CATERING BY ELIZABETH KENNEDY Inspection – July 23, 2025

High Priority 4

#5High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. **Warning**

Warning

#6High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2025. Operator paid and renewed **Corrected On-Site**

Corrected On-Site

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Stop Sale

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar mix 54 F Curry sauce 54 F Spaghetti 54. F Beef 55f Cooked mushrooms 55 f Butter 54 f Beef in tomato sauce 53f. Queso 53 f Tomato sauce 53f **Warning**

Warning

Intermediate 2

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauce, cooked pasta, cooked mushrooms in walk in

Basic 4

#1Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in is ambient 55f **Warning**

Warning

#2Basic35A-03-4

Basic – Dead roaches on premises. 2 dead roaches next to hot water heater

#3Basic08B-38-4

Basic – Food stored on floor. Boxes of food being stored on floor in walk in freezer

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on stove

Florida Food Watch