These are the Lake County restaurant inspection reports recently submitted by the State Safety and Health Inspector-October 25-30.
The Florida Department of Commerce and Professional Regulation described the inspection report as a "snapshot" of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections performed on any given day may not represent the overall long-term status of the enterprise.
Please note that some recent follow-up inspections may not be included here.
990 Del Mar Drive, the village
A total of 34 violations, of which 8 were high priority violations:
- High priority-Improper storage of medicine containers. Medicines are stored next to the kitchen plate opposite the slotted grill. **warn**
- High priority-The employee puts on the raw ground beef burger on the grill with gloves, then changes the gloves and touches the salt with the gloves without washing hands in between. **Correct the scene** **Warning**
- High priority-employees touch ready-to-eat food with bare hands-food is not heated to 145 degrees F as the only ingredient or immediately added to other ingredients for cooking/heating to the minimum required temperature to allow bare hands to touch. The company has no approved alternative operating procedures. Cook touches the lettuce with his bare hands and adds it to bread that can be eaten immediately without any other cooking process. **Correct the scene** **Warning**
- High priority-appliances in use stored in unclean water at 135 degrees Fahrenheit or above. Utensils are stored in 113° water and 88° water grill area on the steam table **field correction** **warning**
- High priority-The raw animal food is not properly separated in the storage unit according to the minimum required cooking temperature. Raw beef patties cover raw whole muscle beef **On-site correction** **Warning**
- High priority-raw animal food that is not properly separated according to the minimum cooking temperature required for storage in the refrigerator-not all commercially packaged products. Raw chicken with sausage **On-site correction** **Warning**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Server area:; Butter (71°F-overnight per operator, 5 pounds) **Warning**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Butter (73°F-refrigerated) for one hour per operator. The operator will move to the fast cooling server area: butter (71°F-overnight, 5 lbs) cooked garlic oil (67°F-dry storage, 1 quart) **Warning**
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. -Milk **Warning**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Can opener blade-Soda gun **Warning**
- Intermediate-The menu does not specify which items include raw or undercooked animal food covered by consumer advice. **warn**
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **warn**
- Intermediate-Raw/undercooked animal food is provided, and the company does not have written consumer consultation. Raw animal food must be fully cooked before serving. **Correct the scene** **Warning**
- Intermediate-Spray bottles containing unmarked toxic substances. -Server station in the dining area **Warning**
- Basic-a bowl or other container without a handle, used to dispense food used to scoop cauliflower in the kitchen **Warning**
- Basic-The ceiling tiles are missing. -Above the dishwasher **Warning**
- Basic-Clean glasses, cups, bowls, plates, pots and pans, do not put them upside down or store them in a protected manner. -The dishes are stored on the top shelf of the kitchen window and are not inverted-The dishes are stored in the server area and are not inverted **Warning**
- Basic-Employees eat in the food preparation area or other restricted areas. Employee drinks are stored on the preparation table in the kitchen, next to the plates and single service items. **warn**
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Staff bags containing drinks are stored in a refrigerator, next to unlabeled creamers. **Correct the scene** **Warning**
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Music speakers are stored on the preparation table next to the cutlery, and the condiments on the opposite side of the fryer. **warn**
- Basic-Employees wear jewelry other than ordinary rings on their hands/arms when preparing food. The chef prepares food while wearing a watch. **warn**
- Basic-equipment and utensils are not properly air-dried-wet nesting. **warn**
- Basic-The floor tiles are in disrepair and/or disrepair. **Warning** in the kitchen
- Basic-Cracked or damaged food storage container/container lid. -Brown sugar container lid **Warning**
