PIERSON FAMILY RESTAURANT Inspection – May 27, 2025

High Priority 3

#5High Priority35A-02-7

High Priority – 1 live, small flying insects found in kitchen.

#6High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -chlorine sanitizer at 25ppm, corrected to 50ppm.

#7High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. -Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Stop Sale

Intermediate 2

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -handwash sink by ice machine blocked by mop bucket.

#9Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 4

#1Basic22-20-5

Basic – Accumulation of black mold-like substance in the interior of the ice machine.

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -grease under cooking equipment.

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees by walk in cooler.

Florida Food Watch