2518 ENTERPRISE RD, Orange City, FL 32763
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 - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has technician coming to look at machine.
Basic - Equipment in poor repair. Gasket in disrepair at front line low boy until Traulsen
Basic - Water leaking from front line hand sink.
Routine - Food
Inspection Completed - No Further Action
Basic - Bowl or other container with no handle used to dispense food. Souflee cup in au jus container at cookline drawer. Operator relocated. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Roach activity present as evidenced by live roaches found. 2- - live roaches at wash ware wall. Operator removed. Corrected On-Site Warning
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food employee pulled pants up with gloved hands . The employee then changed gloves, without washing hands and proceeded to handle food. Educated operator. Corrective Action Taken Warning
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. 119F, less than 4 hours . Operator instructed to reheat. Corrective Action Taken Warning
Intermediate - No paper towels or mechanical hand drying device provided at rear food preparation area. handwash sink. Warning
Basic - Reach-in cooler shelves with rust that has pitted the surface, at front line Traulsen cold holding unit. Warning
Complaint Full
Inspection Completed - No Further Action
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker touched face with gloves hands and them continued to handle food with gloved hands without washing hands and changing gloves.
Basic - Equipment in poor repair. Traulsen cook line cooler, gasket torn .
Complaint Full
Inspection Completed - No Further Action
Basic - Ice buildup in walk-in freezer.
Basic - Water leaking from pipe and/or faucet/handle, triple sink . Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
Basic - Dead roaches on premises. 1- dead roach , wedged been floor and wall, by take out area. Operator removed and cleaned area. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between food preparation tables by cook line , spiked with grease and grime. Front line cold holding unit and food preparation table .
Complaint Full
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline refrigerated drawers ; steak (45F - Cold Holding)/2 hours ; steak (47F - Cold Holding). Operator placed ice. Corrective Action Taken
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 8 dead riches in glue trap, in storage area. operator discarded. Corrected On-Site
Basic - Dining room soiled/has accumulation of food debris.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on top of refrigerated unit in bar area. Corrected On-Site
Basic - Wiping cloth sanitizing solution stored on the bar floor. Operator relocated. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Corrected On-Site
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3- flying insects in kitchen area.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker touched face with gloved hands and then continued to prepare food with gloved hands, without changing and then washing hands, . Educated operator. Corrective Action Taken Repeat Violation
Basic - Floor area(s) covered with standing water, by ice machine. Repeat Violation
Basic - Ice buildup in walk-in freezer.
Basic - Standing water in bottom of Cookline make table and at front line make station. Repeat Violation
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed whole tomatoes ,stored over dressings in walk in cooler Corrected On-Site
Complaint Full
Call Back - Complied
Complaint Full
Warning Issued
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. tested 3X: 149F, 150F, and 152F Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salad cooler: boiled eggs 44F, housemade bleu cheese dressing 50F, bleu cheese crumbles 50F, housemade ranch dressing 45F, operator reset the power on the cooler, all products less than 4 hours, all products moved to walk-in cooler Corrective Action Taken Warning
Intermediate - Multiple employees washed hands in a sink other than an approved handwash sink, dishwasher area dump sink, operator educated employees, employees washed hands in approved handwash sink. Corrected On-Site Warning
Basic - Floor area(s) covered with standing water in ice machine area. Warning
Basic - Ice buildup in walk-in freezer. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -paper towel dispenser in meat room has an accumulation of grease and food debris Warning
Basic - Open dumpster lid. Corrected On-Site Warning
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on prep table at front line, operator relocated to sanitizer bucket Corrected On-Site Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched glasses and proceeded to take temperature of food without washing hands. Educated operator. Corrective Action Taken Warning
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.Server handled soiled plates and then handled tray with plated food line. Educate operator operator spoke with employees, Corrective Action Taken** Corrective Action Taken Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline refrigerated drawers meat (47F - Cold Holding)3hours; placed ice. Corrective Action Taken Warning
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers handling food with a watch , at frontline and cookline. Corrected On-Site Warning
Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
Basic - Standing water in bottom of reach-in-cooler, at wait-station. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers raw steaks (45-47F - Cold Holding)30 minutes ; operator relocated to walk in cooler. Operator placed ice 39F. Corrected On-Site
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee washware handwash sink. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable.
Complaint Full
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris or residue. - green cutting board in back cook area - white board under veggie chopper Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Corrected On-Site
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In meat cutting room. Corrected On-Site
Basic - Cove molding at floor/wall juncture broken/missing, at walk in cooler. Repeat Violation
Basic - Reach-in cooler shelves with rust that has pitted the surface, at wait station.
Routine - Food
Inspection Completed - No Further Action
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food employee dried face with wash cloths at cookline and did not change gloves and wash hands.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen refrigerated drawers fish (49F - Cold Holding); Recently placed in the unit. Ice placed on fish. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at food preparation area stained with food debris. Corrected On-Site Repeat Violation
Basic - Cove molding at floor/wall juncture broken/missing.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothes on top of can cart. Corrected On-Site Repeat Violation
Basic - Walk in freezer, floor tiles missing and/or in disrepair.
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at wash ware area. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting Board soiled and grooved at food preparation area.
Basic - Cove molding at floor/wall juncture broken/missing, by walk in freezer.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet stored directly on top of food container at bar. Corrected On-Site Repeat Violation
Basic - Walk in freezer floor tiles missing and/or in disrepair and/or in disrepair.