- Basic-Green and red cutting boards have cut marks and can no longer be cleaned. -Cooking line and dishwashing area **Warning**
- Basic-The wet rag/towel in use is used under the cutting board. **warn**
- Basic-The tableware area opposite the kitchen sink and the ladies room drains slowly. **warn**
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. -Restroom **Warning**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The hood filter is dirty **Warning**
- Basic-Disinfectant buckets stored with food, equipment, utensils, linens, disposables or disposables. Sterilization bucket stored on the kitchen floor **On-site correction** **Warning**
- Basic-Unwashed fruits/vegetables are stored on ready-to-eat food. Lemon Cut Lettuce Orange with Milk **On-site correction** **Warning**
- Basic-The damp cloth is not stored in the disinfectant between uses. Wet rags are stored at the bottom of the kitchen cooler, opposite the fluted grill. **Correct the scene** **Warning**
- Basic-A food working container that has not been identified by a common name taken out of the original container. Squeeze the bottle in the kitchen, which is filled with unlabeled clear and yellow liquid, take it out of the original container **Warning**
A total of 15 violations, 3 of which were high-priority violations:
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. -12 eggs cooked at 48° F per operator, overnight in a cooler. -Kitchen cooler: pulled eggs (60°F-ambient cooling, 10:00 am); hard-boiled eggs (53°F-refrigerated, 6dz); milk (54°F-refrigerated, 3/4 g); yogurt (57°F-refrigerated, 60-4oz cup, 12-6oz cup, 3-5oz cup); liquid egg (53°F-refrigerated, 3gl); butter (56°F-refrigerated, 4 pounds); sausage link ( 56°F-refrigerated, 3lbs); cream cheese (56°F-refrigerated, 1 1/2 lbs). Each operator puts items in a cooler within reach overnight. **warn**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. -Waffle batter 76°, less than four hours, the operator quickly cools the waffle batter. -12 eggs cooked at 48° F per operator, overnight in a cooler. -Milk is provided at the self-service bar counter at 57°-Kitchen freezer: Pulled eggs (60°F-ambient cooling, 10:00 am); Boiled eggs (53°F-refrigerated, 6dz); Milk (54°F-refrigerated , 3/4 g); yogurt (57°F-refrigerated, 60-4oz cup, 12-6oz cup, 3-5oz cup); liquid egg (53°F-refrigerated, 3gl); butter (56°F-refrigerated , 4 lbs); sausage link (56°F-refrigerated, 3lbs); cream cheese (56°F-refrigerated, 1 1/2 lbs). Each operator puts items in a cooler within reach overnight. **warn**
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. -The sausage gravy is 104° F, the operator closes the buffet at 10 AM, and the sausage gravy will be discarded. **warn**
- Intermediate-There is no written procedure for using time as a public health control to control the time/temperature of safe food. -No self-service milk and butter 73° F time schedule **Warning**
- Basic-The concave shape of the floor/wall joint is damaged/lost. -Under the three-compartment sink
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. -Mobile phone on top of microwave oven
- Basic-Employees have no hair restrictions when preparing food.
- Basic-Equipment and utensils are not cleaned, rinsed and disinfected in the correct order in the three-compartment sink. Do not use utensils/equipment that have not been properly sanitized. **On-site corrections**
- Basic-The equipment is poorly maintained. -The table shelf is broken-the dishwasher is out of use
- Basic-Food is stored on the floor. -Apples and oranges
- Basic-Dirty/debris accumulated inside the cabinet. -Inside the cabinet under the three-compartment sink-Drainage under the three-compartment sink
- Basic-Heimlich action/choking signs are not posted.
- Basic-There is a peculiar smell under the three-compartment sink.
- Basic-improper storage of items for a single service. -Single cup on the floor
- Basic-The single service item of customer self-service is not properly protected to prevent pollution. -The coffee stirrer is not protected
994 Del Mar Dr, Lady Lake
A total of 15 violations, 3 of which were high-priority violations:
- High priority-employees fail to wash their hands before putting on gloves and starting the task of handling food. -The operator does not need to wash his hands in the cooking line when changing gloves **On-site correction**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. -Bread station:; eggs (63°F-refrigerated); milk and eggs (52°F-refrigerated). The operator stated that the station was set up at 11:00 AM and required the operator to cool the batter in the refrigerator to 41°F Or below. The operator decides to discard the product.
- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Dirty cutting boards in the server area-Soda dispenser nozzles
- Intermediate-The menu does not specify which items include raw or undercooked animal food covered by consumer advice.
- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. -No quadruple test suite
- Intermediate-Spray bottles containing unmarked toxic substances. **On-site corrections**
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. -Preparation area vents-Cookline vents
- Basic-The cutting board has cut marks and can no longer be cleaned. -Chopping board in server area
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. -Wallet in the preparation area-Drinks **On-site correction**
- Basic-Cracked or damaged food storage container/container lid. **On-site corrections**
- Basic-No waste container is installed at the sink with disposable towels. -Dishwashing area
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Accumulation of grease/dust/debris on the hood filter. -Dirty walk-in freezer
- Basic-Walk-in cooler/freezer shelf with rusty surface.
556 S US Hwy 27 Unit C, Clermont
A total of seven violations, three of which are high priority violations:
- High priority-employees touch ready-to-eat food with bare hands-food is not heated to 145 degrees F as the only ingredient or immediately added to other ingredients for cooking/heating to the minimum required temperature to allow bare hands to touch. The company has no approved alternative operating procedures. Employees pack pizza slices with their bare hands. **warn**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Add the uncooked egg with the sauce in the vertical cooler. **Correct the scene** **Warning**
- High priority-stop selling due to unsanitary and poor condition of food. Pasta in a vertical cooler on October 13, discarded by the chef. **Corrective action has been taken** **Warning**
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **warn**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. **warn**
- Basic-Employees have no hair restrictions when preparing food. 2 kitchen staff handle food, no hair restriction. **warn**
- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. **warn**
710 US Hwy 441 N, The Villages
A total of seven violations, including two high-priority violations:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Cut tomato 48f. Less than 4 hours. Deprecated by the manager.
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp, and it is impossible to determine when it will be removed from temperature control. Meter. The manager determined the correct time. **On-site corrections**
- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. The staff bathroom, the sink in the tableware area, and the sink in the rear preparation area. 77-85°.
- Basic-Black/green mold-like substance accumulates in the ice machine/box. **On-site corrections**
- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Speed rack.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Use a deep fryer.
631 N US Hwy 27/441, Lady Lake
There are a total of five violations, of which there are two high-priority violations:
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Whipped butter. 75f over 4 hours.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Beat the butter 75f. More than 4 hours.
- Basic-The equipment is poorly maintained. Reached out and touched the low washer torn on the front line.
- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. -Double oven.
- Basic-improper storage of items for a single service. The smoker puts the container on the floor. **On-site corrections**
There are a total of five violations, of which there are two high-priority violations:
- High priority-improper storage of toxic substances/chemicals. Disinfectant spray stored with a packet of ketchup. **On-site corrections**
- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. Add the tap to the mop sink at the diverter.
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. At the sink in front of the counter. **On-site corrections**
- Basic-Employees wear jewelry other than ordinary rings on their hands/arms when preparing food. Employees wear bracelets to make burgers.
- Basic-Employees have no hair restrictions when preparing food. Two employees make burgers without hair restrictions.
Close immediately, it is recommended to order urgently. Inspectors said these conditions endanger public health and safety.
There were a total of four violations, including two high-priority violations:
- High priority-Live cockroaches found prove that there is cockroach activity. -1 Under the pizza oven. -Approximately 10 to the right side of the pizza pre-cooler.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Chicken 48f, ham 47f, sausage 47f, meatball 48f, sliced tomato 48f. Less than 4 hours. It is recommended to cool down quickly.
- Basic-The outer door has a gap at the threshold that opens to the outside. Back exit door.
