Bless Meat Market

1108 Derbyshire Rd, Holly Hill, FL 32117

Grocery / Market

Last inspected: Jul 24, 2024

Score

High Risk

The health department has logged five inspections at Bless Meat Market, the earliest from 2022. The newest entry in the record is dated Jul 24, 2024. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.

Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly 12 violations before.

The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.

The city-wide average sits at 75, which Bless Meat Market's 17 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jul 24, 2024

Routine - Food

3 critical violations. 3 major violations. 10 minor violations.

View 16 violations

Certified Food Manager Identification

FL-02

Employee Health Policies Present

FL-03

Procedures for Responding to Vomiting/Diarrheal Events

FL-05

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Food Received at Proper Temperature

FL-12

Required Records Available; Shellstock Tags/Labels

FL-14

Proper Hot and Cold Holding Temperatures

FL-21

Food Contact Surfaces Clean and Sanitized

FL-22

Non-Food Contact Surfaces Clean

FL-23

Hot and Cold Water Available; Adequate Pressure

FL-25

Approved Thawing Methods Used

FL-31

Proper Sanitizer Contact Time and Concentration

FL-33

Equipment, Food and Non-Food Contact Surfaces Approved

FL-35

Lighting Adequate; Required Shields in Place

FL-36

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Toilet Rooms Maintained

FL-53

Feb 16, 2024

Routine - Food

1 critical violation. 5 major violations. 6 minor violations.

View 12 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Plantains at 85°f. In unit 1.5 hours. -cooked chicken at 122°f. In unit 30 minutes. Advised operator to reheat to 165°f and hold hot at a minimum of 165°f. **Corrective Action Taken** **Repeat Violation**

03B-01-6

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**

11-27-4

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

16-37-1

Intermediate - Handwash sink not accessible for employee use at all times, items stored in handwash sink. **Corrected On-Site** **Repeat Violation**

31A-09-4

Intermediate - No probe thermometer provided to measure temperature of food products.

05-08-4

Intermediate - No soap provided at handwash sink in kitchen. **Repeat Violation**

31B-03-4

Basic - Bowl or other container with no handle used to dispense sugar.

14-01-5

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

35B-01-4

Basic - Floor tiles missing and/or in disrepair in kitchen.

36-17-5

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

22-08-4

Basic - Nonfood-contact surface soiled with food debris, dirt, or dust. -exterior of sugar, flour containers.

23-03-4

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

22-16-4

Jul 11, 2023

Routine - Food

2 critical violations. 4 major violations. 5 minor violations.

View 11 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice and beans at 132°f, cooked chicken at 130°f. Advised operator to reheat to 165°f and hold hot at a minimum of 135°f.

03B-01-6

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

50-17-3

11-27-4

Intermediate - Handwash sink not accessible for employee use at all times: items stored in handwash sink.

31A-09-4

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

31B-02-4

Intermediate - No soap provided at handwash sink.

31B-03-4

Basic - Exterior door has a gap at the threshold that opens to the outside.

35B-01-4

Basic - Floor soiled/has accumulation of debris, grease under cooking equipment, under coolers and dry food storage.

36-73-4

Basic - Ice buildup in reach-in freezer.

14-69-4

Basic - Nonfood-contact surface soiled with grease, food debris: shelving by stove.

23-03-4

Basic - Cutting board has cut marks and is no longer cleanable.

14-09-4

Jan 12, 2023

Routine - Food

2 critical violations. 2 major violations. 2 minor violations.

View 6 violations

Employee Health Policies Present

FL-03

Food Obtained from Approved Sources

FL-11

Required Records Available; Shellstock Tags/Labels

FL-14

Approved Thawing Methods Used

FL-31

Lighting Adequate; Required Shields in Place

FL-36

Equipment, Food and Non-Food Contact Surfaces Approved

FL-35

Sep 6, 2022

Routine - Food

3 critical violations. 2 major violations. 2 minor violations.

View 7 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in freezer. **Corrected On-Site**

08A-05-6

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac cheese at 128°f. Out of unit less than 1 hour. Operator placed back in hot holding unit.

03B-01-6

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

22-45-4

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom.

27-16-4

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

31B-02-4

Basic - Soiled dry wiping cloth in use.

21-10-4

Basic - Exterior door has a gap at the threshold that opens to the outside.

35B-01-4

Frequently Asked Questions

When was Bless Meat Market last inspected?

The most recent health inspection at Bless Meat Market on file is from Jul 24, 2024. The public record contains five inspections in total.

What is the most common violation at Bless Meat Market?

Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Bless Meat Market.

How does Bless Meat Market compare to other restaurants in Holly Hill?

Bless Meat Market most recently scored 17 out of 100, which is lower than the Holly Hill average of 75.

Has Bless Meat Market's inspection record improved over time?

No. Recent inspections at Bless Meat Market have averaged around 16 violations per visit, up from roughly 12 earlier in the record.

What does a high risk rating mean?

A high risk rating at Bless Meat Market means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

How often is Bless Meat Market inspected?

Based on the inspection history on file, Bless Meat Market is inspected around three times per year on average.

Nearby Restaurants

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Score: 50 — High Risk

Chez Paul

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Score: 82 — Low Risk

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