3848 W WATERS AVE, Egypt Lake-Leto, FL 33614
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 - Spray bottle containing toxic substance not labeled. Observed at front counter.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in 81F water, operator removed utensils from standing water. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw milk fish 48F at 3:40pm placed in front line Reach in cooler from back Reach in freezer at 10am.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw milk fish 48F at 3:40pm placed in front line Reach in cooler from back Reach in freezer at 10am. Operator discarded fish during time of inspection. Corrected On-Site Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance. Multiple cutting boards in back kitchen soiled. Repeat Violation
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Missing date mark for cooked garlic rice, cooked pork, and curry sauce in front line Reach in cooler adjacent to fryers. Operator added date marking to all items during time of inspection. Corrected On-Site Repeat Violation
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at front service line Employee handwash sink. Repeat Violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine at front service line. Repeat Violation
Basic - Employee eating in a food preparation or other restricted area. Employee eating at front service line steam tables. Employee relocated to dining room to eat during time of inspection. Corrected On-Site
Basic - Food stored on floor. Box of plantains stored on floor beneath speed cart adjacent to restroom. Employee relocated plantains to an approved location during time of inspection. Corrected On-Site
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 personal drinks inside boba Reach in cooler. Employee personal drink dry storage rack next to kitchen entrance. Operator removed all drinks during time of inspection to an approved location. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flan 50F in front line 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. Cutting board in kitchen area. Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at service line Employee handwash sink. Operator provided paper towels during time of inspection. Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp paste in front line Reach in cooler not date marked. Repeat Violation
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at front prep sink. Repeat Violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter. Repeat Violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on shelf over microwave in front line cook. Several bottles of employee water on water heater over to kitchen prep table. Operator relocated all items during time of inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: pork skewers 80 F, per operator items per put out 20 minutes prior. Time taken 11:20 am. Operator reheated at time of inspection. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Intermediate - Handwash sink not accessible for employee use at all times. Clear pitcher in handwash sink in kitchen. Operator removed. Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Bananas and multiple items in reach in cooler.
Intermediate - Spray bottle containing toxic substance not labeled with red liquid at front prep sink.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter.
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table in kitchen.
Basic - Reuse of single-service or single-use articles. Cooked bananas in ice cream containers.
Routine - Food
Inspection Completed - No Further Action
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black apron stored on the shelf with clean utensils.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-01-05: Time Extended
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-01-05: 1 employee Time Extended
Routine - Food
Warning Issued
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over ready to eat chicken reach in cooler. Across from stove main prep area. management moved to proper storage Corrected On-Site Repeat Violation Warning
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used mouth to blow gloves to put on hand. Discussed with operator the importance of not using mouth to put on gloves. Warning
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. Warning
Intermediate - Handwash sink used for purposes other than handwashing. Stored lid in hand washing sink. Employee removed. Corrected On-Site Repeat Violation Warning
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. Some employees signed Corrective Action Taken Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook fish cook pork cook chicken not dated reach in cooler by cooks line Repeat Violation Warning
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Basic - Employee with no hair restraint while engaging in food preparation. Warning
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed to designated area. Corrected On-Site Warning
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : 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. Provided by email. Corrective Action Taken - From follow-up inspection 2023-07-20: Time Extended
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. - From follow-up inspection 2023-07-20: Time Extended
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
High Priority - Employee washed hands with cold water.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to drink milk reach in cooler Repeat Violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 113 f steam table. Discussed with operator to reheat.
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine at three compartment sink 100 plus. Discussed with operator the importance of proper amounts of chemicals.
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. Provided by email. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Stored pan lids. Operator removed.
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Tested over 2 minutes at all hand washing sinks and three compartment sinks prep sinks at 91 f
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Intermediate - No hot running water at three-compartment sink. Tested at 95 f ran over two minutes.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice. Repeat Violation
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested over 2 minutes at all hand washing sinks and three compartment sinks prep sinks at 91 f mop sink 94 f all sinks not running at 100 f
Basic - Ice scoop handle in contact with ice.
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 ready to eat food in reach in cooler by three compartment sink. Operator removed to proper storage Corrected On-Site
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In three compartment sink.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook fish not dated reach in cooler by stove
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All sinks reading 85 f tested over two minutes.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat food reach in cooler. Discussed with operator importance of food storage safety.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at three compartment sink scrubbed soiled pans and dunked dish into sanitation without removing gloves and washing hands. Discussed with operator importance of hand washing. Corrective Action Taken
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at 70 f operator dumped water.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat pork in reach in cooler. Operator moved to bottom shelf Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef 56 f operator placed one cooked beef in reach in cooler. Cold holding:Egg milk dessert 45 f operator placed all tcs items to reach in freezer to rapid cool.2nd temp to 43 f Cold holding: raw beef 46 f 2nd temp 43 f Reach in cooler Cooked pork 52 f 2nd temp 43 f at 11:35 am . Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding raw fish at 71 f cooked to 147 f. Hot holding: cooked beef 118 f 2nd temp to 150 f operator heated all items to proper temperatures. Corrected On-Site Repeat Violation
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand washing sink operator removed. 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. Beef cooked not date marked in reach in cooler by back kitchen door. Cooked beef in reach in cooler by service line. Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Time/temperature control for safety food thawed in an improper manner.Cooked ham raw pork raw chicken raw fish sitting out on prep sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table on service line cooked beef at 112 °F. Inspector advised operator to re heat to 165 °F at 11:20am 2nd temp cooked beef 165 °F. Observed pork buns at 112 °F in heat warmer. Inspector Inspector advised operator to use time as public health form. Inspector emailed time as public health form to operator. Corrective Action Taken
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands with water in three compartment sink. Inspector went over the importance of washing hands in hand washing sink only. Observed employee wash hands in hand washing sink. Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pot lid inside hand washing sink by cooks line. Observed employee remove lid during time of inspection. Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meat pico de Gallo not date marked. In reach in cooler by main prep table on cooks line.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled at server line.
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 by smoothie blender machine. Observed employee remove cell phone from prep table during time of inspection. Corrected On-Site
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna fish thawing on prep table. Observed employee move to walk in freezer during time of inspection. Corrected On-Site