- Basic-There is a hole or other damage in the wall. At the end of the makeline. **Repeat violations**
A total of 16 violations, one of which was a high priority violation:
- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. -00ppm, the operator has disinfectant; however, it is not connected to the dishwasher at this time. Ask the operator to stop using the dishwasher until the disinfectant is refilled. **Repeat violation** **Warning**
- Intermediate - There is no hot water in the three-compartment sink, and the current temperature is 68°F. -Employee hand washing sinks do not provide/close water with a temperature of at least 100 degrees Fahrenheit, and the current temperature is 70 degrees Fahrenheit. -The mop sink cannot be used at this time. **warn**
- Intermediate-A certified food manager or person in charge lacks knowledge of food-borne illness and disease symptoms, which can prevent employees from handling food, cleaning equipment and utensils, and single service items. -The manager needs to answer the relevant questions correctly to research and prove the 6 major food-borne diseases, symptoms and employee exclusion requirements. **warn**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -The cutting board is dirty/dirty. **warn**
- Intermediate-Employees cannot use the sink at any time. -A basket of hand basin blocks **Warning**
- Intermediate-The hot water supply is not maintained during peak periods. **warn**
- Basic-Black/green mold-like substance accumulates in the ice machine/box. **warn**
- Basic-Debris accumulated in the dishwasher. **Repeat violation** **Warning**
- Basic-Debris accumulated on the outside of the dishwasher. **Repeat violation** **Warning**
- Basic-The ceiling tiles are missing. **Repeat violation** **Warning**
- Basic-The structure of the floor is not easy to clean. -Preparation area, tableware washing area, walk-in cold storage area **Repeat violations** **Warning**
- Basic-The shop does not provide mop sinks or restricted cleaning facilities. **warn**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Walk-in cooler rack-Grease/dust/debris accumulated on the filter of the range hood. **warn**
- Basic-The piping system has fallen into disrepair. -**Repeat violations** **Warning** under the three compartment sinks
- Basic-does not include stored food. -Uncovered refrigerated food, chicken, meatloaf, ham **Warning**
- Basic-Walk-in cooler/freezer shelf with rusty surface. **warn**
A total of 11 violations, one of which was a high priority violation:
- High priority-employees handle soiled equipment or utensils, and then engage in food preparation, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. -Employees handle soiled equipment and return to take care of customers without washing their hands.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Can opener blade-Reachable cooler cutting board is soiled/soiled. -In the soda gun
- Basic-Black/green mold-like substance accumulates in the ice machine/box.
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. -Mobile phone in the kitchen
- Basic-Employees have no beard protection/restrictions when preparing food.
- Basic-Cracked or damaged food storage container/container lid. -Flour storage container lid
- Basic-Food is stored on the floor. -Chicken case on the walk-in freezer floor
- Basic-Ice accumulates in the reach and/or walk-in freezer. **Repeat violations**
- Basic-The wet rag/towel in use is used under the cutting board.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Outside the oven **Repeat violation**
- Basic-Unsealed concrete floors in food preparation, food storage, dishwashing areas or bathrooms. -Walk-in cooler for internal products-Walk-in cooler for kitchen
Cascades, Inc of Groveland Homeowners Association
A total of 6 violations, one of which was a high priority violation:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Place the pasta 44-45° in the preparation table for 2 hours and cool in an ice bath. **Corrective Actions Taken**
- Intermediate-Drain the equipment drain into the sink. In the sink in the bar.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Can opener blade. **On-site corrections**
- Intermediate-Hand washing sink used for purposes other than hand washing. Ice cubes were observed in the sink in the bar.
- Intermediate-Spray bottles containing unmarked toxic substances. Spray bottle of blue liquid without label b6 dishwasher.
- Basic-Food is stored on the floor. Walk into the freezer.
100 N Alexander Street, Doral Hill
Meets the standard; the previous problem is corrected.
