8249 NW 17 PLACE, OCALA, FL 34482
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 - No paper towels or mechanical hand drying device provided at handwash sink. Guest restroom on side of building.
Basic - No handwashing sign provided at a hand sink used by food employees. Guest restroom on side of building.
Basic - Old labels stuck to food containers after cleaning. Container on shelf next to kitchen ice machine. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza being held behind front counter. Manager stated pizza placed out at 11:00 am. Manager had employee place proper time marking on pizza. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers stained.
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored in dish area.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine.
Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta in reach in cooler on cookline at 47F. Pasta had been in the walk-in-cooler overnight and in the reach in cooler for 90 minutes. Chef voluntarily discarded pasta. Corrective Action Taken
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( pasta ). Chef removed bowl. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter wheels stored in standing water at 70F. Chef discarded water and had equipment washed Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees.missing handwash sink sign at front counter. Manager placed sign at handwash sink. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labeled with name of contents. Manager placed label on container Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard. Employee put on beard guard Corrected On-Site Repeat Violation
Basic - Working containers of food removed from original container not identified by common name. Container of chimichanga sauce in walk-in-freezer not labeled. Chef placed label on container. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance. Warning - From follow-up inspection 2023-12-07: Conducted site visit and the manager that was handling the HAACP application left the organization and passes it along to a new manager. Inspector provided contact information in DBPR to begin process Time Extended
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance. Warning - From follow-up inspection 2023-12-07: Conducted site visit and the manager that was handling the HAACP application left the organization and passes it along to a new manager. Inspector provided contact information in DBPR to begin process Time Extended
Routine - Food
Warning Issued
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance. Warning
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance. Warning
Intermediate - Nonservice animals in the food establishment or on premises. Observed customer bring in two small non-service dogs in a carriage into establishment
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed container in walk-in-cooler with multiple packets of cooked chicken and another container with multiple packs of marinara sauce in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance. Warning
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's outside bathroom in the handicap stall, as well as in the employee unisex restroom near the kitchen Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored above water bottles used for customers. Manager placed backpack on bottom shelf.
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector. Manager contacted engineering to have the vacuum breaker installed Corrective Action Taken
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom handicap stall. Manager called environmental to have the receptacle installed. Corrective Action Taken Repeat Violation
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed romaine on the front line, 47F. This has been there over 2 hours, from the walk-in cooler. This was placed back in the walk-in cooler and another batch was brought out. The temperature dropped to 43F in 9 minutes. Corrective Action Taken
High Priority - Toxic substance/chemical improperly stored. Observed coffee machine cleaning tabs stored on the shelf over bulk coffee in the dining area cabinet under the Starbucks machine. The tablets were removed from the cabinet. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Observed a soufflé cup used to scoop croutons. The cup was discarded. Corrected On-Site
Basic - Covered waste receptacle not provided in women's bathroom. Observed in the employee unisex bathroom, no covered receptacle.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the levers for soda water and water on the soda machine have buildup.
Routine - Food
Inspection Completed - No Further Action
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed spatula and pizza cutting wheels stored in soiled containers by the 3 compartment sink.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area behind the dispenser has an accumulation of dried splash up.
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dry dishes on the clean dish rack.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. Metal container in sink near prep area and back door. Employee removed during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on dish shelf in dishwasher area. Employee removed from shelf to be cleaned again. Corrective Action Taken