Restaurant Inspection Report: Roach Problem at Flap Jacks Fixed

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 reports for , which is located at 36287 U.S. 19. The inspections were conducted on May 15, 2012 and May 16, 2012.

May 15, 2012 Inspection

Result: Follow-up inspection required

Critical Violations: 13

• Working containers of food removed from original container not identified by common name. flour container under table next to stove
• Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching cooked chicken Corrected On Site. put on gloves
• Observed bare hand contact with ready-to-eat food while the establishment is under foodborne illness investigation.
• Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
• Observed dead roaches on premises. 14 dead roaches near walk in cooler
• Observed dead roaches on premises. 1 dead roach under dishmachine
• Observed dead roaches on premises. 4 dead roaches in walk in cooler
• Observed dead roaches on premises. 1 dead roach near cash register
• Observed dead roaches on premises. 1 dead roach in dining room
• Observed roach activity as evidenced by live roaches found 6 live roaches near walk in cooler
• Observed roach activity as evidenced by live roaches found. 1 live roach on shelf under prep table near walk in cooker
• Observed roach activity as evidenced by live roaches found 1 live roach behind seasonings above prep table near walk in cooler
• No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 

Non-Critical Violations: 4

• Observed employee with no hair restraint. cook
• Rinse solution not clean. three compartment sink
• Wet wiping cloth not stored in sanitizing solution between uses (on front counter).
• Equipment and utensils not properly air-dried (cups on front counter).

May 16, 2012 Inspection

Result: Follow-up inspection required. Violations require further review, but are not an immediate threat to the public.

Critical Violations: 1

• No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

We checked in with Christos Karagiannas, who is the owner of Flap Jack's Restaurant and has been in the restaurant industry for 30 years.

We asked about the roaches that inspectors found during the first visit to the restaurant. Karagiannas says he's solved the problem by having an exterminator treat the restaurant twice a week instead of once a month, which was how often the exterminator visited prior to the inspection.

"We had a little problem and the exterminator came. You know all restaurants have a little problem," he said.

"It was not that bad. Before it got bad, we fixed the problem."

The following day, a state inspector returned to the restaurant and found only one critical violation concerning proof of required employee training. Karagiannas says he has sent the proper documentation to the state, so that problem has been fixed.

One thing Palm Harbor Patch noticed while looking at both inspection reports, is there were no mentions of food being kept at unsafe temperatures, which can be a common violation during surprise inspections like this. Karagianna, who works in the kitchen with a cook that he describes as "the best," says there are a couple reasons why Flap Jacks did not have any food temperature violations.

"I have good coolers and a limited menu. I just serve breakfast and lunch. This is the cleanest restaurant in Florida," he said.

Karagianna says he's not worried about the health inspectors. "Everything is good and clean. My place is very clean. We make excellent breakfast, the best in Florida," he said.

Related Coverage:

• PDF versions of the Flap Jacks Restaurant state inspection reports are included in the photo section of this article.

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.