A total of 6 violations, one of which was a high priority violation:
- High priority--From the initial inspection: High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. 10 ppm. -From the follow-up inspection on October 26, 2021: **Time extension**
- Intermediate--From the initial inspection: Intermediate-Spray bottles containing unmarked toxic substances. Waiting station at the kitchen entrance. -> Follow-up inspection from 2021-10-26: **Time extension**
- Basic--From the first inspection: Basic-Food is stored on the floor. -Various items in the walk-in freezer. -Multiple items in the walk-in cooler. **Repeated Violation**-From the follow-up inspection on October 26, 2021: **Time extension**
- Basic--From the initial inspection: Basic-Black substances/grease/food residues have accumulated inside the oven/microwave. -oven. -Inside the holding cabinet. **Repeated Violation**-From the follow-up inspection on October 26, 2021: **Time extension**
- Basic--From the initial inspection: Basic-The lights in food preparation, food storage or dishwashing areas lack proper protective covers, sleeve coatings or covers. Always. -From the follow-up inspection on October 26, 2021: **Time extension**
- Basic--From the initial inspection: Basic-The inside of the cooler/shelf within reach is accumulated with soil residue. Prepare the water in the cooler. -From the follow-up inspection on October 26, 2021: **Time extension**
Mama Rita's Pizza Shop and Italian Grill
7965 State Road 50, Suite B600, Groveland
A total of 6 violations, one of which was a high priority violation:
- High priority-employees handle soiled equipment or utensils, and then engage in food preparation, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The staff in the sink handles the dirty dishes and then handles the dirty dishes without washing their hands.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Can opener blade.
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The sink in the kitchen. **On-site corrections**
- Basic-Black/green mold-like substance accumulates in the ice machine/box.
- Basic-A bowl or other container without a handle for distributing food. Handleless bowls for bulk flour and meals. **On-site corrections**
- Basic-The pliers in use stored on the device door handle between uses. On the oven handle. **On-site corrections**
A total of 5 violations, one of which was a high priority violation:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw shell eggs are placed on the cooked chicken and enter the cooler. **On-site corrections**
- Basic-A bowl or other container without a handle for distributing food. Small cup, no handles in the croutons. **On-site corrections**
- Basic-Food residues/soil residues are accumulated on the door handle of the equipment. The Lowboy cooler has dirty hands.
- Basic-The pliers in use stored on the device door handle between uses. On the oven door handle. **On-site corrections**
- Basic-Open the lid of the trash can.
There are a total of 3 violations, of which 1 is a high priority violation:
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. Raw chicken and gyro bread are kept in the refrigerator, and there is no commercial packaging for the chicken. **On-site corrections**
- Basic-The floor is dirty/debris accumulation. Under the shelf of the walk-in cooler.
- Basic-Food is stored on the floor. While walking in the cool. **On-site corrections**
Close to continue. The previous problem has not been corrected.
There are two violations in total, one of which is a high priority violation:
- High priority - from the initial inspection: High priority-the presence of cockroach activity, as evidenced by the presence of live cockroaches. -1 Under the pizza oven. -Approximately 10 to the right side of the pizza pre-cooler. -From the follow-up inspection 2021-10-27: -1 under the counter. -1 Pass the ordering station on the floor. -1 On the wall of the dishwashing area. **Time extension**-From the follow-up inspection on October 27, 2021: -4 on the wall above the pizza precooler. -2 Dishwashing area on the wall. **Prolonged**
- Basic--From the initial inspection: Basic-The outer door has a gap that opens outwards at the threshold. Back exit door. -From the follow-up inspection on October 27, 2021: **Extend the time**-From the follow-up inspection on October 27, 2021: **Extend the time**
Close to continue. The previous problem has not been corrected.
There are two violations in total, one of which is a high priority violation:
- High priority - from the initial inspection: High priority-the presence of cockroach activity, as evidenced by the presence of live cockroaches. -1 Under the pizza oven. -Approximately 10 to the right side of the pizza pre-cooler. -From the follow-up inspection 2021-10-27: -1 under the counter. -1 Pass the ordering station on the floor. -1 On the wall of the dishwashing area. **Prolonged**
- Basic--From the initial inspection: Basic-The outer door has a gap that opens outwards at the threshold. Back exit door. -From the follow-up inspection on October 27, 2021: **Time extension**
A total of 16 violations, no high-priority violations. - Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The muffin pan is covered with a thick layer.
