Friday, October 23, 2009

Log Cabin BBQ Opens - 6 Food Safety Violations

BBQ Restaurant Gets It's First Food Safety Inspection

LABELLE, FL. -- The state of Florida's Division of Hotels and Restaurants is required to do periodic inspections of restaurants, hotels and motels each year, and publishes the results of each inspection online for the public. The local restaurant Log Cabin Barbeque of LaBelle re-opened in LaBelle recently, and it's first state inspection resulted in six critical food safety items to be addressed by the new owners, including no evidence of required employee training.

The restaurant is at 480 State Road 80 in downtown LaBelle, owned by Glenn Schofield operating as Log Cabin Barbecue of LaBelle LLC. Schofield has been active in real estate investments in the area for a number of years.

A summary of the violations found during the inspection are listed below. 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.
Violation    Observation
02-13-2    Critical. Required consumer advisory for raw/undercooked animal food not provided.
22-17-1    Critical. Observed soiled reach-in cooler gaskets.
32-04-1    Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
32-08-1    Critical. No waste receptacle provided at handwash lavatory with disposable towels.
32-16-1    Critical. Hand wash sink lacking proper hand drying provisions.
53B-08-1    Critical. 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.


  1. Anonymous9:10 PM

    I am glad the Log Cabin reopened. The food is great and it is very clean!

  2. Anonymous2:16 PM

    I was hoping for local fresh foods but all the food is frozen and they even buy chicken breasts with grill marks already frozen and they go just right with instant mashed potatoes and canned gravy. The ice tea will cause dibeaties with all the sugar they use(6 cups of sugar to 1gal water)killing Labelle residents one glass at a time.Shame on you Kathy and Liar Glenn

  3. Anonymous1:54 PM

    WOW!? Liar thats a little intense. Every time I have had BBQ there it has always been very fresh. As to the sweet tea thats how most of us like it!! If you have health issues get unsweet
    (which they offer) or better yet drink WATER. The owners have always been very nice to us when we dine there I think they are really trying to run a good business in this town. So GOOD JOB to Kathy and Glenn!!!

  4. Anonymous6:52 PM

    Wow, we loved this place! The service was exceptional and the food deserves to be on Diners, Drive Ins and Dives.
    Absolutely worth the 2 hours drive from Delray Beach.
    We'll be back.

  5. Anonymous1:57 PM

    look theres bugs in the soda machine spickets that they do not clean . theyre are bugs in the ice machines outside everytime you go to get ice. the people yes jon nice kat so so but really its a if i like you youre in kinda crowd if i dont your out. they do not prepafre no serve food as it should be to the care and respect of customers . in otherwords they have their bad parts and less of good . you wana be talked about when you eat or leave be looked at differently and pay out the a** for some food that isnt cared for its your place to be

  6. Anonymous2:05 PM

    ive seen them serve raw prime rib oooooohhhh just through it in the aujus and the flattop it will be fine

  7. Update: On Oct 29, 2014 inspector found the following violations after a customer complaint:
    12B-01-4 Basic - Employee eating while preparing food. **Warning**
    08B-38-4 Basic - Food stored on floor in walkin cooler. **Warning**
    22-41-4 High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm in dishmachine **Warning**
    09-01-4 High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching bread, and other cooked ready to eat foods with bare hands. **Warning**
    03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Ham 50°F, *butter 45°F, *cheese 45°F in reachin cooler across from cookline and reachin cooler in back prep area. TCS foods placed in working units. Corrective action taken. **Warning**
    12A-09-4 High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched clothing then failed to change gloves before handling food **Warning**
    22-22-4 Intermediate - Encrusted material on can opener blade. **Warning**
    14-77-4 Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler in back prep area ambient temperature 45°F. Cooler emptied of all TCS foods. **Warning**
    41-17-4 Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
    The property owner where a large billboard advertising the restaurant, the sign located on SR80 at Collingswood Blvd. has been cited by the Hendry Zoning office as illegal, because it if offsite, oversize, and no permit was granted. The property owner is fighting the citation and has refused to remove the sign.