These are the most recent restaurant inspection reports in Marion County-from August 30 to September 4-submitted by the state safety and health inspector.
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 conducted 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.
5545 E Silver Springs Blvd, Silver Spring
Close immediately, it is recommended to order urgently. Inspectors said these conditions endanger public health and safety.
A total of 28 violations, of which 8 are high priority violations:
- High priority-employees touch dirty aprons/clothes and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The male employee touched his apron and cell phone and continued to work without washing his hands. Female employees touched their phones and continued to work without washing their hands.
- 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 hand contact. The company has no approved alternative operating procedures. Female employees cut limes with bare hands.
- High priority-businesses that operate to change menus and/or add seats without the approval of the septic tank system to make such changes. The restaurant currently has 69 seats. **Repeat violations**
- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. There are two live flies in the kitchen area **Warning**
- High priority-Insects, rodents or other pests are present. Dead lizard on the floor behind the trolley **Warning**
- High priority-Live cockroaches found prove that there is cockroach activity. There are two live cockroaches on the floor under the kitchen shelf. There are two live cockroaches on the wall between the two pieces of wood near the back door. There is a live cockroach on the floor behind the cooler in the bar area. **warn**
- High priority-the presence of cockroach excrement and/or feces. Manure between wooden blocks on the wall near the back door next to the ice maker. **warn**
- High priority-improper storage of toxic substances/chemicals. The stainless steel cleaner on the shelf can be placed next to the pizza tray.
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. Inside the cooler at the end of the cooking line.
- Intermediate-There are currently no certified food service managers on duty, and there are four or more employees engaged in food preparation/handling. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. There are currently five employees without CFM.
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **warn**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, and the date is not correctly marked for more than 24 hours. In the cooler of the cooking line, the chicken and sausages made two days ago are not date stamped. The date the employee was added. **On-site corrections**
- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. Sink in the kitchen area.
- Basic-The bathroom is located in the hotel and is not completely enclosed, with a closed self-closing door. Open the door when you arrive. **Repeat violations**
- Basic-Bowls or other containers without handles used to dispense food. Parmesan cheese and garlic are placed in a cup on the cooking line and placed in flour in a dry storage room.
- Basic-The ceiling tiles are missing. In the fountain area.
- Basic-There are dead cockroaches indoors. There is a dead cockroach on the floor under the kitchen preparation table. Eight dead cockroaches were near a box of soda bags on the floor and skirting boards. A dead cockroach at the exit of the cooking line. There are about ten dead cockroaches in the electronic components within reach of the cooler on the cooking line. **warn**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Open a bottle of water on the shelf above the celery and enter the cooler. **Repeat violations**
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. The phone on the shelf can be ready. The phone and keys are placed in a boxed soda bag near the back door.
- Basic-The design or manufacturing method of the equipment or appliance is not durable. Cardboard is used to rank on colder shelves. The three-door gasket tore the table.
- Basic-The company has not reported seat changes that affect permit fees, clean indoor air laws, sewage system approvals, or other related requirements. The organization currently has 69 seats and 59 seats have been approved. **Repeat violations**
- Basic-Food is stored on the floor. Dry the flour bags in the storage room. In addition, the case of lettuce goes in the cooler.
- Basic-no copy of the latest inspection report is available.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Make a gasket on the table opposite the oven. Inside the drawer on the cooking line.
- Basic-The piping system has been in disrepair for a long time. The hand trough in the server station is not connected to the pipe. The pipe between the hand sink and the triple sink is leaking. The plate catches water in these two areas.
- Basic-improper storage of items for a single service. When placing containers on the floor of the rear room connected to the dining area.
- Basic-The wipe disinfectant is stored on the floor. A bucket on the floor on the cooking line.
A total of 24 violations, 5 of which were high-priority violations:
- High priority-employees touch dirty surfaces and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The female and male employees touched their aprons and faces, and continued to work without washing their hands.
- 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 hand contact. The company has no approved alternative operating procedures. In the preparation area, female employees cut unwashed tomatoes with their bare hands. The inspectors and operators resolved the situation. The employees stopped to wash their hands, washed the tomatoes and continued the cutting process wearing gloves. There are also male employees touching pita bread with bare hands **corrective measures have been taken**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. In the walk-in cooler, place the raw octopus and raw shell eggs on top of the metronome, sauce and garlic containers, and store them properly by the operator. Corrected on the spot.
