1308 HYPOLUXO RD, San Castle, FL 33462
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
Warning Issued
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
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beans in glass door cooler in kitchen. Operator removed beef. Corrected On-Site
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm + chlorine in kitchen. Operator set up fresh solution at 75ppm. Corrected On-Site
Complaint Full
Emergency Order Callback Complied
Complaint Full
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings inside the right oven. 3 rodent droppings inside the left oven. 10+ rodent droppings under grill. 10+ rodent dropping under ice machine at bar. 10+ rodent droppings under freezer in storage room next to walk in cooler. - From follow-up inspection 2023-01-05: Approximately 10 rodent droppings in filter and motor of ice machine behind bar. Admin Complaint
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-01-05: No employee training. Time Extended
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in dry storage area and kitchen. - From follow-up inspection 2023-01-05: Floor still soiled under 2 door refrigerator in dry storage area and in kitchen under prep table. Admin Complaint
Complaint Full
Emergency order recommended
High Priority - Food with mold-like growth. Carrots and cabbage in walk in cooler. Walk in cooler not running.See stop sale.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on onion on prep table in kitchen.
High Priority - Nonfood-grade bags used in direct contact with squid and crab in chest freezer.
High Priority - Operating with an expired Division of Hotels and Restaurants license.
High Priority - Presence of insects, rodents, or other pests. Ants in walk in cooler. Cooler not running and door is open.
High Priority - Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings inside the right oven. 3 rodent droppings inside the left oven. 10+ rodent droppings under grill. 10+ rodent dropping under ice machine at bar. 10+ rodent droppings under freezer in storage room next to walk in cooler.
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. Shell eggs 75°F in walk in cooler, for at least 1 day. Cooler not running.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 75°F in walk in cooler, for at least 1 day. Cooler not running. See stop sale
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.
Basic - Employee water container on a food preparation table in kitchen.
Basic - Floor soiled/has accumulation of debris in dry storage area and kitchen.
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicharron 49°F, cooked 2 days ago in reach in cooler at cook line. See stop sale
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicharron 49°F, cooked 2 days ago in reach in cooler at cook line.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in the middle sink . No rinse step. Reviewed proper manual dish washing with operator. She set up sink in proper order. Corrected On-Site
Basic - Stored shrimp not covered in chest freezer. Operator covered. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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. Fish 49°F, coleslaw 50°F, beef 49°F, soup 52°F, beans 49°F, cooked shrimp and potatoes 47°F-50°F, over night in walk in cooler. Ambient temperature in cooler 52°F. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 49°F, coleslaw 50°F, beef 49°F, soup 52°F, beans 49°F, cooked shrimp and potatoes 47°F-50°F, over night in walk in cooler. Ambient temperature in cooler 52°F. See stop sale Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at bar. Warning
Basic - Employee plate with food on a food preparation table in kitchen. Cook moved to dining room. Corrected On-Site Warning
Basic - Stored shrimp not covered in chest freezer . Operator covered. Corrected On-Site Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Raw shell eggs stored over unwashed produce in kitchen. Operator placed eggs on bottom shelf. Corrected On-Site Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 102°F in kitchen. Operator reheated to 178°F, for hotholding. Corrected On-Site Warning
Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
Basic - Cook eating in a food preparation area. Reviewed with cook to eat in dining room, she went to eat in dining room. Corrected On-Site Warning