225 SHORECREST DR, Altamonte Springs, FL 32701
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Inspection Completed - No Further Action
High Priority - Live, small flying insects found 3 small flying insects at dish area
Basic - Floor soiled/has accumulation of debris. Floors soiled under dishwasher
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Current reports expired 2/17/26
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. -mashed potatoes cooling overnight in pan with lid I n walk-in cooler 47-48. Per operator, product not re-served. -cream of chicken soup cooling overnight in pan with lid in walk-in cooler 50.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -soup, mashed potatoes
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. -operator thermometer max temp 151.8. Inspector heat strip did not turn black. Operator drained machine, ran 3rd time strip turned black. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -portion bag of raw shrimp on shelf above sauce in cook line cooler. Product rearranged. 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. -Cole slaw prepared 10/1. Operator discarded.
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach in sticky trap under bag in a box rack. Operator discarded. Corrected On-Site
Basic - Ceiling tile missing. -above dry storage shelves. Repair of water leak.
Basic - Cutting board has cut marks and is no longer cleanable. -hot side.
Basic - Dead roaches on premises. -4 dead roaches behind bench freezer in breakfast area. Operator removed. Corrected On-Site
Basic - Floor soiled/has accumulation of debris. -under equipment, bag in a box rack in breakfast area.
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor under hand wash sink at end of cook line. Operator removed, will wash, rinse and sanitize area. Corrective Action Taken Warning - From follow-up inspection 2025-05-06: 2 live roaches on floor of cook line. Operator removed. Will wash, rinse and sanitize floors. Time Extended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single serve cream cheese (53F - Cold Holding); single serve butter (53F - Cold Holding)on buffet approx 3 hours. Operator placed product in reach-in freezer for temperature recovery. Recommend placing product on time plan or keeping ice in product. Warning - From follow-up inspection 2025-05-06: Outside of breakfast buffet hours. Time Extended
Routine - Food
Warning Issued
High Priority - Displayed food, food prep area, not properly protected from contamination. -food prep being conducted on table under pipes with exposed insulation and mold-like substance. Operator relocated prep. Corrective Action Taken Warning
High Priority - Live, small flying insects found. -2 small flying insects behind bar in dining room. Warning
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor under hand wash sink at end of cook line. Operator removed, will wash, rinse and sanitize area. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single serve cream cheese (53F - Cold Holding); single serve butter (53F - Cold Holding)on buffet approx 3 hours. Operator placed product in reach-in freezer for temperature recovery. Recommend placing product on time plan or keeping ice in product. Warning
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -seared tuna in 2 items on new restaurant menu, do not indicate that product is served undercooked. Warning
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -total lack of water at hand wash sink at end of cook line closest to dish room. Warning
Basic - Dead roaches on premises. -4 dead roaches in sticky trap in manager office. -1 dead roaches in unused ice cream freezer. -1 dead roach in unused glassware by dish room. All discarded. Corrected On-Site Warning
Basic - Drain cover(s) missing. -in dish room. Corrected On-Site Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack above bag of sugar in dry storage area. Operator relocated backpack. Corrected On-Site Warning
Basic - Floor soiled/has accumulation of debris. -under dish machine, under cook line equipment. Warning
Basic - Waste line clogged causing standing water at soda gun holster. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -1/6 pan of veggie mix containing cut tomato on top of 1/3 pan of whole leaf spinach in breakfast prep cooler. Product 47° less than 4 hours. Operator placed product in lower cooler for temperature recovery. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. -small pitcher in hand wash sink in breakfast area. -employee filled pitcher of water in hand wash sink in breakfast area. Corrected On-Site
Basic - Ceiling tile missing. -ceiling tiles missing over freezer. Maintenance fixing leaks, will replace ceiling tiles.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna and mahi. Corrected On-Site
Basic - Food stored on floor. -2 buckets of batter on floor in walk in cooler. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna pulled from freezer last night. 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. -mashed potatoes 51°f cooling from previous day in reach-in cooler at end of cook line. Product discarded. Operator will ensure product is discarded at end of day. Corrective Action Taken
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -mashed potatoes cooling from prior day 51°f in center. Product discarded. Corrective Action Taken
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink nearest to breakfast buffet. Corrected On-Site
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -no consumer advisory posted at breakfast area, eggs may be served undercooked. Emailed consumer advisory to operator, posted. Corrected On-Site
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -glassware stored under soap dispenser at bar.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom of keg cooler at comp bar has soil and standing water.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The facility has remodeled the breakfast buffet area. Warning - From follow-up inspection 2023-06-12: Plan review confirmed that plans and application for remodel was received 5/26/23. Location of all equipment and any provisos will be verified on next unannounced inspection. Time Extended
Routine - Food
Warning Issued
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Eggs over buttermilk in walk in cooler. Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter 70°, sour cream 70° and house made dressing overnight per operator. Whipped butter 50° and cream cheese 50° less than 4 hours per operator. Butter and cream moved to effective refrigeration for cooling.
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 form to operator. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris. Slicer, dicer and interior of oven on cookline.
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The facility has remodeled the breakfast buffet area. Warning
Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer not functional.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. French onion soup made two days ago per chef.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's employee restroom.
Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Buffet area.
Basic - Ceiling tile missing. Over warewashing area.
Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Lipstick and lip gloss servers area.
Basic - Covered waste receptacle not provided in women's bathroom used by employees.
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen doors.
Basic - Light shield for lights in food preparation, food storage area. Dry storage.
Basic - No handwashing sign provided at a hand sink used by food employees. Right side of cook line and men's employee restroom.
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Breakfast buffet.
Basic - Single-service articles improperly stored. Napkins in outside storage area. Corrected On-Site
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over soup in walk in cooler. Corrected On-Site
Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single use butter (59F - Cold Holding) less than 4 hours. Per operator, possible insufficient ice bath for breakfast buffet. -veggie mix with cut tomato (52F - Cold Holding) in breakfast make table double panned. Operator will keep all TCS products in single pans.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -Bruce and Chef Michael expired.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -container of house made blue cheese dressing date marked 9/17. Lid from previous batch not changed. Operator will change to correct prep date.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Floor soiled/has accumulation of debris. -bar and storage room floors in restaurant soiled.
Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop in room behind bar in pan with lime build up. Ceiling not smooth and easily cleanable above machine and scoop storage.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -some light covers missing in dry storage area.
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile out of place over three bay sink. And in front of walk in cooler.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Mold like substance over dish area.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels breakfast area
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut fruit in cooler not dated in breakfast area Numerous Items walk in coolers and cooler ps throughout the facility - no Items dated Repeat Violation
Basic - Cove molding at floor/wall juncture broken/missing behind cooking equipment in prep area Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable to boards on cooks line
Basic - Floor soiled/has accumulation of debris under cooking equipment
Basic - Food stored on floor. Cases of water and cooking oil on floor in dry storage Repeat Violation
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven in prep area soiled Repeat Violation
Basic - Standing water in bottom of reach-in-cooler across from cooking equipment
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 4 boiler certificates provided; all expired 3 expired 1/22/22 1 expired 6/24/21