4078 TOWNCENTER BLVD, University, FL 328376104
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Inspection Completed - No Further Action
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at front counter
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Hand washing sink by triple sink
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with dressing bottles. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance identified as winded not labeled at rack with chemicals. Corrected On-Site
Basic - Single-service articles improperly stored. Plastic lids and paper bags stored on the floor near exit door. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean tea urn directly on floor nderneath microwave.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed blanket and speaker directly on prep table in front of walk-in cooler.
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. Observed 2 live flying one at the front area and one by the prep area at the back not touching any food. Next announcement visit per supervisor.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs in sauce (109F - Hot Holding).
Basic - Cutting board has cut marks and is no longer cleanable. The one by the steak and chicken side make table front area.
Basic - Employee with no hair restraint while engaging in food preparation. The only employee at the restaurant.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler .
Routine - Food
Inspection Completed - No Further Action
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with a watch
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with hat however hair is down and restraint
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front reach in cooler
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - beef 47°f,chicken 53°f tuna,48°f at 8:50a.m. operator temped cooler at 6:00 a.m. products were at 38°f, operator placed items in to walk in freezer to cool rechecked 30 minutes later beef 41°f chicken 44°f tuna 41°f Warning
Intermediate - Handwash sink used for purposes other than handwashing. - food stored in hand wash sink Corrected On-Site
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee drink stored with establishment food in walk in cooler Corrected On-Site