3754 ROSCOMMON DR STE 102, ORMOND BEACH, FL 32174
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 - Container of medicine improperly stored. Corrected On-Site
Basic - Employee personal items (cigarettes) stored in or above a food preparation area. Corrected On-Site
Basic - Nonfood-contact surface soiled. -food debris on wire shelving in walk in cooler. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Buildup of food debris/soil residue on microwave door.
Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
Basic - Nonfood-contact surface soiled with food debris. -wire shelving in walk in cooler.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Basic - Reach-in cooler interior has accumulation of food debris behind lid. Corrected On-Site
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. Warning
Basic - Interior of microwave has accumulation food debris. Corrected On-Site Warning
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Corrected On-Site Warning
Routine - Food
Call Back - Complied
Routine - Food
Inspection Completed - No Further Action
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Nonfood-contact surface soiled with grease, food debris: -side of freezer at cookline.
Routine - Food
Inspection Completed - No Further Action
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium exceeds 400ppm.
Basic - Employee jacket hanging on bread rack.
Basic - Single-service articles improperly stored, case of takeout containers stored on floor in kitchen.
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.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Corrected On-Site
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
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. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed potatoes, gravy and hollandaise sauce in walk in cooler dated 10/23. Warning
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mashed potatoes, gravy and hollandaise sauce in walk in cooler dated 10/23. 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. Electronic timer not set. Warning
High Priority - Toxic substance/chemical improperly stored. Container of Steramine sanitizer tablets stored on prep table. Warning
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium exceeds 500ppm. Warning
Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
Intermediate - Spray bottle containing toxic substance not labeled. Warning
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.
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands.
High Priority - Shell eggs not stored at room temperature at cookline. Out of cooler for two hours. Operator moved to cooler.
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Food stored on floor, bag of onions in walk in cooler.
Basic - Interior of microwave has accumulation of food debris.
Basic - Standing water in bottom of reach-in-cooler.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching melon with bare hands. Warning
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Gravy in walk in cooler. Corrected On-Site Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash browns and home fries between 64°f and 70°f at cookline. Out of cooler 1.5 hours. Operator moved back to cooler. Corrective Action Taken 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 mark. Raw shell eggs at cookline. Out of cooler 2 hours. Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns at cookline at 114°f. Advised operator to reheat to 165°f and hold hot at a minimum of 135°f. Warning
Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
Intermediate - No soap provided at handwash sink. Warning
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Meatloaf in walk in cooler. Corrected On-Site Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs in reach in cooler. Cooked two days prior. Corrected On-Site Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning