534 US HWY 27, Four Corners, FL 34714
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Partial
Call Back - Complied
Complaint Partial
Warning Issued
Basic - Equipment in poor repair. -3 fryer baskets have warped metal and a broken pieces of metal Warning
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust throughout the kitchen. Repeat Violation
Basic - Drain cover(s) missing at triple sink.
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack across from triple sink
Basic - Equipment in poor repair. -gaskets on reach in cooler on front line
Basic - Hole in or other damage to wall beside entry to dry storage. Small holes in walls throughout the kitchen. Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers -floor drains
Basic - Wall soiled with accumulated grease, food debris, and/or dust mop sink area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies in back area near mop sink -1 fly in dry storage area
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -lettuce (51F - ambient cooling since 7:30, now 2:45)sliced tomatoes (48F - ambient cooling since 7:30, now 2:45)
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -lettuce (51F - ambient cooling since 7:30, now 2:45; sliced tomatoes (48F - ambient cooling since 7:30, now 2:45)
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quaternary ammonia 500++ ppm at triple sink. Operator adjusted to 200 ppm Corrected On-Site
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -lettuce (51F - ambient cooling since 7:30); sliced tomatoes (48F - ambient cooling since 7:30). Stored covered in walk in cooler. Educated operator.
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -filters expired by ice machine
Basic - Buildup of food debris/soil residue on cooking equipment door handles.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over cook line -vent at entry to dry storage
Basic - Hole in or other damage to wall throughout kitchen.
Basic - No Heimlich maneuver/choking sign posted. -provided copy to operator. Corrective Action Taken
Basic - No covered waste receptacle provided in women's bathroom.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets
Basic - Open dumpster lid.
Basic - Single-service articles improperly stored. -on floor in dry storage area.
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-26: Time Extended
Routine - Food
Warning Issued
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining room.
Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used as dump sink.
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. 21 employees
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Cans of paint stored next to bag n box rack.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo bags stored on floor in dry storage area. Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit at front counter.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind bag n box rack.
Routine - Food
Inspection Completed - No Further Action
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 start time. Manager corrected. Corrected On-Site
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat 500 ppm at three compartment sink. Manager refilled, retested at 400ppm. Manager calling for service.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - self serve frozen coke nozzle - shake machine spindle
Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance.
Basic - Ceiling/ceiling tile shows damage or is in disrepair next to ventilation hood, holes in ceiling around pipes.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two cooks on line wearing watch and bracelet.
Basic - Opened employee beverage container in walk in over beverages to be served to customers.
Basic - Single-service articles improperly stored. Paper towels stored on floor in dry storage area.
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked burger 127 less than 4 hours, manager discarded. Corrective Action Taken - From follow-up inspection 2022-02-15: Time Extended
Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with nail polish preparing food. - From follow-up inspection 2022-02-15: Time Extended
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees preparing food with watches/bracelets. - From follow-up inspection 2022-02-15: Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked burger 127° less than 4 hours, manager discarded. Corrective Action Taken
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with nail polish preparing food.
Intermediate - Manager or person in charge lacking proof of food manager certification.
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees preparing food with watches/bracelets.