- High priority-Stop selling due to food adulteration. In the preparation area, potatoes cooked with hair.
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. On the cooking line, each operator cooks potatoes 109-124° at 11:00 in the morning.
- Intermediate-The clam/mussel/oyster label does not indicate the last supply date. Two undated oyster labels.
- 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. In the bar area, milk is not dated, but employees are dated. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. In the preparation area, the can opener blade is dirty.
- Intermediate-Employees cannot use the sink at any time. The hand-washing sink on the cooking line, the trays and containers stored on the top of the sink, the bar area, and the spoons in the sink were all removed. **On-site corrections**
- Intermediate-a sink used for purposes other than washing hands. In the hand-washing sink in the preparation area, female employees rinsed tomatoes in the hand-washing sink. The operator and the inspector resolved the situation, and the employees used a three-compartment sink. **On-site corrections**
- Intermediate-No chemical kit is provided when disinfectant is used on the three-compartment sink/dishwasher or rag. There is no chlorine test kit.
-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. The institution has been completely remodeled. The toilet was moved, a bar was added, there was a triple sink outside, an ice maker and two refrigerators were stored outside. **warn**
- Basic-Bowls or other containers without handles used to dispense food. In the bar area, the male employee used a cup without a handle to take out the ice cubes from the ice maker, and the inspector explained the situation to the employee.
- Basic-The carbon dioxide/helium tank is not sufficiently secured. In the bar area, outdoor area and kitchen area.
- Basic-Commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will not be frozen and will not be taken out of the low-oxygen package. In the walk-in cooler, packs of raw fish.
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. In the bar area, the hot dogs packaged above the food of the customers were opened, and also in the walk-in cooler, the container containing the French fries, the staff moved. **On-site corrections**
- Basic-Employees have no hair restrictions when preparing food. The male operator has no hair restraint or beard protection.
- Basic-The company has not reported seat changes that affect permit fees, clean indoor air laws, sewage system approvals, or other related requirements. The institution is operating and has 135 seats, 99 indoor seats and 36 outdoor seats. 68 only approved for this location.
- Basic-The food is stored in a place susceptible to splash/dust. In the bar area, there is a small ice machine next to the ice machine without a lid, and the employee puts the lid back. **On-site corrections**
- Basic-Food is stored on the floor. Near the back door, there was a box of peppers on the floor, and the employees moved. **On-site corrections**
- Basic-The knife/knife in use is stored in the crack between the equipment. In the bar area, the staff moved the knife with a green handle between the wall and the sink. **On-site corrections**
- Basic-Open the employee beverage container in the cold storage unit, which contains the food to be served to the customer. In the bar area, the staff drink was opened above the customer's food, and the staff was moved. **On-site corrections**
- Basic-Wet wipes are stored in a mixed detergent and disinfectant. In the preparation area, soap and chlorine.
A total of 12 violations, 4 of which were high-priority violations:
- High priority-Operate with expired hotel and restaurant department licenses. June 1, 2021 **Administrator Complaint**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Pepper 109° **Warning**
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Coolers within reach of the front line, milk 53° and°, 50°, coleslaw 49°, hot dog 49°, employees move the items to the freezer. **Corrective action has been taken** **Warning**
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. At the front desk, the pepper is 109°, and the goods are placed at 11:00. **warn**
- Intermediate-Managers or persons in charge who lack food manager certification, and no other certified food service managers are hired in the location. Male manager without manager certificate **Warning**
- Intermediate-no certified food manager. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/, no documents are available at the time of inspection. **warn**
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There are no files available at the time of the check. **warn**
- Intermediate-Spray bottles containing unmarked toxic substances. Bottle with purple liquid, staff marked ** corrected on site** **warning**
- Basic-The refrigeration equipment is not well maintained. Before the equipment is repaired, do not store the time/temperature controller for safe food in the equipment. The cooler is extended in front of the counter, and the ambient temperature is 51°. Icing on the back of the cooler is observed. **warn**
- Basic-Current hotel and restaurant licenses are not displayed. **warn**
- Basic-no copy of the latest inspection report is available. **warn**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Dirty shims of the extendable cooler **Warning**
A total of 10 violations, 4 of which were high-priority violations:
- High priority-Improper storage of medicine containers. On the cook line, the staff moved the medicine on the top of the cooler. **On-site corrections**
- 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. Chlorine 0 ppm, manager fixed, chlorine 50 ppm. **On-site corrections**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. 48° and 49° extendable cooler at the rear of the kitchen
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Recessed cooler at the back of the kitchen area, 48° and 49°.
