153 SUGAR BELLE DR STE D, 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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small white cutting board is stained.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of crepe maker has a residue build up. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of substance in the interior of the ice machine.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of crepe maker has a residue build up. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cookies in upright cooler. Corrected On-Site Repeat Violation
High Priority - Toxic substance/chemical improperly stored. Delimer,bleach stored over the sanitizer in the three comp sink Repeat Violation
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is using one glove. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on coffee nozzle.
Intermediate - Handwash sink used for purposes other than handwashing.Employee dumped water in handwashing sink. 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.Kelly.
Intermediate - Torn packages/bags of food exposing the contents to contamination. Sugar and flour under prep table. Repeat Violation
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Corrected On-Site Repeat Violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Crepe stick.Operator placed in dipper well. Corrected On-Site Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up outside crepe maker. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored next to toffee in reach in cooler. Corrected On-Site Repeat Violation
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Butter,72 f held at room temperature for more than four hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Clarified butter,72 f,held at room temperature for more than four hours.Stop Sale. Repeat Violation
High Priority - Toxic substance/chemical improperly stored.Cal blue stored next to sugar. Toilet cleaner stored above three comp sink. Corrected On-Site
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine,over 200 ppm.Afterwards,100 ppm Corrected On-Site
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 reach in cooler.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Coffee containers are stained.
Intermediate - Torn packages/bags of food exposing the contents to contamination. Sugar under prep table.
Basic - Accumulation of residue on the inside of the dishmachine.
Basic - Cutting board has cut marks and is no longer cleanable. Front line area. Repeat Violation
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. Corrected On-Site
Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build around crepe maker.
Basic - Sanitizer bucket stored on top of prep table.
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Front line area. - From follow-up inspection 2024-04-10: 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. Warning
High Priority - Operating with an expired Division of Hotels and Restaurants license.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to whipping cream in upright cooler. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese cake,46 f,red velvet cake,47 f held less than four hours transferred to walk in freezer for a quick chill.Afterwards,red velvet cake,40 f,cheesecake,37 f. Corrected On-Site
High Priority - Toxic substance/chemical improperly stored.Soap stored over sanitizing solution at three comp sink area. Cafiza stored on top of prep table at coffee station area.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
Intermediate - No probe thermometer provided to measure temperature of food products.
Basic - Cutting board has cut marks and is no longer cleanable. Front line area.
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Spoons at front line area.
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Cheese cake reach 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.