2231 WESTERN WAY UNIT B BLDG 12, Bay Lake, FL 34787
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
Basic - Dish machine is in poor repair.Operator is waiting on a part for the dish machine.Operator stated that he is not using the dish machine .
Basic - Floor tiles are in disrepair.Television area.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled at the prep station area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink area.
Basic - Lights not functioning under the hood suppression system.
Routine - Food
Call Back - Complied
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. 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. Warning
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Kitchen sink and restrooms. Warning
Basic - Chili storage container is in poor condition. Warning
Basic - Cutting board has cut marks and is no longer cleanable.Small cutting boards. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system have a residue build up. Gaskets are soiled by the walk in freezer. Wipe down all equipment throughout the establishment. Top of dishmachine is soiled. Warning
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of back door. Warning
Basic - Working containers of food removed from original container not identified by common name.Salt is not labeled. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese,47 f held less than four hours.Operator added water to ice mixture. Provided operator with a copy of time as a public health control.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Interior of sprayer hose is soiled .Residue buildup up surrounding drink nozzles in dining room.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Repeat Violation
Basic - In-use spatula stored in cracks between pieces of equipment. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters at ice machine and soda station area.
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Kitchen,76 f,dining room,73 f.
Basic - Clean dishes stored in dirty container by prep area.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets are soiled. Residue build up by the three comp sink area. Residue build up in handwash sink at dining room.
Basic - Sanitizer bucket stored next to condiments by drink station area in the dining room.
Basic - Unwashed lettuce stored over cheese in walk in cooler.
Food-Licensing Inspection
Inspection Completed - No Further Action
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of door in dry storage area.
Basic - Spaces in ceiling throughout the establishment.