12789 WATERFORD LAKES PKWY STE 13, Alafaya, FL 32828
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. Blender inside hand sink at bar. Removed Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable.make table and green board. Repeat Violation
Basic - Equipment and utensils not properly air-dried - wet Cups on server station , removed and washed. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Rusted throughout kitchen. Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable. Make table .
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer the small one under the hot hold station.
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . Repeat Violation
Basic - Stored food not covered. Beef steak stored at the reach-in freezer not covered. Repeat Violation
Complaint Full
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless pan stored at the employee hand sink the one at the corner . Operator removed it . Corrected On-Site
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Rusted at the kitchen area .
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of the grill build up grease.
Basic - Standing water in floor drain/floor drain draining very slowly. Bottom of make table . Operator dry it out. Corrected On-Site Repeat Violation
Basic - Uncovered food stored near sink exposed to splash. Shrimp stored at the reach-in freezer no covered . Operator covered it . Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Second checked 50 ppm operator change the chlorine bucket . Corrected On-Site
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream spoon at standing water 74f.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored on top of cooked pork at the reach-in freezer. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51fF-cold holding)operator stated that they working on the roof they switched off for 30 minutes and the other item all was in temperature only this raw beef . They switched back one . Corrective Action Taken
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Mexican cheese (55F - Cold Holding) had the date 9-27 -24 operator stated that they put a wrong label on .
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate at the dish area . Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table .
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table the one before the office door.
Basic - Stored food not covered. All the food at the reach-in freezer the small one facing the office door . Corrected On-Site
Complaint Full
Call Back - Complied
Complaint Full
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects under three compartment sink. 3 small flying insects flying around garbage can in dish area 1 small flying insect located at dinning area. Total= 9 live small flying inscets - From follow-up inspection 2024-02-26: 3 small flying insects under the dish area Time Extended** Time Extended - From follow-up inspection 2024-02-28: 1 small flying insect on make table 2 small flying insects around dish washer 7 small flying insects under three co partment sink Admin Complaint
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler at kitchen entrance . - From follow-up inspection 2024-02-26: Time Extended - From follow-up inspection 2024-02-28: Time Extended
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind dish area. - From follow-up inspection 2024-02-26: Time Extended - From follow-up inspection 2024-02-28: Time Extended
Complaint Full
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects under three compartment sink. 3 small flying insects flying around garbage can in dish area 1 small flying insect located at dinning area. Total= 9 live small flying inscets - From follow-up inspection 2024-02-26: 3 small flying insects under the dish area Time Extended** Time Extended
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located in cook line blocked by big pot. Corrected On-Site - From follow-up inspection 2024-02-26: Time Extended
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-02-26: Time Extended
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-02-26: Time Extended
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler at kitchen entrance . - From follow-up inspection 2024-02-26: Time Extended
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind dish area. - From follow-up inspection 2024-02-26: Time Extended
Complaint Full
Warning Issued
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Dish machine located at bar with 0 ppm.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects under three compartment sink. 3 small flying insects flying around garbage can in dish area 1 small flying insect located at dinning area. Total= 9 live small flying inscets
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager if customers request the tilapia ceviche raw they will serve it in lemon juice instead of flash cooking. Corrected On-Site
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken tenders stored over ice cream in small reach in freezer. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Omahak steak stored over cut cucumbers, tomatoes, lettuce . Corrected On-Site
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee touched raw chicken tenders , then walk alway from kitchen . No hand wash and glove changed. Coached employee on hand washing Corrective Action Taken
Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located in cook line blocked by big pot. Corrected On-Site
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Expired text strips.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink by dish area. Corrected On-Site
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on beer cooler have dust.
Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler at kitchen entrance .
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind dish area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Lobster over cooked octopus in walk in cooler Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans In warmer 1hr.119-129F per operator . Advised operator to reheat to 165F and hot hold at 135F. Corrective Action Taken
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. Provided operator with form. All employees on staff signed at time of inspection Corrected On-Site
Basic - Employee eating in a food preparation or other restricted area. Employee drink over steam table and cooler 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. chicken (122F - Hot Holding ), manager took to reheat Corrective Action Taken Repeat Violation
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 forms
Intermediate - Handwash sink not accessible for employee use at all times. Large pot. Staff moved the pot. In the kitchen. Corrected On-Site Repeat Violation
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At bar
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. Provided forms
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.104F . Establishment using as high temperature sanitation. Manufacturers Label states chlorine 50ppm.
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ; pork (45F - Cold Holding); black beans (45F - Cold Holding)
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; pork (45F - Cold Holding); black beans (45F - Cold Holding) from yesterday
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle. Manager removed and cleaned. Corrected On-Site Repeat Violation
Intermediate - Handwash sink not accessible for employee use at all times. Scoop in sink manger took it out. Corrected On-Site
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Manager removed. Corrected On-Site
Basic - Single-service articles not protected from contamination. Stirs at the bar. Manager put on back wall. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ 10ppm
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./ cook took towel from bucket, rung it out dropped on floor and began working. Manager educated staff. Corrective Action Taken
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale./ tres leches
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale./ manager stated tres letche s cake was from yesterday at 7pm which exceeded the 6hr time as a public health control.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ cheese (85F - Hot Holding). Manager put on the stove to bring temperature up. Corrective Action Taken
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.. installed improperly
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ soda nozzle at bar. Manager removed to clean. Corrective Action Taken
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./ flan from 2 days ago. . Manager added date mark
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ reach in cooler snapper over plantains. Manger moved. Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ tres leeches from yesterday (51°F - Cold Holding). Manager stated cake was on time control.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ watermelon placed from 2 hours ago at 12:00 (52°F - Cold Holding). Manager placed on ice to cool. Corrective Action Taken
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale./ tres leeches from yesterday (51°F - Cold Holding); Manager stated cake was on 6 hour time plan. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ bar guns on soda fountain. manager soaked guns. Corrective Action Taken
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./ vegetables over prepped tomatoes in walk-in. Manager moved Corrected On-Site