1921 MOUNT DORA

High Priority - Live, small flying insects found 2 flying insects in the kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cooling. Raw burger patty (48F - Cold Holding); Steak Fillet (48F - Cold Holding);

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. In the kitchen

Basic - Floor soiled/has accumulation of debris. Floor under server station Floor at the bar Floor under spice rack at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Trash cans in server area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked onion relish.Dated 9/26/25 Piollo dated 9-22 Cream sauce dated 9/13 Leek dated 9/18 - From follow-up inspection 2025-10-03: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41. Per operator less than 4 hours. Blue Cheese (63F - Cold Holding); Garlic butter (62F - Cold Holding), rechecked 170 F; Carmalize Onions (70F - cold Holding) rechecked 179F. Corrected On-Site - From follow-up inspection 2025-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2025-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters and mussels. - From follow-up inspection 2025-10-03: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-03: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine heavily soiled. - From follow-up inspection 2025-10-03: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 80F. - From follow-up inspection 2025-10-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Repeat Violation - From follow-up inspection 2025-05-19: Time Extended

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Non-food grade paper/paper towel used as liner for food container.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Beef Fat 80 -operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 56° operator placed in reach in cooler. - Beef fat 80° Suggested to To go time plan for these items

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. - butter on cooks line

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda saddle at front bar

Intermediate - Handwash sink not accessible for employee use at all times. - hand sink at front bar.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chloride test strips

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. - 2 new hires Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. - spray bottle at 3 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. Carlos Cruz.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in front service area.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Faucet/handle missing at plumbing fixture. - men's bathroom handle

Basic - Food stored on floor. - Coffee beans dry storage -Cooking oil Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -at front bar. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - Spray bottle hanging on hand sink in service station. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. - hand sink next to ice machine used as dump sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - 2 unlabeled spray bottles of liquid in pastry room. - 1 bottle in service area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. -Ice machine door broken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryer

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging on hand sink ar server station. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Filling pan with water.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

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. 1 new hire

Basic - Covered waste receptacle not provided in employees bathroom.

Basic - Food stored on floor. Walk-in freezer.

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 2023-01-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-01-19: Time Extended

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. Cut tomatoes at 50°f and cut salad greens at 58°f in reach in cooler by fryer. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 50°f and cut salad greens at 58°f in reach in cooler by fryer. In cooler overnight.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in reach in cooler by fryer.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Cloth used as a food-contact surface for fish and scallops.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit, cooler in server side station.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer. Warning - From follow-up inspection 2022-02-04: Time Extended