2700 W SR 434, Altamonte Springs, FL 32779
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 - 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.
Complaint Partial
Inspection Completed - No Further Action
Basic - Employee with ineffective hair restraint while engaging in food preparation. Corrected On-Site
Routine - Food
Call Back - Complied
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. - Dishwasher (Chlorine 0ppm) 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 and the time removed from temperature control cannot be determined. - carne asada at cookline. Manager printed a label and adjusted the time accordingly. Corrected On-Site
Basic - Accumulation of debris inside warewashing machine. - back wall of interior covered with rust
Complaint Full
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shredded cheese prepared at 8:48 (45 - Cold Holding) Manager setup ice baths for expedited cooling Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (126f-133f - Hot Holding). Manager found unit set to 126f. Manager turned up to 160. Employee put chicken on grill for reheat Corrective Action Taken
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers dusty. 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. - cooked chicken held overnight (50f-52f - Cooling). Observed in walk in cooler. See stop sale
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. For medium green cutting boards at dry dish storage by dish wash area
Routine - Food
Inspection Completed - No Further Action
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the grill and rice cooker is soiled
Routine - Food
Inspection Completed - No Further Action
Basic - Single-service articles not stored inverted or protected from contamination. Forks in the drive Thur stored randomly in a hotel pan
Portable fire extinguisher missing from its designated location. For reporting purposes only. On the line the fire extinguisher is missing from the bracket
Food-Licensing Inspection
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak 55° cold hold line cooler under counter
Basic - Hole in or other damage to wall. Cornermissing at the reach in
Basic - Outer openings not protected with self-closing doors. Back door