8621 S US HWY 1, River Park, FL 34952
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
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0ppm not in use at time of inspection. Make sure to use three bay sink until proper ppm
Basic - Hole in or other damage to wall. Behind sink in restroom. Had leak waiting to have it fixed
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust over oven area
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 58f cold holding manager disposed of product Corrected On-Site
Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
Basic - Water leaking from pipe and/or faucet/handle. Faucet on three compartment sink
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. Chicken 48f cold holding , lamb48f cold holding , steak 50f cold holding, pork 49f cold holding , Manager disposed of products Corrective Action Taken
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48f cold holding , lamb48f cold holding , steak 50f cold holding, pork 49f cold holding Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm has there compartment sink must use three compartment sink until proper ppm is working
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Small piece on back wall
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
Basic - Food stored on floor. Vinegar and oil bulk
Basic - No handwashing sign provided at a hand sink used by food employees. By cooks line Corrected On-Site
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. Corrected On-Site
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. Gave information
Intermediate - Spray bottle containing toxic substance not labeled. In front area
Routine - Food
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt . Corrected On-Site
Routine - Food
Inspection Completed - No Further Action