Altamonte Spg32714
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rabbit (52F - Cold Holding); raw chicken (49-50 F - Cold Holding); beef (49-50 F - Cold Holding); pork (49-50 F - Cold Holding) in reach in cooler overnight
High priorityPERUANISIMA BAKERY AND CAFE →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rabbit (52F - Cold Holding); raw chicken (49-50 F - Cold Holding); beef (49-50 F - Cold Holding); pork (49-50 F - Cold Holding) in reach in cooler overnight
High priorityPERUANISIMA BAKERY AND CAFE →Aug 26, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg flat on prep table. Employee marked time.
High priorityPERUANISIMA BAKERY AND CAFE →Aug 26, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at Togo area. Operator marked time.
High priorityKOBE JAPANESE STEAK HOUSE OF ALTAMONTE SPRINGS LLC →Aug 26, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple cooked items 8/4/2026. Per operator chicken and beef pulled from freezer. Operator dated.
High priorityAREPAS, CAFE AND MORE →Aug 25, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Operator turned off dish machine and switched to 3 compartment sink.
High priorityCHAYHANA →Aug 20, 2026
Operating with an expired Division of Hotels and Restaurants license.
High priorityCHAYHANA →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding); mozzarella cheese (46F - Cold Holding); pasta sauce (46F - Cold Holding); ham (46F - Cold Holding) in reach in cooler less than 4 hours. Operator placed in reach in freezer for temperature recovery
High priorityANTICA PIZZERIA →Aug 18, 2026
Non-food grade paper/paper towel used as liner for food container. Brown paper used to dry jalapeños in walk in cooler. Operator removed.
High priorityFAT LAMB →Aug 17, 2026
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 4 salmon completely thawed in bag in reach in cooler.
High priorityFAT LAMB →Aug 17, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Gyro meat on cooks line. Operator marked time 1:00 pm
High priorityFAT LAMB →Aug 17, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burgers over cheese in reach in back of the house. Operator placed burgers below cheese
High priorityBURGER VAULT →Aug 17, 2026