Sister's Place
Last inspected: Sep 17, 2024
39
Score
Sister's Place appears in inspection records 10 times, starting in 2022. The most recent report on file is from Sep 17, 2024. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
That's lower than the typical Williston restaurant, which scores around 72. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
5
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 17, 2024
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on shelf at room temperature: egg wash (61F - Cold Holding). Employee at cookline stated the egg wash has not been out for long and added ice to cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pan of raw shell eggs on counter at cookline missing time marks. Employee at cookline stated the eggs have been stored on the counter since 7am and added the proper time marks. **Corrected On-Site**
03F-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked raw shell eggs, handled raw sausage, then removed gloves and began handling a clean plate without washing hands. Inspector had employee wash hands before continuing to work at cookline.
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly sitting on side of jug containing margarine at cookline.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of pooled raw eggs stored on shelf directly above pan containing fully-cooked sliced turkey inside reach-in cooler in storage room. Manager moved raw eggs below the pan of turkey during this inspection. **Corrected On-Site**
08A-05-6
Basic - Unclean building components, attachments or fixtures. 1. Air vent in wall in kitchen near entrance soiled with dust. 2. Fan and windowsill near three-compartment sink soiled with dust.
36-50-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups behind front counter.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's personal phone stored on shelf above refrigerated make-table directly beside clean plates. Employee removed phone from shelf during this inspection. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. 1. Bowl without handle stored inside container of rice on dry storage shelf in back of kitchen. 2. Bowl without handle stored inside container of flour on dry storage shelf in back of kitchen.
14-01-5
39
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 9, 2024
Complaint Partial
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Feb 14, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw bacon stored on shelf above pan of cooked rice inside reach-in cooler in storage room. Employee moved pan of rice to the top shelf during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Zip bag of raw chicken wings stored on shelf above package of raw hamburger meat inside reach-in cooler in storage area. Employee moved raw chicken wings to shelf below raw hamburger meat during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on counter at cookline: raw shell eggs (71F ambient - Cold Holding). Employee at cookline stated the eggs have been on the counter since 9am. Inspector suggested utilizing time as a public health control and supplied TPHC documentation during this inspection. Employee added time marks to eggs during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in handwash sink at cookline. Employee removed dishes from handwash sink during this inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Storage area being utilized to store chemicals and food not on plan on-file for establishment. **Warning**
51-16-7
Basic - Plumbing system in disrepair. Pipe below mop sink behind building broken off. **Repeat Violation**
29-08-4
Basic - Food stored on floor. Several cases of cooking oil stored directly on floor in rear storage room. **Repeat Violation**
08B-38-4
43
Sep 28, 2023
Routine - Food
7 critical violations. 1 major violation. 6 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Can of spray foam stored on sink drain board beside clean dishes. Employee removed spray foam from area during this inspection. Can of spray foam stored above lettuce on prep table in basket above prep table in kitchen. Manager removed spray foam from basket during this inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice at cookline: egg wash (71F - Cold Holding). Manager stated the egg wash was prepared and placed in ice approximately 20 minutes prior and added more ice and water to pan to help cool to 41F. Inside reach-in cooler in storage area: cooked squash (64F - Cold Holding). Manager stated an employee left the pan of cooked squash on the counter from 6am until 10am when the inspection began. Stop sale issued. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in storage area: cooked squash (64F - Cold Holding). Manager stated an employee left the pan of cooked squash on the counter from 6am until 10am when the inspection began.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on shelf above raw hamburger meat inside reach-in cooler in storage area. Manager had employee place raw chicken on bottom shelf during this inspection. **Corrected On-Site**
08A-20-5
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Grey water on ground around mop sink behind building.
28-14-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hand, removed glove, and continued preparing bacon and ham without washing hands. Manager had employee wash hands before continuing to work. **Corrective Action Taken**
12A-27-4
High Priority - Displayed food not properly protected from contamination. Two canisters of tea not covered at front counter. Employee placed lids on canisters during this inspection. **Corrected On-Site**
08B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle of bleach stored inside handwash sink at cookline. Employee removed spray bottle from sink during this inspection. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on top of stack of napkins on front counter. Employee removed phone from area during this inspection. **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on prep table in kitchen near kitchen entrance. Three employee drink cups on front counter above condiments and single-use straws and napkins. **Repeat Violation**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Bin of flour on storage rack in dry storage room missing label.
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe below mop sink behind building damaged and leaking onto ground. **Repeat Violation**
29-11-4
Basic - Food stored on floor. Plastic bottle of syrup stored on floor below pickup window behind front counter. **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nested at front counter. **Repeat Violation**
24-08-4
23
Jul 29, 2023
Routine - Food
No violations found.
100
May 18, 2023
Routine - Food
No violations found.
100
Mar 2, 2023
Routine - Food
7 critical violations. 2 major violations. 16 minor violations.
View 25 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked cracked raw shell egg and continued to prep food without changing gloves and washing hands.
