5636 E HILLSBOROUGH AVENUE, East Lake-Orient Park, FL 33610
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Complaint Full
Call Back - Complied
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on back door in dining area. Warning - From follow-up inspection 2025-09-11: Time Extended
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed stove soiled with oil food debris. Repeat Violation Warning - From follow-up inspection 2025-09-11: Time Extended
Complaint Full
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1st temp taken at 10am beef stock (44F - Cold Holding) per chef, stock was cooked then placed in reach in cooler around 10pm to start cooling, did not document the temperature when refrigerated. 12 hours since item was placed inside cooler to cool down. Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over sliced onions and sliced bell peppers in reach in cooler across from stove. Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1st temp taken at 10am beef stock (44F - Cold Holding) per chef, stock was cooked then placed in reach in cooler around 10pm. 12 hours since item was placed inside cooler to cool down. Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beef stock in large stock pot in reach in cooler per chef was placed in cooler at 10pm, initial temperature is unknown, 1st temp 44F taken at 10am. No approved cooling methods were used to ensure food was cooled from 135F to 41F in 6 hours, Warning
Basic - Dead roaches on premises. Observed 1 dead roach in dining area near back door, operator removed, cleaned and sanitized the area. Corrected On-Site Warning
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on back door in dining area. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed stove soiled with oil food debris. Repeat Violation Warning
Basic - Open dumpster lid. Observed dumpster lid open, operator closed. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards ear 3 compartment sink soiled
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in-cooler employees soup in large pot.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Working containers of food removed from original container not identified by common name. Plastic containers underneath prep table not labeled with food stored inside.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over raw bean sprouts in tall reach-in-cooler
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.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Floor tiles missing and/or in disrepair.
Basic - No Heimlich maneuver/choking sign posted.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Administrative complaint recommended
High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees shoes on kitchen area Repeat Violation
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease and outside of microwave soiled Repeat Violation
Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over cut leafy greens in reach-in-cooler
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.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with dust and grease
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonfood-grade bags used in direct contact with food. Peppers in Walmart bag in reachin freezer
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tabletop for char-grill on cooks line and exterior of mircowave
Basic - Single-service articles improperly stored. Case of straws and plastic cups stored on floor in kitchen
Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
Basic - Working containers of food removed from original container not identified by common name. Flour, cooks line Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat foods, washed raw carrots. Corrected, operator placed eggs on bottom shelf during inspection. Corrected On-Site Repeat Violation
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by mop and trash can.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for hand washing sink in bathroom. B. No employee must wash hand sign in bathroom Repeat Violation
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared dumplings held over 24 hours with no date mark.
Basic - Equipment in poor repair. Rice cooker handle in disrepair and reach in cooler in bar area.
Basic - Food stored on floor. Cabbage stored on floor in kitchen. At time of inspection operator placed cabbage on shelf. B.employee drink stored in bar area reach in cooler,corrected on site. Corrected On-Site
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with old food debris. B. Interior of reach in cooler with old food debris.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of bulk containers with old food debris. Repeat Violation
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed raw wood in kitchen by door way.
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung to dry. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fruit in reach-in-cooler Corrected On-Site Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area Corrected On-Site Repeat Violation
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal jacked on food equipment
Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Back kitchen area
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with dust and grease