6229 MICHAEL LANE, LAKELAND, FL 33811
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
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef 71 kitchen the meat was removed to be heated to 165F for hot holding. Corrective Action Taken
Complaint Partial
Inspection Completed - No Further Action
Basic - Floor soiled/has accumulation of debris.
Routine - Food
Inspection Completed - No Further Action
Basic - Bowl or other container with no handle used to dispense food. Observed in flour bin.
Basic - Food stored on floor. Observed container of spices on floor, employee removed from floor Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Floor soiled/has accumulation of debris. Observed behind equipment.
Basic - Worn, torn and/or soiled floors/carpeting. Observed hole in floor near entrance.
Routine - Food
Inspection Completed - No Further Action
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.
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.
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service.
Routine - Food
Inspection Completed - No Further Action
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.
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.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed containers of raw beef thawing at room temperature. Manager put in cooler Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils in sink, employee removed utensils from sink. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonfood-grade bags used in direct contact with food.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, vegetables,cheese,sour cream,soups
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on prep table
Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers on top shelf over serving windows