Aug 6, 2024
Routine - Food
Inspection Completed - No Further Action
29-11-4
Basic - Water leaking from pipe and/or faucet/handle. -Slow drip under front hand sink.
27405 US HWY 27 STE 105, Leesburg, FL 34748
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 - Water leaking from pipe and/or faucet/handle. -Slow drip under front hand sink.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -By three compartment sink.
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over rear prep table.
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. CLR cleaner stored next to lids under soda station in dining room. Corrected On-Site
Basic - Ceiling tile missing. Over walk in freezer.
Basic - Single-service articles improperly stored. Case of deli paper on floor in rear storage area. Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water not labeled. 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. Philly steak 55°F, asked operator to place in walk-in-cooler or walk-in-freezer to cool to 41°F or below Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - meatballs 122°F, asked operator to reheat to 165°F and then hot hold at 135°F or above. Operator heat up meatballs to 186°F. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute with mold like substance
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent soiled above hand washing sink in kitchen
Basic - Cutting board has cut marks and is no longer cleanable. - front line reach-in-coolers cutting boards
Basic - Wet mop not stored in a manner to allow the mop to dry.