- 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. The hand-push cooler at the back of the kitchen is not dated for half and a half, and employees cannot determine the opening date. The same is true for the server station. Milk is not dated, and the employee date is marked August 30, 2021. **Corrective actions have been taken** **Repeated violations**
- Intermediate-There are currently no certified food service managers on duty, and there are four or more employees engaged in food preparation/handling. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five employees were engaged in food work during the inspection. No manager. The manager arrives during the inspection **On-site correction**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. On the cook line, an employee drank alcohol, prepared the table with no lid or straw, opened the drink in the cooler, and the manager moved away. **On-site corrections** **Repeated violations**
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. At the back of the kitchen area, with cigarettes, keys and telephones on the top of the small refrigerator, the employees moved. **On-site corrections** **Repeated violations**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. The shelf of the extendable cooler (double-door cooler) at the cooking line is dirty.
- Basic-The wipe disinfectant is stored on the floor. In the server area, the server moves. **On-site corrections**
2210 E Silver Springs Blvd, Ocala
Need follow-up: High-priority violations are found, and administrative actions are recommended.
A total of 16 violations, 3 of which were high priority violations:
- High priority-employees do not use soap to wash their hands. Female employees wash their hands in the sink at the front desk without using soap. Female employees use hand sanitizer instead of washing hands. Female employees wash their hands several times for 5-7 seconds. As the front hand washing tank did not provide hot water, employees washed their hands with cold water. **warn**
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Meatballs 109-124°. Instruct employees to reheat.
- High priority-improper storage of toxic substances/chemicals. There is a bottle of detergent on the shelf next to the disposable cup.
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. The ice in the restaurant is cute and moldy, and the soda spout is dirty.
- Intermediate-no certified food manager. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeated violations** **Administrator complaints**
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **warn**
- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. The counter sink reaches 81° after 1 minute
- Basic-cloth used as food contact surface. The female employee wiped the knife with a dirty wet towel on the front line. Also, soiled the towel on the shelf and put it on the marinara.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. On the preparation table on the back of the disposable cup.
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. Wallet, cigarettes and phone are on the preparation table in the back room.
- Basic-Employees wear jewelry other than ordinary rings on their hands/arms when preparing food. Female employees wear black belts on their wrists
- Basic-The floor is dirty/debris accumulation. The whole front line, food scraps and gloves on the floor
- Basic-no copy of the latest inspection report is available.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Under the fountain in the dining area
- Basic-Store maintenance equipment/tools in an area that may cause cross-contamination of food, equipment, utensils, bed linen, and/or disposable services and disposables. The knife on the teriyaki sauce rack near the mop sink.
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. The case of stored cucumbers and peppers. Put the guacamole and vegetable pie on the rack
3434 E Silver Springs Blvd, Ocala
A total of 12 violations, 3 of which were high priority violations:
- High priority-employees touch dirty aprons/clothes and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. Male employees touched masks and pants many times without washing their hands.
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. In the steam table of the cooking line: meatballs 92-106°. The manager reheats, then 179° **On-site correction**
- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. Missing hose connection side
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. Inside the cooler on the cooking line and inside the oven in the preparation area. **Repeat violations**
- Intermediate-a sink used for purposes other than washing hands. Stir in the sink of the cooking line. The filter in the sink in the dishwashing area. The mop bucket blocks the sink in the sanitary ware washing area. Were moved. **On-site corrections**
- Intermediate-Spray bottles containing unmarked toxic substances. Blue chemicals in the server station. **Repeat violations**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drink on the microwave. The manager moved. **On-site corrections**
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. Jackets on the shelf cover a single service item. The manager moved. **On-site corrections**
- Basic-Ice accumulates in the reach and/or walk-in freezer. It's within reach in the refrigerator on the cooking line.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. On the outside of the microwave. The manager cleaned up. **On-site corrections** **Repeated violations**
- Basic-Disinfectant buckets stored with food, equipment, utensils, linens, disposables or disposables. On the shelf on the canned tomatoes in the preparation area. move. **On-site corrections**
Pirate Oasis Bar and Grill
Need follow-up: High-priority violations are found, and administrative actions are recommended.