12A-09-4
High Priority - Rodent activity present as evidenced by rodent droppings found. A total of 25 rodent droppings found on top of the water heater, on the floor around the water heater and on the floor by the upright freezer. All activity observed was downstairs away from the kitchen. Employees removed droppings during this inspection. **Warning**
35A-04-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown casserole 95F on top of the oven. Place in the oven to reheat.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen: Ranch dressing 67F Reach in cooler: Sausage 45F Egg Wash 47F
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pooled eggs over cheese in reach in cooler.
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to store flour/breading.
14-15-4
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. One employee who started two weeks ago.
11-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *Cutting board on sandwich make table. *Can Opener, food processor and mixer have old food buildup. *Interior of oven has grease and old food build up.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and commercially processed and held more than 24 hours not properly date marked. *Milk open before 10am on 3/1 and hame sliced in the freezer. *Ranch Dressing made in house.
02C-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Souffle cup and plate used to scoop brown Sugar and flour.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Sandwich make table
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above restaurant food in the cooler in the wait area.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored on slicer
40-06-5
Basic - Exterior door has a gap around the door. that opens to the outside.
35B-01-4
Basic - Food stored on floor. Containers of oil and container of potatoes stored on the floor in the kitchen and dry storage area.
08B-38-4
Basic - Hole in or other damage to wall. Outside near the gas meter.
36-24-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored cloth and paper towels.
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *Reach in cooler door gaskets on soiled. *Hood Filters have grease buildup
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old label on flour container
16-46-4
Basic - Reuse of single-service or single-use articles. Reusing a hollow handled container to seasoning.
25-32-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Cook line
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. *Walls in kitchen have dust and grease build up. *Floors under the cooking equipment have old food and grease buildup
36-27-5
Basic - Water draining onto floor surface. Three compartment sink leaks on to the floor
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour
02D-01-5
13
Sep 19, 2022
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean utensils without washing hands. Inspector had employee stop and wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over prepped potatoes in dry storage room reach-in cooler. Manager moved eggs to shelf below potatoes. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over raw pork in reach-in cooler across from grill. Employee placed shell eggs beneath sausage. **Corrected On-Site**
08A-20-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 47 rodent droppings on top of water heater across from ice machine and next to reach-in freezer. Observed 7 rodent droppings on floor next to water heater across from ice machine and next to reach-in freezer. Observed three rodent droppings on floor in dry storage room next to kitchen. The droppings are along the wall next to the kitchen. Observed three rodent droppings on floor in dry storage room next to kitchen. The droppings are along the wall farthest from the kitchen. **Repeat Violation** **Admin Complaint**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from grill: ham (47F - Cold Holding). Employee stated item placed in cooler three hours prior to temperature being taken. Employee placed bag of ice on top of ham to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping clothes stored in hand washing sink next to three compartment sink. Employee dumped container of water in hand washing sink next to three compartment sink. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no test strips for testing chlorine sanitizer.
16-37-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer on prep table across from three compartment sink, 200 ppm. Manager added water to bucket, 75 ppm. **Corrected On-Site**
21-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in storage room next to kitchen. Manager had employee place item under running water. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above cook line greasy. **Repeat Violation**
23-03-4
26
Jul 18, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022. - From follow-up inspection 2022-07-15: No change **Time Extended** - From follow-up inspection 2022-07-18: No change **Time Extended**
50-17-2
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees present with no certified food manager. - From follow-up inspection 2022-07-15: No change. **Time Extended** - From follow-up inspection 2022-07-18: No change **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. All managers certificates expired. **Warning** - From follow-up inspection 2022-07-15: No change **Time Extended** - From follow-up inspection 2022-07-18: No change **Time Extended**
53A-07-6
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container on shelf above reach-in cooler in kitchen. - From follow-up inspection 2022-07-15: No change **Time Extended** - From follow-up inspection 2022-07-18: No change **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop brown sugar on cook line. Soufflé cup used to scoop egg salad stored in reach-in cooler across from back door. - From follow-up inspection 2022-07-15: No change **Time Extended** - From follow-up inspection 2022-07-18: No change **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor in kitchen in front of hand washing sink. - From follow-up inspection 2022-07-15: No change **Time Extended** - From follow-up inspection 2022-07-18: No change **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. - From follow-up inspection 2022-07-15: No change **Time Extended** - From follow-up inspection 2022-07-18: No change **Time Extended**
23-03-4
58
Frequently Asked Questions
When was Sister's Place last inspected?
The most recent health inspection at Sister's Place on file is from Sep 17, 2024. The public record contains 10 inspections in total.
What is the most common violation at Sister's Place?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Sister's Place.
How does Sister's Place compare to other restaurants in Williston?
Sister's Place most recently scored 39 out of 100, which is lower than the Williston average of 72.
Has Sister's Place's inspection record improved over time?
Yes. Recent inspections at Sister's Place have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Sister's Place 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 Sister's Place inspected?
Based on the inspection history on file, Sister's Place is inspected around five times per year on average.
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