7730 INDIAN OAKS DR, West Vero Corridor, FL 32966
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. ice bin, employee began to clean
Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce- educated manager
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (52F cold holding. cut tomatoes (45F) cold holding. for 2 hours. Operator voluntarily discarded Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (117F - Hot Holding); cooked sausage (131F - Hot Holding) for 2 hours. Operator voluntarily discarded Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. At front counter. Water is not turning on. Maintenance arrived during inspection. Hand sink is now accessible Corrected On-Site
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at front counter grab and go cooler. Employee wrapped apples Corrected On-Site
Basic - Single-service articles improperly stored. To go cups on floor in dry storage Corrected On-Site
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in box over cut tomatoes in walk in Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and counter Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood at front counter
Routine - Food
Inspection Completed - No Further Action
Basic - Food stored in a location that is exposed to splash/dust. Bacon next to hand wash sink. Chef moved Corrected On-Site
Basic - Ice buildup in walk-in freezer.
Basic - Towels used as a food-contact surface. In make table lining cut lettuce and tuna. Educated and chef removed. Corrected On-Site
Insurance inspector boiler report not posted in boiler room. For reporting purposes only.
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. Breakfast potatoes found at 112° for 1 hour. Advised reheat. Rechecked and now reading 145°** Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Panini press soiled in grease
Intermediate - Handwash sink not accessible for employee use at all times. Plates in hand wash sink at front counter. Corrected On-Site
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed and prepped mixed vegetables in walk in cooler Corrected On-Site
Basic - Water draining onto floor surface. Dipper well is in disrepair and unable to to turn off
Complaint Full
Call Back - Complied
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2024-04-08: Time Extended
Complaint Full
Emergency order recommended
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over prepped cut onions Corrected On-Site
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 droppings found in front cafe on counter top under alto sham 3 under cabinet of steam table Admin Complaint
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher Corrected On-Site
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and snapper in ROP package that states to remove. GM threw away the tuna as it was no longer frozen Corrected On-Site
Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
Basic - Standing water in bottom of reach-in-cooler.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in Corrected On-Site
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. Emailed form to manager Corrected On-Site
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in grill drawers. Slits were added Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
Basic - Employee eating while preparing food. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer gasket in cafe
Basic - Standing water in bottom of reach-in-cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats found at 71°. Placed into service 1.5 hours. Cook moved to refrigerator. Will discuss using Time with chef Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked breakfast sausage (104F - Hot Holding); cooked potatoes (102F - Hot Holding). Chef reheated potatoes at 169°, sausage 181° Corrected On-Site
Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coat on dry storage rack Corrected On-Site
Basic - Floor soiled/has accumulation of debris. Inside walk-in freezer
Basic - Food stored on floor. Bag in box soda Corrected On-Site
Basic - In-use knife/knives stored in cracks between pieces of equipment. Front counter Corrected On-Site
Basic - Single-service articles improperly stored. Takeout containers on floor. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with unwashed produce. Raw pineapple stored over salad. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter and sour cream
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. Corrected On-Site
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples Corrected On-Site
Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
Basic - Equipment in poor repair. Reach in cooler drawers. 2. Gaskets torn on victory cooler
Basic - Floor area(s) covered with standing water. Corrected On-Site
Basic - Ice scoop handle in contact with ice. 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. Diced chicken 45°-53°. Operator stated line just stocked. Advised rapid chill. Rechecked now at 42° Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled, both mixers 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. Baked ham cooked Sunday, today is Tuesday. Corrected On-Site
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples
Basic - Dead roaches on premises. 2 dead roaches observed in kitchen supply storage room. Cleaned Corrected On-Site
Basic - Floor soiled/has accumulation of debris. Walk-in freezer Corrected On-Site
Basic - Ice scoop handle in contact with ice. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Next to dishwasher Corrected On-Site
Basic - Single-service articles improperly stored. Paper bags and lids stored on floor Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Maximum temperature on gauge is 171f. Strip did not turn black. Manager has employee set up 3 compartment sink with sanitizer. Corrective Action Taken
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish on speed rack in walk in cooler. Moved to properly store. Corrected On-Site
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At 3 hose bibs with hoses attached.
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags. Manager dated with correct dates. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris and residue. Slicer blade and guard assembly. Cutting board at cafe. Cleaned and sanitized. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels provided. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed. Posted during inspection. Corrected On-Site
Basic - Floor soiled/has accumulation of debris. Floors in dish and storage areas soiled.
Basic - Interior of microwave has accumulation of grease/food debris. Cleaned and sanitized. Repeat Violation
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall roll in reach-in coolers. Cleaned and sanitized. Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
Intermediate - Manager or person in charge lacking proof of food manager certification. Unable to find culinary directors certificate and no one on site with proof available. No proof for Tim BEARROR-culinary director, or others who possibly are certified.
Basic - Buildup of food debris/soil residue on equipment door handles. Soap dispensers moderately soiled.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Equipment in poor repair. Gaskets throughout cafe area.
Basic - Floor area(s) covered with standing water.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters moderately soiled. Knife holder heavily soiled, spray hose at 3 bin sink heavily soiled.
Basic - Old labels stuck to food containers after cleaning.