A total of 9 violations, 3 of which were high-priority violations:
- High priority-ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. Cooler within reach of the bar area, milk date marked 8/22/2021 **Repeat violation** **Administrator complaint**
- High priority-ready-to-eat, time/temperature control, safe food that has not been eaten/sold within 7 days after opening/preparation. See discontinued sales. Cooler within reach of the bar area, milk date marked 8/22/2021 **Repeat violation** **Administrator complaint**
- High priority-improper storage of toxic substances/chemicals. In the bar area near the top freezer of food containers and mosquito repellent, employees moved. **On-site corrections**
- Intermediate-Failure to provide the required state-approved employee training certificate for employees hired 60 days ago. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For male employees
- Basic-Bowls or other containers without handles used to dispense food. In the preparation area, the bowl in the seasoning container did not have a handle, and the staff moved all **on-site corrections**
- Basic-Current hotel and restaurant licenses are not displayed. June 1, 2021
- Basic-The sink used by the food staff does not provide a hand washing sign. The sink is located in the three-compartment sink area.
- Basic-The damp cloth is not stored in the disinfectant between uses. In the preparation area, the staff moved back to the disinfection bucket. **On-site corrections**
- Basic-A food working container that has not been identified by a common name taken out of the original container. In the preparation area, one container was not labelled, and employees put the label "sugar". **On-site corrections**
4920 E Silver Springs Blvd #102, Ocala
Need follow-up: High-priority violations are found, and administrative actions are recommended.
A total of 9 violations, 3 of which were high-priority violations:
- High priority-employees wash their hands for less than 10-15 seconds. Female employees wash their hands twice, each for 5 seconds. Female employees wipe their hands on their trousers after washing their hands. **Repeat violations** **Administrator complaints**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Two plates of tomatoes are left overnight in a cooler at 56-57°.
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Within reach of the two-door cooler: tomatoes 56-57°. Overnight in equipment with an ambient temperature of 56°. Lettuce 45°. Sales of tomatoes ceased, and lettuce was moved to a cool place for walking. In the production table of the front line: tomatoes 46-47°. Place it in the device at an ambient temperature of 51° for two hours. Lettuce 48-50°. Ice is added to the pan. **Corrective action has been taken** **Warning**
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. The glass on the crafting table with vegetables is stained
- Intermediate-Spray bottles containing unmarked toxic substances. Blue chemical has no label
- Basic-The refrigeration equipment is not well maintained. Before the equipment is repaired, do not store the time/temperature controller for safe food in the equipment. Reach into the two-door cooler 56°. The ambient temperature of Reach in make table is 51°. Make ice on the table.
- Basic-There is no conspicuous ambient air thermometer in the holding unit. Making a table at your fingertips.
- Basic-The damp cloth is not stored in the disinfectant between uses. Prepare one on the table.
3155 E Silver Springs Pub Blvd, Ocala
Need follow-up: High-priority violations are found, and administrative actions are recommended.
A total of eight violations, three of which are high priority violations:
- High priority-employees touch dirty surfaces and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The male employee touched his cellphone and pants, and continued to place the plates without washing his hands.
- High priority-Operate with expired hotel and restaurant department licenses. The license expired on June 1, 21. Also, the posting is not up to date. **Administrator Complaints**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. The raw chicken dish is stored on the cooked chicken wings. Also, a plate of raw crocodile is placed on a shelf and placed on honey mustard. During this inspection, all of these were moved. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. Reach the cooler at the end of the cooking line. In addition, there are internal drawers under the cooking equipment. In addition, around the pan within reach in the making table. In addition, the inside of the microwave oven.
- Intermediate-a sink used for purposes other than washing hands. Drain plug in the hand sink of the bar.
- Intermediate-Failure to provide the required state-approved employee training certificate for employees hired 60 days ago. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Male employee on the cooking line. The manager stated that he had been employed for more than 60 days.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drink on the shelf on the mint box at the server station. **Repeat violations**
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. A box of red peppers is placed on a rack and on a bag of cabbage mixture.
Need follow-up: High-priority violations are found, and administrative actions are recommended.
