2015 AEGEAN WAY, DAVENPORT, FL 33896
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 - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In employee only restroom, sink only temping at 75F.
Basic - Equipment in poor repair. Gaskets on left side reach in freezer tearing, and flip top unit door on far left side tearing as well.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies of 3 Safe Staff cards and 1 Hospitality Resource Supply card Warning - From follow-up inspection 2025-10-29: Time Extended
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least 8 employees with unapproved food handler's certifications (food service prep). Informed manager of unapproved certifications, and will send manager list of approved programs. Warning - From follow-up inspection 2025-10-29: Time Extended
Basic - - From initial inspection : Basic - Standing water in floor drain across from 3 compartment sink. Warning - From follow-up inspection 2025-10-29: Time Extended
Routine - Food
Warning Issued
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shelled eggs and then handled spatulas and clean plates with out washing hands. Manager educated employee, and had them change gloves and wash hands. Corrective Action Taken Warning
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One shelled egg partially cracked in flip top unit. Manager voluntarily disposed of the egg. Corrective Action Taken Warning
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 21, one lb containers, of washed and cut strawberries put back into original containers in walk in cooler. Warning
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. French toast batter on cook line. Manager time marked Corrected On-Site Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: cooked pork sausage (115F - Hot Holding) Instructed operator to reheat to 165f. Product sold before re-temp could occur. Corrected On-Site Warning
High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottles being stored next to to go bags. Manager moved sanitizer to different shelf. Corrected On-Site Warning
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. 2 gallons of opened milk in server reach in fridge not dated. Warning
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook using handwashing sink to fill pot to place on cook line. Manager educated employee to use back sink. Corrective Action Taken Warning
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees have no reporting agreement and only have unapproved food handler training. Also several new hires within 60 days of hire without food handler training. Warning
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies of 3 Safe Staff cards and 1 Hospitality Resource Supply card Warning
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least 8 employees with unapproved food handler's certifications (food service prep). Informed manager of unapproved certifications, and will send manager list of approved programs. Warning
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathroom had sink only reaching 78F. Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink being stored on hand sink paper towel holder, next to cold table. Manager removed. Corrected On-Site Warning
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed a wet cambro in clean ware washing area. Warning
Basic - Equipment in poor repair. Observed loose gasket in back ice machine. Gasket hanging down almost touching ice. Warning
Basic - Floors not maintained smooth and durable. Missing grout in dish area under dishwasher, causing standing water. Warning
Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed 21, 1lb containers, of washed and cut strawberries put back into original containers in walk in cooler. Stop sale issued. Warning
Basic - Garbage on the ground and around shared dumpster. Warning
Basic - Open dumpster lid. Observed shared dumpster lid open. Warning
Basic - Standing water in floor drain across from 3 compartment sink. Warning
Routine - Food
Inspection Completed - No Further Action
Basic - Old labels stuck to food containers after cleaning. Employee removed clean dishes with old labels from shelf in ware washing area. Corrected On-Site
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
Routine - Food
Inspection Completed - No Further Action
Basic - Bowl or other container with no handle used to dispense food. Operator removed Cups from salt an pepper bulk containers. Corrected On-Site
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Operator removed sanitizer bucket from floor on cook line and server line. Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between reach in cooler on cook line operator removed knife. Corrected On-Site Repeat Violation
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Buckets stored on floor in prep area and on cook line. Operator removed buckets from floor. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched a orange garnish with her bare hands. The manager removed the orange garnish Fromm off the plate. Corrective Action Taken
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers. The manager removed the knife to be washed, rinsed and sanitized. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee washed hands with cold water. Employee in the front service area.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sausage links on the expo line. The manager was able to determine the time and marked the time. Corrected On-Site
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 the manager with a kit. Corrected On-Site
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee on the expo line. The employee discarded the gum. Corrective Action Taken
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Gold peak tea and a water bottle on the ledge on the reach in cooler across from the flat grill. The manager discarded the beverages. Corrected On-Site
Basic - Food stored on floor. A case of orange juice in the walk in cooler. A case of bread in the walk in cooler. The products was removed from off the floor. Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on a cutting board on the reach in cooler next to the hand washing sink across from the flat top grill. The manager removed the wet wiping cloth. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Employee drinking while preparing food. Employee drinking while cutting. Employee discarded the beverage. Corrected On-Site
Food-Licensing Inspection
Inspection Completed - No Further Action
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic - No Heimlich maneuver/choking sign posted. I provided the operator with a choking poster. Corrected On-Site