10100 DREAM TREE BLVD, Bay Lake, FL 32836
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 - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container stored inside walk in cooler.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two vents inside walk in cooler has dust accumulation on the surface
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris left on the surface
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown discoloration on the ceiling tiles from the wood burning grill.
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice on the condenser inside reach in cooler, Chef notify engineering. Corrective Action Taken
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut avocado prior to washing. Corrective Action Taken
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the hand wash sink located on the cook line.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of oyster butter 56°f stored inside walk in cooler less than 4 hours recommend to quick chill product. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has discoloration on the surface recommend Chef to replace or resurface .
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown ceiling tiles throughout the kitchen on the cook line, due to smoke from wood burning grill.
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water pitchers stacked wet on storage shelves.
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler in cold pantry.
Routine - Food
Call Back - Complied
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. ROP raw and ready to eat over 48 hours Warning - From follow-up inspection 2024-05-09: Spoke to Kyle in (OPQ )Office Program Quality stated received HACCP plan to be approved by the Division of Hotels and Restaurants, has not completed reviewing HACCP plan. Vacuum sealing ready to eat meat sauce Per Kyle operator given time extension will check on next unannounced inspection for Approval for HACCP plan. Time Extended
Routine - Food
Warning Issued
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and white fish
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked mushrooms labeled 3/3 to 3/11 Corrected On-Site
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cilantro cream 2/25; goat cheese 2/22
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 44F under counter cooler
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. ROP raw and ready to eat over 48 hours Warning
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site
Basic - Water leaking from pipe and/or faucet/handle. Cookline handsink
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty reach in cooler in the shelves inside reach in cooler behind bar. - From follow-up inspection 2023-09-05: Checked rusty shelves in the reach in cooler per Stewarding Manager will replaced by next routine inspection. Time Extended
Routine - Food
Warning Issued
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. Checked dishmachine three times final rinse not working properly not reaching 160°f wash cycle 149°f Stewarding notify engineering to check dishmachine. Recommend to use 3 compartment sink wash, rinse sanitizer all equipment. Engineering notify at time of inspection Corrective Action Taken Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature raw salmon 44°f,fstored inside reach in cooler less than 4 hours on the cook line, recommend to quick chill seafood. Checked temperature of Gouda 46°f, collard greens 52°ff stored inside walk in cooler recommend to immediately chill product. Corrective Action Taken Repeat Violation Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and blue cutting boards has stains left on the surface used on the main cook line. Repeat Violation
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container on the ends of beans and collard greens stored inside walk in cooler. Repeat Violation
Intermediate - No probe thermometer provided to measure temperature of food products. Chef has no thermometer to check temperature of foods recommend to check temperature daily. Chef found thermometer at time of inspection. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the soda nozzle around the body of the machine has mold like growth in the server area.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch on the cook line while sauté food.
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty reach in cooler in the shelves inside reach in cooler behind bar.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown and white cutting boards has green stains on the surface located on the cook line. Repeat Violation - From follow-up inspection 2023-05-16: Checked brown and white cutting boards have not been replaced or resurface. Per Chef Engineering will resurface the cutting boards this month, will check on the next. routine inspection. Time Extended Corrective Action Taken
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature grilled vegetables 46°f, black beans 52°f, cut tomatoes 50°f, quinoa 46°f stored on the top panel reach in cooler, less than 4 hours recommend to quick chill in walk in freezer product . rechecked temperatures1:39pm between 38°f-40°f Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown and white cutting boards has green stains on the surface located on the cook line. Repeat Violation
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers on the ends has tortilla chips inside.(server area) Stewarding notify employee to change container. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has brown stains on the surface located on the cook line.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Checked no thermometer provided for reach in freezer
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/wait station.
Basic - Bathroom door left open other than during cleaning or maintenance./employee's bathroom.
Basic - Bowl or other container with no handle used to dispense food./bowl to scoop macaroni/ Corrected On-Site
Basic - Food stored on floor./oil carton under hand sink/ Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and beige cutting boards has white and black stains on the surface (salad station) Can opener blade has dried food debris on the blade Repeat Violation
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dump inside hand wash sink located behind the bar.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing drinks in the bar area.