A total of seven violations, three of which are high priority violations:
- 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. The dishwasher next to the three-compartment sink is 0 ppm. The manager stated that they would disinfect the dishes in the three compartment sinks. **Corrective Actions Taken**
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Items in the cooler on the opposite side of the stove: hot dogs (44,51°F-refrigerated). The manager said to place the items in the cooler 2 hours before measuring the temperature. The manager returns the items to the walk-in freezer and reduces the temperature to 41°F. **Corrective action taken** **Repeated violation** **Administrator complaint**
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Items placed on the stove top: Meatballs (111°F-heat preservation). The manager presents the project on the stove for 30 minutes. The manager reheated the meatballs to 173°F. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. The green cutting board on the kitchen preparation table is stained.
- Intermediate-a sink used for purposes other than washing hands. The server dumped ice cubes at the waiting station using the sink.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Employees drink beverages on the shelves above the food delivery area. The manager disposed of the drink. **On-site corrections** **Repeated violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The surface area behind the nozzle of the soda machine in the waiting station.
5656 E Silver Springs Blvd, Silver Spring
A total of seven violations, three of which are high priority violations:
- 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. Open a box of raw burgers on the shelf of ready-to-eat food. Move to the bottom. **On-site corrections**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Walk-in cooler: Ham 52°. Cheese 52°. The item stays in the cooler overnight. Discontinued sales.
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Walk-in cooler: Ham 52°. Cheese 52°. The item stays in the cooler overnight. Discontinued sales.
- Basic-Black/green mold-like substance accumulates inside the ice machine/trash bin. Near the back door, on the deflector. In addition, the fan for the Walk in cooler has also been established.
- Basic-Food is stored on the floor. Liquid butter and fuel tanks stored on the floor. picked up. **On-site corrections**
- Basic-Ice accumulates in the reach and/or walk-in freezer. The walk-in cooler freezes and the ambient air temperature is 52°. Stop the time/temperature control of safe food in the sales unit.
- Basic-improper storage of items for a single service. There are multiple single service items on the floor of the storage area. All picked up. **On-site corrections**
5545 E Silver Springs Blvd, Silver Spring
Close to continue. The previous problem has not been corrected.
A total of five violations, three of which are high priority violations:
- High priority--From the first inspection: High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Two live flies in the kitchen area **Warning**-From the follow-up inspection on August 31, 2021: There is a live fly in the server station. **Prolonged**
- High priority--From the initial inspection: High priority-Cockroach activity exists, as evidenced by the live cockroach found. There are two live cockroaches on the floor under the kitchen shelf. There are two live cockroaches on the wall between the two pieces of wood near the back door. There is a live cockroach on the floor behind the cooler in the bar area. **Warning**-Follow-up inspection from 2021-08-31: There are two live cockroaches on the wall near the back door. A live cockroach is on the floor of the dry storage room. A live cockroach was killed and discarded. **Prolonged**
- High priority--From the initial inspection: High priority-the presence of cockroach excrement and/or feces. Manure between wooden blocks on the wall near the back door next to the ice maker. **Warning**-Follow-up inspection from August 31, 2021: On the wall near the electric box, on the bag of boxed soda. **Prolonged**
- Intermediate--From the initial inspection: Intermediate-No employee training certificate required by the state is provided. To order approved plan 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 August 31, 2021: **Time extension**
- Basic--From the initial inspection: Basic-There are dead cockroaches in the room. There is a dead cockroach on the floor under the kitchen preparation table. Eight dead cockroaches were near a box of soda bags on the floor and skirting boards. A dead cockroach at the exit of the cooking line. There are about ten dead cockroaches in the electronic components within reach of the cooler on the cooking line. **Warning**-Follow-up inspection from 2021-08-31: There are three dead cockroaches on the floor near the office. A dead cockroach on the electric box in the kitchen area. The manager discarded everything. **Time extension** **Corrective measures taken**
There are three violations in total, and three high-priority violations:
- High priority-The cooking/heating time/temperature control of the safe food did not cool from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Coolers within reach of the preparation area, yellow rice 50°, 57°, 60° and 52°, white rice 55°, 50° and 55°, chicken 47°, all products are cooked on 09/02/21. The operator discarded all. **warn**
- High priority-The cooking/heating time/temperature of safe food is 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 discontinued sales. The extended cooler in the preparation area, yellow rice at 50°, 57°, 60° and 52°, white rice at 55°, 50° and 55°, chicken 47°, all products will be cooked on 09/02/21. **warn**
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. With the cooler within reach of the preparation area, the beef 45°, the manager transfers to the freezer. **Corrective action has been taken** **Warning**
2436 E Silver Spring Blvd, Ocala
A total of 10 violations, 2 of which were high-priority violations:
- High priority-employees touch their face/hair and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The female employee touched her face and took out the bread from the oven without washing her hands.
