1130 RIDGEWOOD AVE, Holly Hill, FL 32117
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Basic - Cove molding at floor/wall juncture broken in storage area.
Basic - Interior of microwave has accumulation of food debris.
Routine - Food
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meats (sliced ham and sliced turkey) at 50°f in reach in cooler.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meats (sliced ham and sliced turkey) at 50°f in reach in cooler.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, side by side refrigerator.
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Deli meats in reach in cooler.
Basic - Faucet at hand sink in disrepair. Difficult to turn on/off water.
Routine - Food
Inspection Completed - No Further Action
High Priority - Hose attached to faucet at mop sink eliminating required air gap.
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Turkey and ham in reach in cooler.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
Basic - Carbon dioxide tanks not adequately secured.
Basic - Ceiling vent at cookline soiled with accumulated dust, or mold-like substance.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Floor soiled/has accumulation of debris in kitchen under shelving.
Basic - In-use ice scoop stored on top of ice machine between uses.
Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers.
Basic - No conspicuously located ambient air temperature thermometer in holding unit, white refrigerator. Corrected On-Site
Basic - Nonfood-contact surface soiled with food debris: hand wash sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bins of raw chicken wings stored over pickle buckets in walk in cooler.
High Priority - Spray hose at sink lower than flood rim of sink.
High Priority - Vacuum breaker missing at mop sink faucet.
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. Ham and turkey in refrigerator.
Basic - Floor soiled/has accumulation of grease/debris under cooking equipment.
Basic - Standing water in bottom of reach-in-cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in walk in cooler. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers in walk in cooler at 44°f.
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen turkey deli meat in refrigerator. Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site