Thousands cited in S. Florida for serious violations
By Mc Nelly Torres South Florida Sun-Sentinel Posted April 15 2007 THE NUMBERS 56 -- Inspectors who scrutinize over 10,000 food establishments in South Florida. From July 2006 to January 2007, they found: 100,395 -- Critical violations in 11,747 restaurants, an average of 5.6 critical violations per inspection. 52,643 -- Non-critical violations in 10,530 restaurants, an average of 3.1 violations per inspection. 4,431 -- Warnings have been issued to restaurants in South Florida.
South Floridians are dining at restaurants more than ever, with the average adult eating out three times a week, according to marketing surveys. But do you know how your favorite restaurant rated during its last health inspection? Every week, state food inspectors find hundreds of violations of public health, sanitation and safety regulations in South Florida restaurants.
While some are minor, such as not having the proper ventilation for appliances, others are more serious and could result in conditions that can make you sick. Between July 2006 and January 2007, state inspectors cited 2,478 South Florida restaurants for "critical" -- more serious -- violations after finding evidence of rodents and insects, an analysis by the South Florida Sun-Sentinel found. In addition, the analysis shows that state inspectors have issued at least 2,450 violations to 2,388 restaurants for failing to follow hand-washing requirements and other good hygienic practices -- violations that can contribute to a food-borne illness.
And from 2003 to 2006, emergency closures were ordered for 457 South Florida restaurants, mostly for rodent and insect problems. Health experts say the role of the food inspector has become more important than ever. Food inspectors protect the public health, experts said, but they also protect the food industry because restaurants could be held liable if consumers get sick. In South Florida, cases of confirmed food-borne illness tied to restaurants have risen 66 percent -- from 429 people in 1997 to 713 in 2005, according to the latest figures from the Florida Department of Health.
But experts say the confirmed cases are probably a small percentage of actual illnesses because most consumers don't report them. Roy Costa, a national expert and consultant to the food industry, said a single inspection provides a snapshot of a restaurant's operations but doesn't always indicate whether an establishment has serious problems that might contribute to a food-borne illness outbreak. "Food becomes unsafe in a number of ways," said Costa, who is also a professor at the Hospitality and Tourism Institute at Valencia College in Orlando. "You have to look at the history of preparation of food. Even good restaurants could have problems."
The U.S. Food and Drug Administration Food Code suggests that restaurants be inspected three times annually, but every state handles inspections differently. In California and New York, local health departments are responsible for routine inspections. Los Angeles health officials conduct inspections at least twice a year while inspections are done annually in New York City, depending on the size of the restaurant, the complexity of the menu and how well the restaurant has complied with inspections in the past. In Florida, the Department of Business and Professional Regulation oversees the Division of Hotels and Restaurants, which regulates 43,216 licensed food retailers in the state.
A team of 168 inspectors conducts unannounced inspections twice a year and follow-up visits to restaurants, mobile food carts and vending machines.
Health inspections record what is taking place in a restaurant when an inspector walks in. Inspection reports are complex, and they don't tell the whole story. But they provide some general information about a restaurant's cleanliness, food-handling and overall operation. They also can spotlight deficiencies and sanitation problems, such as the presence of insects or rodents, and when food isn't properly maintained at appropriate temperatures.
"Food inspectors and restaurant owners must cooperate, communicate and educate themselves to develop risk-based sanitation inspections," said David Weidner, a former food inspector who is now vice president for EHA Consulting Group, an environmental health consulting company based in Baltimore. Weidner said inspectors should place more emphasis on hand washing, temperature control, sanitation conditions and cooking food the proper way.
Florida's health division follows a model of food safety codes developed nationally by the Conference for Food Protection, a multidisciplinary independent group of industry, regulatory and academic food safety professionals that works closely with the U.S. Food and Drug Administration to make changes in the FDA Food Code. Inspectors use a 60-point list to evaluate food temperatures and handling, hand washing, equipment and utensils, water, fire safety and sewage, among other areas. Violations are categorized as critical and non-critical.
Critical violations -- such as failing to keep food at proper temperatures, possible cross-contamination and staff failure to wash hands -- could lead to food contamination. Restaurants must correct infractions within hours or days, depending on the severity. "Most people don't know that 60 to 70 percent of food-borne illness outbreaks are caused by someone who didn't wash his hands," said Peter Snyder, president of the Hospitality Institute of Technology and Management, a food safety teaching-consulting firm based in St. Paul, Minn. Non-critical violations, such as failing to keep a dumpster lid closed, are less severe, but if left uncorrected could lead to critical violations, experts said. Costa said when an inspector issues a warning, that's an indication that a follow-up visit will take place to be sure an infraction is corrected.
A disciplinary action is taken against a restaurant when violations are not corrected after inspectors have given oral and written warnings. Restaurants could be fined or face sanctions if infractions are not corrected as expected. In December, the state issued disciplinary actions against 276 restaurants in the state -- 94 of them in South Florida -- and collected a total of $253,550 in fines, the Sun-Sentinel's analysis shows. South Florida's restaurants paid a total of $101,950 in fines.
State officials said an emergency closure is issued when the conditions pose an immediate risk to the public's health, including lack of approved utilities or hot water, sewage backup or overflows, fire damage, pest infestation or inadequate refrigeration. A daily fine usually is imposed. But Costa noted some violations, such as infestation of rodents and insects, show a pattern of neglect by the restaurant owner.
"This doesn't happen overnight," Costa said. "Why did it get to the point where they [restaurants] had to be closed?" Mc Nelly Torres can be reached at [email protected] or 954-356-4208 or 561-243-6600, ext. 4208.