1130 S HWY 17-92, Longwood, FL 327505718
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
High Priority - Dish washer handled soiled dishes or utensils and then handled clean dishes without washing hands.
Basic - Covered waste receptacle not provided in employee bathroom.
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Routine - Food
Inspection Completed - No Further Action
High Priority - Dented/rusted cans present. See stop sale. Sun dried tomatoes damaged
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher moved from dishwasher to the 3 compartment sink and clean dishes without any hand washing
High Priority - Operating with an expired Division of Hotels and Restaurants license.
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed 2 different servers drop dirty and return to service
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No file found for the employee training cooks had cards available. Oper needs to have a record of this training available for inspection
Basic - Covered waste receptacle not provided in women's bathroom. In the employee restrooms no trash can present
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the salad make area ice cream scoops in water75°
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At the 3 compartment sink
Routine - Food
Inspection Completed - No Further Action
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. At the Bar 0 ppm
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. short rib (46°F - Cold Holding); from the previous night
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. short rib (46°F - Cold Holding);
Basic - Single-service articles improperly stored. White linen napkin stored on the chemical shelf belowcchemicals