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Pesto sauce and fresh garlic 58°. The manager added ice to the product. **Corrective Actions Taken**
- Intermediate-a sink used for purposes other than washing hands. The female employees fill the sink at the server station with pitchers.
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, and the date is not correctly marked for more than 24 hours. The sausages made two days ago and the potatoes made yesterday have no dates and are placed on the table near the walking cooler. **Repeat violations**
- Basic-cloth used as food contact surface. When the employee took the bread out of the oven, the towel touched the bread.
- Basic-Commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will not be frozen and will not be taken out of the low-oxygen package. Several fish were marked as taken out of the packaging.
- Basic-equipment and utensils are not properly air-dried-wet nesting. Several plastic pots
- Basic-Food is stored on the floor. A bucket of soup on the floor of the walk-in freezer.
- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. In the dessert area, the water temperature is 109°. Discarded water. **Corrective actions have been taken** **Repeated violations**
There are a total of eight violations, of which there are two high-priority violations:
- High priority-Non-food grade paper/paper towels used as the lining of food containers. A menu used to arrange the pan where the chicken is thawing.
- High priority-Operate with expired hotel and restaurant department licenses. The license expired on June 1, 2021. **Administrator Complaints**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, and the date is not correctly marked for more than 24 hours. The chickens are stored in a walk-in cooler without a date stamp. The chicken was prepared the day before.
- Basic-Food is stored on the floor. Bottled soda is stored on the floor behind the front desk. The manager put the bottle on the shelf. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The vents above the fryer and stove are greasy. **Repeat violations**
- Basic-does not include stored food. The chicken and ribs are stored in the refrigerator within reach across the back door, uncovered.
- Basic-Time/temperature control of safe food that has been thawed improperly. The shrimp thaw in the standing water in the three compartment tanks. The manager turned on the water above the shrimp. **On-site corrections**
- Basic-The damp cloth is not stored in the disinfectant between uses. Wet rags are stored on the preparation table opposite the stove.
There were four violations in total, including two high-priority violations:
- High priority-drinking water not obtained from an approved source. The operator said the water received from the residence. The house has municipal water supply.
- 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 shell eggs are stored on the shelf of mayonnaise. move. **On-site corrections**
- 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. The milk was opened two days ago.
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. There is a bag of lettuce on the beef rack. move. **On-site corrections**
5656 E Silver Springs Blvd, Silver Spring
There were 3 violations in total, 2 of which were high priority violations:
- High priority-ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. Corn dogs 8/17 and 8/19 are in a cool place, today is 8/30. Discontinued sales.
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Corn dogs are dated 8/17 and 8/19.
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. A box of lettuce, cucumbers, and peppers are placed on the top shelf within reach of the cooler. Move all to the bottom. **On-site corrections**
4905 E Silver Springs Blvd, Ocala
A total of 9 violations, of which 1 was a high priority violation:
- High priority-employees touch their face/hair and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. Two female employees touched their hair and continued to work without washing their hands. Female employees came to the dining area with gloves on, went back to the preparation area, and worked without washing their hands. **warn**
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. There are food residues inside the making table. An ice trough has been established in the dining area.
- Intermediate-The required employee training records/documents do not contain all the required information. Ten certificates lacking a cfm number and five certificates lacking a date of birth.
- Basic-Employees wear jewelry other than ordinary rings on their hands/arms when preparing food. Female employees wearing rings and watches
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Around the reachable door in the three-door cooler. In addition, the gasket was soiled.
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. Unwashed tomatoes on the shelves are placed on bags of pre-shredded and pre-washed lettuce.
