9840 S INTERNATIONAL DR, Oak Ridge, FL 328198111
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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./salad station employee wearing a watch while preparing food.
Basic - Employee with no hair restraint while engaging in food preparation./one line cook. Corrected On-Site
Basic - Wiping cloth/towel used under cutting board./removed immediately/ Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over goat cheese/dessert station reach in cooler. Raw pork stored over cooked potatoes/everglades kitchen reach in cooler/ Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/wait station.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Ice buildup in reach-in freezer/dessert station reach in freezer.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./discarded/ Corrected On-Site
Basic - Stored food not covered./ice in service station ice bin.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw scallops stored over ready to eat food, walk in cooler/ Corrected On-Site
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./lobster bisque using cook chill method.
Basic - Equipment in poor repair./walk in cooler shelves rusted.
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed produce stored over ready to eat prepped food, walk in cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tomato salsa cold holding at 54F, less than 4 hours per chef/moved to reach in freezer immediately, rechecked 43F. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions holding at 112F for about 30 minutes per chef, reheated immediately to 202F/ Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw seafood reach in cooler/ Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware at hand sink.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at boiler station, sauté station, - fryer baskets - can opener
Intermediate - Handwash sink used for purposes other than handwashing. - employee filled water pitchers at server station. - server station hand sink used as dump sink.
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side up. Utensils rack. Corrected On-Site Repeat Violation
Basic - Worn, torn and/or soiled floors/carpeting. - floor under flat top grill.
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked onions 49F cold holding overnight/cook line reach in cooler. - From follow-up inspection 2023-10-31: 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./establishment conducted reduced oxygen raw steak on site with no HACCP plan on site. - From follow-up inspection 2023-10-31: Time Extended
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw fish reach in cooler with no ambient thermometer. - From follow-up inspection 2023-10-31: Time Extended
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up./wait station and Everglades dining room. - From follow-up inspection 2023-10-31: Time Extended
Routine - Food
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./chlorine 0ppm. Warning
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./pot pan dish machine. Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw ahi tuna stored over cream burlee/salad station/ Corrected On-Site
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground beef stored over raw intact beef/ Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked onions cold holding overnight at 49F/cook line reach in cooler.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked onions 49F cold holding overnight/cook line reach in cooler.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served undercooked/update menu immediately/ Corrected On-Site
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips for quiet bar.
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./establishment conducted reduced oxygen raw steak on site with no HACCP plan on site.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./beef bone no date marked in walk in cooler.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./salad station/ Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation./cook/ Corrected On-Site
Basic - Floor area(s) covered with standing water./salad station.
Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw fish reach in cooler with no ambient thermometer.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./quiet bar hand sink soiled with strawberry purée/ Corrected On-Site
Basic - Silverware/utensils stored upright with the food-contact surface up./wait station and Everglades dining room.
Basic - Standing water in floor drain/floor drain draining very slowly./dish room/ Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed two flying insects at bar area.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked potatoes hot holding at 115F, less than 2 hours/reheated to 199F/ Corrected On-Site
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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./reduced oxygen packaging steak in walk in cooler.
Basic - Carbon dioxide/helium tanks not adequately secured./front bar.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled. Reach in cooler for seafood and proteins gaskets soiled.
Routine - Food
Inspection Completed - No Further Action
Basic - In-use wet wiping cloth/towel used under kitchen white cutting board.
Basic - Wet wiping cloth not stored in sanitizing solution between uses./under kitchen prep table/ Corrected On-Site
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, rechecked 200ppm/ Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Lobster bisque,51 f that was cooling from last night.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Lobster bisque,51 f ,cooling from last night.
High Priority - Two live small flying insects in the bar area.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Lobster bisque is covered while cooling.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Ahi tuna. Corrected On-Site
Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
Basic - Ceiling is soiled with accumulated dust in the dishwashing area and outside bakery area.
Basic - Floor area(s) covered with standing water.Dishwashing area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Spray hose at dish sink lower than flood rim of sink.Dishmachine area.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Seared ahi tuna. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
Intermediate - No soap provided at handwash sink.Bar area.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Cutting board has cut marks and is no longer cleanable.Cooks line.