190 WILLIAMSON BLVD, Ormond Beach, FL 321745991
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 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -burgers at 44°f in reach in cooler drawer.
Basic - Carbon dioxide tank not adequately secured.
Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. -bag of fries in handwash sink. Corrected On-Site
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.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 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. -raw chicken at 46°f in cooler drawer. In cooler less than 1 hour. Operator added ice bags.
Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense shrimp. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Food stored on floor. -case of milk on floor in walk in cooler.
Basic - No Heimlich maneuver/choking sign posted.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs at 44°f in reach in cooler drawer.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -operator placed new thermometer in unit. Corrected On-Site
Basic - Floor soiled/has accumulation of debris at cookline.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of food debris under bun toaster.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -accumulation of old food debris in cooler drawer gaskets.
Basic - Standing water in bottom of reach-in-cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - 3 Live, small flying insects in bar area.
Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense shrimp. Corrected On-Site
Basic - Equipment in poor repair. -gasket at reach in cooler drawer in disrepair.
Basic - Interior of oven has accumulation of black substance/grease/food debris. -CTX oven.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris under: flat grill, bun toaster, microwave. -food debris on black rolling cart.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Basic - Standing water in bottom of reach-in-cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 500 ppm quat. Corrected On-Site
Basic - Carbon dioxide tank not adequately secured. - dry storage area Corrected On-Site
Basic - In-use knife/knives stored in cracks between pieces of equipment. - soup spoons stored food contact surface side up Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - backside of flat grill - conveyor oven - electrical socket box over steam well - cooler drawer gaskets - equipment door handles - microwaves
Routine - Food
Inspection Completed - No Further Action
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. Queso at 50°f and chicken between 46°f and 48°f in salad cooler. Items in cooler overnight.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso at 50°f and chicken between 46°f and 48°f in salad cooler. Items in cooler overnight.
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Mashed potatoes reheated to 149°f. Operator placed back in microwave and reheated to 165°f. Corrected On-Site
Basic - Buildup of food debris/soil residue on equipment door handles.
Basic - Ice buildup in reach-in freezer.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler soiled with debris. -excessive food debris below oven rolling rack. -food debris on shelf with microwave. -food debris on microwave wire.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues, wing cooler.
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at end outlet of splitter added to mop sink faucet. Warning - From follow-up inspection 2023-06-12: Time Extended
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Alfredo, 45-46 at 9:20 am, cooling overnight Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Alfredo - quesadillas Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese/chicken quesadillas, 71F, overnight in cooler Warning
High Priority - Toxic substance/chemical improperly stored. - cleansers stored on dishmachine Warning
High Priority - Vacuum breaker missing at end outlet of splitter added to mop sink faucet. Warning
Intermediate - Handwash sink not accessible for employee use at all times. - server area, handsink blocked by cart Warning
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. - bar handsink Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine - ice bin in server area Warning
Basic - Bowl or other container with no handle provided to dispense food. - Alfredo in walk in cooler Corrected On-Site Warning
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. - salmon Corrected On-Site Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottled water on chicken breading cooler Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on back prep table Warning
Basic - Floor soiled/has accumulation of debris. - below equipment Warning
Basic - Hood filters missing from automatic fire suppression/exhaust system. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - fan unit on prep cooler - door frame on side wall prep cooler, salad cooler, line cooler - hood filters - exterior of fryer cooler Warning
Basic - Old labels stuck to food containers after cleaning. Warning
Basic - Open dumpster lid. Warning
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - gatorade in server cooler, bottled water in fryer freezer Warning
Basic - Standing water in bottom of reach-in-cooler. - salad cooler - double door cooler near oven Warning
Basic - Water leaking from pipe and/or faucet/handle. - bottom of handsink near walk in cooler Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All tcs foods in walk in cooler between 44°f and 45°f. Warning
Intermediate - Food-contact surface soiled with food debris: toaster at cookline Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
Basic - Old labels stuck to food containers after cleaning. Warning
Basic - Reach-in cooler interior have accumulation of soil residues. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili 147°, operator reheated to 180° Corrective Action Taken
High Priority - Toxic substance/chemical improperly stored. Spray bottle on service bar counter.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting boards used on cooks line and prep areas.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the entire kitchen
Basic - Ice buildup in walk-in cooler and walk-in freezer.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cooks line microwave
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls in kitchen and prep areas Hood filters
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind and under dish machine.
Basic - Worn, torn and/or soiled floors/carpeting. All floors under all equipment in the entire kitchen area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Metal stem-type thermometer soiled.
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 - Ice buildup in top area of reach-in cooler.
Basic - Nonfood-contact surface soiled with food debris: lid of reach in cooler, oven belt, tortilla press.
Basic - Reach-in cooler interior has accumulation of soil residues.