21934 SR 40, ASTOR, FL 32102
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
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
Basic - Ice buildup in reach-in freezer.
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 - 1 Live, small flying insects found in kitchen.
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -operator sent employee for bleach during inspection. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floor soiled/has accumulation of debris in kitchen.
Basic - Ice buildup in reach-in freezer. Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Warning - From follow-up inspection 2025-05-13: Time Extended
Routine - Food
Warning Issued
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
Basic - Buildup of food debris/soil residue on salad reach in cooler lid handle. Warning
Basic - Equipment in poor repair. -bottom shelf of prep table rusted. Warning
Basic - Floor soiled/has accumulation of debris. Warning
Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelf above three compartment sink soiled. -surface under slicer soiled. -sugar and salt container lids soiled. -mixer base soiled. Warning
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, warewashing areas. Warning
Basic - Walls in kitchen by a/c soiled with accumulated grease, food debris, and/or dust. Warning
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. -marinara sauce that was cooked/heated yesterday at 57°f to 60°f in reach in cooler.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -marinara sauce that was cooked/heated yesterday at 57°f to 60°f in reach in cooler.
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. -sliced ham in reach in cooler.
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense sugar.
Basic - Buildup of food debris/soil residue on equipment door handles.
Basic - Floor soiled under fryer.
Basic - Ice buildup in reach-in freezer. Repeat Violation
Basic - Interior of microwave soiled.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of sugar/salt containers.
Basic - Walls in kitchen soiled with accumulated grease, food debris, and/or dust.
Basic - Working containers of food removed from original container not identified by common name.
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonfood-grade bags used in direct contact with food. Chicken wings stored in grocery bags.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bags of cooked chicken wings stored on top of a bag of raw chicken. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 45°f and cheese 44°f in reach in cooler. Operator rearranged cooler to improve air flow to bottom of cooler.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floors not maintained smooth and durable in front of Pepsi brand cooler in kitchen.
Basic - Ice buildup in reach-in cooler and white freezer.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Repeat Violation
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense cheese. Repeat Violation
Basic - Floor soiled/has accumulation of debris under equipment.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old food debris on exteriors of food storage containers. -dust, food debris on shelf under prep table. -grease, debris on wire shelving in kitchen.
Basic - Wall soiled with accumulated grease, food debris, and/or dust by three compartment sink and behind fryers.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Complaint Full
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Warning - From follow-up inspection 2023-06-15: Time Extended
Complaint Full
Warning Issued
High Priority - Raw animal food stored in same container as ready-to-eat food. Case of mushrooms stored in raw chicken wing case. Mushrooms must be fully cooked to 165°f. Corrected On-Site Warning
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Pre-cooking chicken wings. Warning
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Warning
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. operator had employee go purchase chlorine bleach. Corrected On-Site Repeat Violation Warning
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense Parmesan cheese. Warning
Basic - Cardboard used to line food-contact shelves. Warning
Basic - Covered waste receptacle not provided in women's bathroom. Warning
Basic - Floor soiled/has accumulation of debris under cooking equipment and three compartment sink. Warning
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
Basic - Wall soiled with accumulated grease, food debris. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage, cheese and ham at 45°f in top area of reach in cooler.
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.
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.
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cooked pasta in reach in cooler.
Basic - Covered waste receptacle not provided in women's/unisex bathroom.
Basic - No conspicuously located ambient air temperature thermometer in holding unit, upright cooler.
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
Routine - Food
Administrative complaint recommended
High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped chicken and feta cheese between 50°f and 51°f. Operator stated out of cooler for 30 minutes.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense feta cheese.
Basic - Cardboard used to line food-contact shelves.
Basic - Covered waste receptacle not provided in unisex bathroom.
Basic - Employee personal items stored in or above a food preparation area.
Basic - Floor soiled/has accumulation of debris under fryer.
Basic - Interior of microwave has accumulation of food debris.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 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. Pizza sauce at 62°f, cooked and placed in cooler last night.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza sauce at 62°f, cooked and placed in cooler last night.
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Basic - Bowl or other container with no handle used to dispense sugar.
Basic - Floor soiled/has accumulation of grease under fryer, stove.
Basic - Lights in food preparation area missing the proper shield.
Basic - Single-service articles improperly stored, pizza boxes stored on floor.
Routine - Food
Inspection Completed - No Further Action
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. Package of meatballs in reach in cooler. Corrected On-Site
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. delivery driver returned with bleach. Corrected On-Site
Intermediate - Nonfood-grade basting brush used in food.
Basic - Cardboard used to line food-contact shelves.
Basic - Employee beverage container over a food preparation table.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Basic - Lights in kitchen missing the proper shield.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
Basic - Single-service articles improperly stored, pizza boxes stored on floor in dry storage area.