10670 SW 24 ST, Westchester, FL 33165
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
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelf near kitchen prep area in contact with food equipment.
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle of degreaser with no label near chemical storage area. Operator labeled. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container inside of the kitchen hand washing sink.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned pots not inverted. Employee inverted pots. Corrected On-Site
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of ovens soiled.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage container in front of the kitchen hand washing sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed mashed boniato (87F - Cooling) inside walk in cooler. As per cook, product was prepared ore than 2 hours prior. Advised cook to reheat product to 165F. Discussed cooling process with cook and manager. Provided cooling handout to manager via email.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed mashed boniato (87F - Cooling) at walk in cooler inside closed, stacked container. Discussed cooling procedures with manager and cook.
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand sink at preparation area.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at preparation area. Manager replenished paper towels. Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation.
Routine - Food
Call Back - Complied
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. Observed cooked potatoes (128F - Hot Holding) at warming unit across from cook line. As per chef, for approximately 3 hours. Advised chef to reheat product to 165F. Warning
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. Provided procedures via email to operator. 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. Printed and provided agreements and some employees reviewed and signed. Corrected On-Site Warning
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw beef and raw chicken. Discussed requirements with operator and provided special processes information. Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of rice pudding not date marked at walk in cooler. Warning
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 2 packages of raw tuna stored inside reduced oxygen packaging at display cooler. As per operator, for approximately 15 minutes. Discussed proper procedures with operator. Employee cut packages. Corrected On-Site Warning
Basic - Current Hotel and Restaurant license not displayed. Warning
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 food employees preparing and portioning fish not wearing hair restraint. Warning
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils not inverted on shelf across from cook line. Warning
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line and preparation area. Warning