- Basic-Debris accumulated in the dishwasher.
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. -In the dining area.
- Basic-The cutting board has cut marks and can no longer be cleaned. The green cutting board in the rear preparation area.
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Employee beverages are separated from food provided to the public and can be taken in the refrigerator on the cooking line.
- Basic-The floor is dirty/debris accumulation. -Under the salad cooler at the waiting station. -Under all devices.
- Basic-Food is stored on the floor. -Cooking oil. **Repeat violations**
- Basic-Ice accumulates in the reach and/or walk-in freezer. Walk into the freezer. **Repeat violations**
- Basic-The pliers in use stored on the device door handle between uses. **Repeat violations**
- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. At the ice cream station. **Repeat violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -The sink closest to the dishwasher. -Under the grill. -Floor drain. -Cooler gasket.
- Basic-does not include stored food. Pancakes in a walk-in cooler.
- Basic-Walk-in cooler/freezer shelf with rusty surface. **Repeat violations**
- Basic-The storage method of the wet mop does not allow the mop to dry out. In the mop sink. **Repeat violations**
- Basic-The wipe disinfectant is stored on the floor. -In the rear area package shop area.
- Basic-A food working container that has not been identified by a common name taken out of the original container. Bulk containers in the post-baking area. **Repeat violations**
There were a total of seven violations and no high-priority violations.
- Intermediate-The employee training required by some employees has expired. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Basic-Scale accumulation inside the dishwasher.
- Basic-Employees have no hair restrictions when preparing food. **On-site corrections**
- Basic-The floor area is covered by stagnant water. -Dishwashing area. **Repeat violations**
- Basic-There is a hole or other damage in the wall. In the mop sink.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Under the cooker equipment.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. -Vertical cooler at the end of the cooking line. -Plate cooler at the end of the cooking line. -Standing water in the cooler on the opposite side of the bakeware.
Windsor Rose Restaurant and English Tea Room and Gift Shop
There were a total of six violations and no high-priority violations.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Slicing machine blade protection cover. **On-site corrections**
- Intermediate-Employees cannot use the sink at any time. The filter is stored in the front sink. **Repeat violations**
- Basic-A bowl or other container without a handle for distributing food. Tea spoon. **Repeat violations**
- Basic-The equipment is poorly maintained. Inside the refrigerator closest to the slicer.
- Basic-There is no conspicuous ambient air thermometer in the holding unit. The refrigerator closest to the slicer.
- Basic-Disinfectant buckets stored with food, equipment, utensils, linens, disposables or disposables. Store on the table with food.
There were a total of six violations and no high-priority violations.
- Basic-Floor tiles are missing and/or in disrepair and/or in disrepair. Pass the flat grill.
- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. -Inside the microwave oven.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Floor drain on the cooking line. -Microwave oven handle.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Double door cooler at the end of the cooking line.
- Basic-Cooler rack within reach, rusty surface. Double door cooler at the end of the cooking line.
- Basic-The walls are soiled by accumulated grease, food debris and/or dust. The bottom of the entire bar. **Repeat violations**
There were a total of four violations and no high-priority violations.
- Basic-The equipment is poorly maintained. Low cooler with torn gasket.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The dirty gasket walks in the cooler.
- Basic-Disinfectant buckets stored with food, equipment, utensils, linens, disposables or disposables. Disinfectant buckets stored on the shelf along with the sauce. **On-site corrections**
- Basic-The storage method of the wet mop does not allow the mop to dry out. The mop is stored in a bucket. **On-site corrections**
208 W Guava St, Lady Lake
There were a total of 3 violations and no high-priority violations.