- Basic-The damp cloth is not stored in the disinfectant between uses. A towel on the cooking line. Placed in a bucket during this inspection. **On-site corrections**
A total of seven violations, one of which is a high priority violation:
- High priority-The time/temperature control of safe food identified in the written program is the use of time as a public health control food without a time stamp, and it is impossible to determine the time to remove from temperature control. Waffle batter and mixed eggs are on the cooking line. The manager stated the items that were placed at 7 o'clock in the morning. The manager put an appropriate time on the project. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Employees drink alcohol on the cooler in the kitchen. The employee takes out the drink. **On-site corrections**
- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. The employee wallet is placed on the shelf next to the bread. Next to the employee's cigarette is a bag of grits on the kitchen shelf.
- Basic-There is a hole or other damage in the wall. Hole in the wall below the kitchen sink.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The vents above the grill and the floor below the oven are greasy. The area behind the soda nozzle in the waiting station. **Repeat Violation** **Repeat Violation**
- Basic-improper storage of items for a single service. Go to the container and go to the cup on the floor of the shed at the back of the restaurant.
- Basic-Time/temperature control of safe food that has been thawed improperly. Ground beef and pork chops are thawed at room temperature on the preparation table in the kitchen.
A total of 6 violations, one of which was a high priority violation:
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. In the cooler within reach of the cooking line, the ham is 45°, the employee moves to the freezer to cool down, and the temperature drops to 41°. **On-site corrections**
- 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. The milk is not dated, the manager is dated **On-site correction**
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. The microwave oven was dirty and the staff cleaned it. **On-site corrections**
- Intermediate-Spray bottles containing unmarked toxic substances. In the dry storage area, spray the bottle with an unmarked, manager-marked purple liquid. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. An employee was drinking a drink on the microwave, and the manager moved. **On-site corrections**
- Basic-Food is stored on the floor. In the dry storage room, the oil can container on the floor, the manager moved. **On-site corrections**
10135 SE Sunset Harbour Road, Summerfield
There are a total of 5 violations, of which 1 is a high priority violation:
- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. The cooler at the cooking line is within reach of fish dip 48°, hot dog 49°, cheese 50°, the manager moves to the freezer to lower the temperature, fish dip 42°, cheese 48°. **Corrective Actions Taken**
- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. The ice machine in the bar area had mold-like substances. The staff cleaned it during the inspection. The soda gun in the outdoor bar area was also dirty. . **On-site corrections**
- Intermediate-Well water test reports/documents are not available upon request.
- Basic-The floor area is covered by stagnant water. Walk-in cooler
- Basic-The sink used by the food staff does not provide a hand washing sign. The sink in the outdoor bar area.
Follow-up action required: Suggest an administrative complaint.
There were four violations in total, one of which was a high-priority violation:
- High priority--From the initial inspection: High priority-The employee touches a dirty surface and then begins to prepare food, handles clean equipment or utensils, or touches an unpackaged single service without washing hands project. The female staff cleaned the kitchen area with towels, and then continued to carry food without washing their hands. Female employees began to wear gloves on the sink on the cooking line to wash their hands. **Warning**-From the follow-up inspection on September 1, 2021: Female employees put their mobile phones in their pockets, touch the arms of male employees with their gloved hands, and continue to work without washing their hands and changing gloves. In addition, the female employee touched the tortilla with her arm while writing the time on the ship. In addition, male employees wear gloves to touch towels and clean the area, and continue to slice beef without washing their hands. **Administrator Complaints**
- Intermediate--From the initial inspection: Intermediate-Hand washing sink for purposes other than hand washing. Female employees rinsed the towels in the sink on the cooking line several times. **Repeat violations**-From the follow-up inspection on September 1, 2021: The female employee fills the pot with water on the sink on the cooking line. **Prolonged**
- Intermediate--From the initial inspection: Intermediate-Managers or persons in charge who lack food manager certification and no other certified food service managers are hired at the location. The certification of M. Solis expired on August 2, 21. The manager has taken the exam and cannot provide a new certificate. **Warning**-From the follow-up inspection on September 1, 2021: no changes. Six more people work without CFM. **Prolonged**
- Basic--From the initial inspection: Basic-The staff prepares food in the customer area of the dining area. Female staff distribute salsa at the front desk-starting from the follow-up inspection on 2021-09-01: salsa is distributed in the dining area with a complete restaurant. **Prolonged**
There were a total of five violations and no high-priority violations.
