restroom cold water faucet handle broken/missing **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  11. 23-12-4 Basic - - From initial inspection : Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  12. 50-17-2 High Priority - - From initial inspection : High - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  13. 08A-01-4 High Priority - - From initial inspection : High Priority - Raw animal food stored over cooked food. Raw pork over cook beef oxtail in walkin **Corrected On-Site** **Warning** - From follow-up inspection 2018-04-05: rew chicken over cooked beef. **Time Extended**
  14. 35A-05-4 High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed LIVE 1 live on wall by handsink in back kitchen area 4 on wall by waterheater- circuit breaker box 13 on signage next to blue bell freezer by back door 4 on wall by handsink in dish area- wall has crack 7 on wall behind dish machine 1 on wall by soda machine 5 on wall by handsink on cook line **Warning** - From follow-up inspection 2018-04-05: Live observed 3 under steam table 1 by hand sink on cook line 2 in oven 1 on dish machine **Time Extended**
  15. 22-20-4 Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, machine in back of kitchen **Repeat Violation** **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  16. 22-05-4 Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled. At prep area **Warning** - From follow-up inspection 2018-04-05: **Time Extended**
  17. 27-16-4 Intermediate - - From initial inspection : Intermediate - Hot water not provided/shut off at employee handwash sink. Sink on cook line and sink on back prep line **Warning** - From follow-up inspection 2018-04-05: 60 days to repair **Time Extended**
  18. 53B-13-5 Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Line cook Charlie employeed 3 months **Warning** - From follow-up inspection 2018-04-05: **Time Extended**



A second Inspection on April 5, 2018: Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
  1. 23-03-4 Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. On both six burner stoves Below both flat top grills Below cook line on floor Inside fryers **Repeat Violation** **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  2. 23-25-4 Basic - - From initial inspection : Basic - Build-up of grease/dust/debris on hood filters. Back cook line **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: Schedule cleaning 4/10 **Time Extended**
  3. 36-34-5 Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, throughout kitchen **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  4. 36-03-4 Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Below dish area- wall that joins floor no cove molding **Repeat Violation** **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  5. 36-22-4 Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In kitchen **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  6. 36-31-4 Basic - - From initial inspection : Basic - Hole in ceiling. By walkin cooler **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  7. 38-01-4 Basic - - From initial inspection : Basic - Light shield missing- light above cook line steam table **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  8. 29-08-4 Basic - - From initial inspection : Basic - Plumbing system in disrepair. Men's restroom cold water faucet handle broken/missing **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  9. 23-12-4 Basic - - From initial inspection : Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  10. 50-17-2 High Priority - - From initial inspection : High - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  11. 22-05-4 Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled. At prep area **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  12. 27-16-4 Intermediate - - From initial inspection : Intermediate - Hot water not provided/shut off at employee handwash sink. Sink on cook line and sink on back prep line **Warning** - From follow-up inspection 2018-04-05: 60 days to repair **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**
  13. 53B-13-5 Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Line cook Charlie employeed 3 months **Warning** - From follow-up inspection 2018-04-05: **Time Extended** - From follow-up inspection 2018-04-05: **Time Extended**