13502 N NEBRASKA AVE, University, FL 33613
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 - Handwash sink used for purposes other than handwashing. Observed hand washing. sink being used as storage. Operator removed items. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable on prep tables and flip top unit.
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for tilapia be served raw. Tilapia used in ceviches. Fish must be cooked before serving.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked and held longer then 24 hours has no date markings inside refrigerator.
Basic - No copy of latest inspection report available.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees drink stored inside refrigerator by cashier station soda,coffee.
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor by truck door.
Basic - Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear plastic bottles has no labeling of ingredients inside reach in cooler.
Routine - Food
Inspection Completed - No Further Action
Basic - Cutting board has cut marks and is no longer cleanable on the flip top units.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood system. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 4 steaks that the operator stated was prepped yesterday at around 3:00pm temping at 58F at 10:55am the next day. Operator voluntarily discarded steaks. Stop Sale issued.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 steaks that the operator stated was prepped yesterday at around 3:00pm temping at 58F at 10:55am the next day. Operator voluntarily discarded steaks. Stop Sale issued. Repeat Violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink on the prep table. Manager removed drink. Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone on the prep table. Manager removed the cell phone. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood system above the flat top.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (51F - Cold Holding); lettuce (51F - Cold Holding); mozzarella cheese (51F - Cold Holding) Operator states he prepared all products in reach in cooler at 10am. Retempt at 10:40 and time/temperature control for food safety food has cooled to 48F. Corrective Action Taken
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. Operator provided with written procedures. Corrective Action Taken
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
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. Operator provided with form for employee signature. Corrective Action Taken
Basic - Reach-in Freezer shelves with rust that has pitted the surface.
Routine - Food
Emergency Order Callback Complied
Routine - Food
Emergency order recommended
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. observed various sauces in reach in cooler without date marks. Operator stated sauces were placed in containers more than 24 hrs ago. Warning
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on prep table. Operator eradicated, cleaned and sanitized surface. 1 live roach in paper wrap box 2 live roaches behind make table on floor 1 live roach behind roach in cooler on floor 1 live roach in cabinet under cook-line Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed make table ; sliced tomatoes (53F); diced tomatoes (48F) from overnight 10 hrs plus. Operator adjusted the temperature and discarded the diced and sliced tomatoes. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. observed make table ; sliced tomatoes (53F); diced tomatoes (48F) from overnight 10 hrs plus. Operator adjusted the temperature and discarded the diced and sliced tomatoes. Corrective Action Taken Warning
Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly. Observed hose attached to drain opening and waste water draining on ground from hose. Operator disconnected hose and placed portable wastewater tank to catch waste water. Warning
Basic - Dead roaches on premises. 1 dead roach in wrap box located on prep table 3 dead roaches under stove Warning
Basic - Floor not cleaned when the least amount of food is exposed. Observed debris on floor behind make table and beneath fryer. Warning
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Andres Ramirez expired 1-10-2023 Warning - From follow-up inspection 2023-01-27: Andres Ramirez expired 1-10-2023 Warning Time Extended
Routine - Food
Warning Issued
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia for ceviche. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. 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.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Andres Ramirez expired 1-10-2023 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.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink blocked by a red cutting board. Owner moved the cutting board. Corrected On-Site
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed no license number on the outside of the truck.
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonfood-grade hose conveying potable water.
Basic - Cutting board has cut marks and is no longer cleanable. Observed a red and white cutting boards with excessive grooves and cut marks on the cutting boards and is no longer cleanable.
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed no license number from 2 inch numbers. Repeat Violation
Basic - Soiled dry wiping cloth in use. Observed wiping cloth not in sanitizer.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the sanitizer bucket at 200ppm. Operator made new sanitizer and it read at 100 ppm. Corrected On-Site