OLYMPIC FLAME DINER Inspection – February 21, 2024

High Priority 1

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage links 83F at 9am, cooked at 8am and held under no temperature control in the kitchen.

Intermediate 2

#6Intermediate03C-16-6

Intermediate – Establishment offers undercooked comminuted meat on the child menu. The cowboy on the children's menu

#7Intermediate53B-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.

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on shelf above steam table in kitchen.

#2Basic08B-38-4

Basic – Food stored on floor. Oil in plastic jugs, stored on floor next to cook line.

#3Basic25-06-4

Basic – Single-service articles not stored protected from contamination. Coffee filters at the front counter and coffee station. Operator stored properly. **Corrected On-Site**

Corrected On-Site

#4Basic21-10-4

Basic – Soiled dry wiping cloth in use in the kitchen on food prep counters opposite cook line. Operator removed.

Florida Food Watch