- Basic-Ice accumulates in the reach and/or walk-in freezer. Walk into the freezer.
- Basic-The utensils in use are not stored in safe food and the handle above the top of the time/temperature control on the edge of the container. Guacamole ice cream scoop handle.
- Basic-Water leaks from pipes and/or faucets/handles. The condenser of the walk-in cooler is leaking.
1 La Grande Blvd, Lady Lake
Time is extended to correct early problems.
There were a total of 3 violations and no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-Food manager certification has expired. Available at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Antonio Reyes March 24, 2009 **Warning**-from follow-up-2021-08-25:* *Time Extension**-From October 26, 2021: **Time Extension**
- Intermediate--From the initial inspection: Intermediate-Managers or persons in charge who lack food manager certification. **Warning**-From the follow-up inspection on August 25, 2021: **Time extension**-From the follow-up inspection on October 26, 2021: **Time extension**
- Intermediate--From the initial inspection: Intermediate-There is currently no certified food service manager on duty, and there are four or more employees engaged in food preparation/handling. Available at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**-From 2021 follow-up inspections-08-25: **Time extension**- From the follow-up inspection on October 26, 2021: **Time extension**
Meets the standard; the previous problem is corrected.
There were a total of 3 violations and no high-priority violations.
- Basic--From the initial inspection: Basic-The concave mold at the floor/wall joint is damaged/lost. -Under the three-compartment sink-From the follow-up inspection on October 28, 2021: **Time extension**
- Basic--From the initial inspection: Basic-The equipment is poorly maintained. -The table shelf is broken-The dishwasher is out of service-From the follow-up inspection on October 28, 2021: **Time extension**
- Basic--From the initial inspection: Basic-The items of a single service are not properly stored. -A single cup on the floor-From the follow-up inspection on October 28, 2021: **Time extension**
There were two violations in total, and there were no high-priority violations.
- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. -No quadruple test suite
- Basic-Floor tiles are missing and/or in disrepair and/or in disrepair. -Under the three-compartment sink
There were two violations in total, and there were no high-priority violations.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Soda dispenser nozzle
- Basic-Unsealed concrete floors in food preparation, food storage, dishwashing areas or bathrooms. -Walk-in cooler
1215 Sunrise Plaza Drive Suite B, Clermont
There were two violations in total, and there were no high-priority violations.
- Basic-Food is stored on the floor. Ice packs on the floor of the walk-in freezer. **On-site corrections**
- Basic-Disinfectant buckets stored with food, equipment, utensils, linens, disposables or disposables. The disinfectant bucket is stored on the preparation table. **On-site corrections**
Time is extended to correct early problems.
One violation, no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-Plan review not submitted and approved-Refurbishment has been carried out or is in progress. The plan and plan review application must be submitted to the DBPR H and R Plan Review Office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. The plan must be submitted and approved within 60 days. Major changes for each operator. Walk-in freezer and other equipment added. The sink moved. **Warning**-From the follow-up inspection on October 22, 2021: **Time extension**-From the follow-up inspection on October 26, 2021: **Time extension**
Standards compliant. The problem in the early emergency order has been corrected.
One violation, no high-priority violations.
- Basic--From the initial inspection: Basic-The outer door has a gap that opens outwards at the threshold. Back exit door. -Follow-up inspection from October 27, 2021: **Extended time**-Follow-up inspection from October 27, 2021: **Extended time**-Follow-up inspection from October 28, 2021:** Extension of time**
1572 Dr. Bella Cruz, the village
Time is extended to correct early problems.
One violation, no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-Managers or persons in charge who lack food manager certification. -From the follow-up inspection on October 26, 2021: **Time extension**
Time is extended to correct early problems.
One violation, no high-priority violations.
- Intermediate--From the first inspection: Intermediate-All employee training required by employees has expired. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**-From the follow-up inspection on October 26, 2021: **Time extension**
Bori Burger cafe and more
Meets the standard; the previous problem is corrected.