- Intermediate-Employees cannot use the sink at any time. The employees moved the lid in the sink. **On-site corrections** **Repeated violations**
- Intermediate-Failure to provide the required state-approved employee training certificate for employees hired 60 days ago. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For a male employee
- Intermediate-The operator does not correctly track/mark the number of ready-to-eat days, and the time/temperature control of the safe food prepared on site is kept at the refrigerated temperature before freezing, so that the date of the food is correctly marked when it is thawed and kept at the refrigerated temperature again. The pork date is marked as August 23, 2021, each employee’s items were cooked and frozen on 08/23, and the items were taken out of the refrigerator on August 30, 2021, and the employee’s fixed date was marked as **correction site**
- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. The water pump is turned off and the water heater is turned off, and the employee turns on (128°F). **On-site corrections**
- Basic-The sink used by the food staff does not provide a hand washing sign. The sink next to the three-compartment sink
There were a total of five violations and no high-priority violations.
- Intermediate-Food manager certification has expired. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ A female manager certification has expired.
- Basic-Current hotel and restaurant licenses are not displayed. June 1, 2021
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. After preparing two employee drinks on the table, the manager was dismissed. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The protruding cooler gasket is dirty. **Repeat violations**
- Basic-Single-use items are not stored upside down or protected from contamination. At the shaking station, the coffee filter is not covered, the hot dog container is not upside down, and the manager upside down. **On-site corrections**
Need follow-up: High-priority violations are found, and administrative actions are recommended.
There were a total of 3 violations and no high-priority violations.
- Intermediate-Non-service animals in food companies or establishments. Cat roaming specialty store. A bowl with food and water near the counter. Put a bag of cat food in the cabinet, within reach of the refrigerator.
- Intermediate-Required employee training provided by a third-party employee training program, and the operator cannot provide the original certificate for the trained employee. The employee training certificate is a photocopy. **Repeat violations** **Administrator complaints**
- Basic-Food stored in restricted areas. Plastic bottle case on the floor of the storage area. In addition, the personal foods on the shelves are placed on hot dogs and are within reach in the refrigerator.
There were two violations in total, and no high-priority violations.
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, and the date is not correctly marked for more than 24 hours. The cooler within reach of the server station, the two containers of rice are not dated, and the employees are dated. **On-site corrections**
- Basic-Store the silverware/appliances upright with the food contact surface facing up. At the server station, the manager turned upside down. **On-site corrections** **Repeated violations**
20359 E Pennsylvania Avenue Suite B, Dunnelon
There were two violations in total, and no high-priority violations.
- 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. On the cooler on the cooking line, the sausage is not dated, and the manager is dated. **On-site corrections** **Repeated violations**
- Basic-Current hotel and restaurant licenses are not displayed. On June 1, 2021, the operator printed and released a new one. **On-site corrections**
There were two violations in total, and no high-priority violations.
- Intermediate-Well water test reports/documents are not available upon request. There is currently no well water available. **Repeat violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The extendable freezer gasket is dirty.
There were two violations in total, and no high-priority violations.
- Intermediate-Well water test reports/documents are not available upon request. There are no files available at the time of the check.
- Basic-improper storage of items for a single service. The manager moved the cup near the cooler on the floor. **On-site corrections**
Da Li is serious about barbecue
One violation, no high-priority violations.
- Intermediate-Failure to provide the required state-approved employee training certificate for employees hired 60 days ago. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. An employee is missing. **warn**
184 Marion Oaks Blvd Unit M, Ocala
One violation, no high-priority violations.
- Basic-Time/temperature control of safe food that has been thawed improperly. The raw frozen pork is in the stagnant water, and the operator turns on the water. **On-site corrections**
5545 E Silver Springs Blvd, Silver Spring
Time is extended to correct early problems.
One violation, no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-No employee training certificate required by the state is provided. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**-Follow-up inspection from August 31, 2021: **Time extension**-Follow-up inspection from August 31, 2021: No change. **Prolonged**
Time is extended to correct early problems.
One violation, no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-Observe that all existing employees and all employees required employee training have expired. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Follow-up inspection from 2021-09-02: Five certificates are available and all have expired. A total of six employees (five with more than 60 days of work and one new employee). **Prolonged**
46 S Magnolia Ave, Suite B, Ocala
Meets the standard; the previous problem is corrected.
D & M round meal
Da Li is serious about barbecue
Meets the standard; the previous problem is corrected.