Restaurant Inspection Report: Emily's Family Restaurant

If you've ever worked in a restaurant, you're probably aware of the strict sanitation standards that staff must adhere to. You're also probably aware that inspectors from the Florida Department of Business & Professional Regulation can drop by for surprise inspections. The inspection reports are a "snapshot" of conditions present at the time of the inspection and may not be representative of the overall long-term conditions at the restaurant, according to the Florida Department of Business & Professional Regulation website

So how did your favorite restaurant fare during its most recent inspection?  

Here's a look at the inspection report for Emily's Family Restaurant which is located at 2609 Alt. 19. The inspection was conducted on March 26, 2012.

Result- Met Inspection Standards

• Critical Violations: 1 Portable fire extinguisher not fully charged. For reporting purposes only. (class K at back exit door- service scheduled for this day)
• Non-Critical Violations: 1 Observed gaskets/seals on cold holding unit in poor repair. (front counter area)

This is one of the best restaurant inspection reports we've seen. We asked Louie Vavoularis, who has owned  for more than 26 years, what he does to keep his place operating in tip top shape.  

He says it's simple, he knows what's required of him. Vavoularis says keeping foods at the proper temperatures, cleanliness, sanitizing and storage are high priorities for him along with pest control.

"You have to do preventive maintenance when it comes to bugs," he says. Through the years, Vavoularis says his routine has also been consistent. "I stay on top of things. I'm always going around and checking things."

Interested in other Restaurant Inspection Reports?

An explanation of violations from the Florida Department of Business & Professional Regulation website: The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.