CEDAR GRILL CLERMONT
2407 S HWY 27, Clermont FL 34711 · 3524047888
Last inspected Jun 24, 2026 · 13 visits since August 2023
DEC 24
MAR 25
SEP 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live near control device in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024017804 | Mar 20, 2024 | May 29, 2024 | $400 |
Inspection history
13 visits, newest first
Jun 24, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
4 High priority2 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Chlorine 10ppm), operator added chlorine, 50 ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -gyro meat (56F - cooling, prepared Sunday, covered in deep pan) reach in cooler on cook line
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -cook washed hands while wearing gloves, educated employee, they removed gloves, washed hands and put on new gloves
Show the remaining 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers have heavy buildup
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Marthine
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
Cutting board has cut marks and is no longer cleanable. -make tables on cool line
Ice buildup in white reach-in freezer on cook line Operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom areas of upright reach in freezer/cooler in kitchen -exterior plastic containers above mop sink -all white shelving on cook line has buildup -shelves and floors under cooking equipment on cook line -exterior of all coolers, fryers, equipment on cook line and kitchen has heavy buildup -exterior of garbage cans have heavy buildup -drink cup holder unit on cook line is heavily soiled -backside of gyro warmer his heavily soiled
Wet mop not stored in a manner to allow the mop to dry.
Jun 24, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Chlorine 10ppm), operator added chlorine, 50 ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -gyro meat (56F - cooling, prepared Sunday, covered in deep pan) reach in cooler on cook line
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -cook washed hands while wearing gloves, educated employee, they removed gloves, washed hands and put on new gloves
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers have heavy buildup
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Marthine
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
Cutting board has cut marks and is no longer cleanable. -make tables on cool line
Dead roaches on premises. Kitchen -5 under coolers and under dry storage shelf -3 under triple sink -3 under soda boxes Cook line -8 behind reach in freezer -1 in shelf under drink cooler -2 dead in white shelves on cook line
Ice buildup in white reach-in freezer on cook line Operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom areas of upright reach in freezer/cooler in kitchen -exterior plastic containers above mop sink -all white shelving on cook line has buildup -shelves and floors under cooking equipment on cook line -exterior of all coolers, fryers, equipment on cook line and kitchen has heavy buildup -exterior of garbage cans have heavy buildup -drink cup holder unit on cook line is heavily soiled -backside of gyro warmer his heavily soiled
Wet mop not stored in a manner to allow the mop to dry.
Jun 23, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 24 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority5 Intermediate12 Basic
Show 24 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Chlorine 10ppm), operator added chlorine, 50 ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -gyro meat (56F - cooling, prepared Sunday, covered in deep pan) reach in cooler on cook line
Cooked/heated time/temperature control for safety food 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 stop sale. --gyro meat (56F - cooling, prepared Sunday, covered in deep pan) reach in cooler on cook line
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. -1 under coolers in kitchen -1 on wall by triple sink
Roach excrement and/or droppings present. -6 under soda boxes in kitchen -3 under triple sink -4 by reach in freezer on front line -4 by white shelves on cook line
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -cook washed hands while wearing gloves, educated employee, they removed gloves, washed hands and put on new gloves
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --gyro meat (56F - cooling, prepared Sunday, covered in deep pan) reach in cooler on cook line
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers have heavy buildup
No paper towels or mechanical hand drying device provided at handwash sink. -by dish machine
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Marthine
Torn packages/bags of food exposing the contents to contamination. See stop sale. -bag of salt open with small insects inside
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
Cutting board has cut marks and is no longer cleanable. -make tables on cool line
Dead roaches on premises. Kitchen -5 under coolers and under dry storage shelf -3 under triple sink -3 under soda boxes Cook line -8 behind reach in freezer -1 in shelf under drink cooler -2 dead in white shelves on cook line
Floor soiled/has accumulation of debris under shelves, cooler and sinks in kitchen
Ice buildup in white reach-in freezer on cook line Operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom areas of upright reach in freezer/cooler in kitchen -exterior plastic containers above mop sink -all white shelving on cook line has buildup -shelves and floors under cooking equipment on cook line -exterior of all coolers, fryers, equipment on cook line and kitchen has heavy buildup -exterior of garbage cans have heavy buildup -drink cup holder unit on cook line is heavily soiled -backside of gyro warmer his heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues. -cook line -kitchen
Ripped/worn tin foil used as shelf cover. -under 4 burner and flat top grill on cook line
Walls soiled with accumulated grease, food debris, and/or dust. -kitchen
Wet mop not stored in a manner to allow the mop to dry.
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled -interior of reach in coolers in kitchen -interior of microwave -white cutting board on cook line and table in kitchen
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Marthine
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area
Equipment in poor repair. -upright reach in freezer and small reach in cooler in kitchen
Hole in or other damage to wall beside office door
Ice buildup in white reach-in freezer on cook line
Light not functioning in kitchen and over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves in kitchen -metal racks on bottom of upright reach in coolers in kitchen have residue buildup -exterior of fryer cabinets have residue buildup -cabinet under hand sink on cook line
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
Water leaking from pipe under prep sink.
Wet mop not stored in a manner to allow the mop to dry.
Feb 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef over cooked chicken in upright reach in freezer in kitchen. Operator moved cooked chicken to top shelf.
Roach activity present as evidenced by live roaches found. -1 live near control device in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled -interior of reach in coolers in kitchen -interior of microwave -white cutting board on cook line and table in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. -in kitchen
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Marthine
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area
Dead roaches on premises. -36++ in kitchen under triple sink, in control device under prep sink, under reach in coolers and by back door
Equipment in poor repair. -upright reach in freezer and small reach in cooler in kitchen
Hole in or other damage to wall beside office door
Ice buildup in white reach-in freezer on cook line
Light not functioning in kitchen and over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves in kitchen -metal racks on bottom of upright reach in coolers in kitchen have residue buildup -exterior of fryer cabinets have residue buildup -cabinet under hand sink on cook line
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
Water leaking from pipe under prep sink.
Wet mop not stored in a manner to allow the mop to dry.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate15 Basic
Show 24 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm, operator had no quaternary ammonia left, bought bleach and remade sanitizer sink, 50 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef in upright reach in cooler in kitchen
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked rice dated 9/12 -grape leaves dated 9/13
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -cutting board on make line cooler at cook line -fryer baskets at fryers
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -2 employees M. and C.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator went and purchased bleach during inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -kitchen
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Marthine
Spray bottle containing toxic substance not labeled. -bottle of blue liquid under shelf by triple sink
Carbon dioxide/helium tanks not adequately secured.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -in white reach in refrigerator
Equipment in poor repair. -gaskets on white reach in freezer on cook line -upright reach in freezer in kitchen -small reach in cooler in kitchen
Exterior door has a gap at the threshold that opens to the outside. -back door
Food stored on floor. -uncooked rice in kitchen. Operator corrected.
Hole in or other damage to wall beside office door.
Ice buildup in white reach-in freezer on cook line.
Light not functioning over fryers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers -exterior 3 drawer plastic storage bin near dry storage
Old food stuck to clean dishware/utensils. -chopper in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. -cook line
Ripped/worn tin foil used as shelf cover. -sandwich press on cook line
Working containers of food removed from original container not identified by common name. -container of white substance on dry storage shelf, operator discarded.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef over sauces in upright reach in freezer in kitchen
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw mussels in reach in freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -8 lbs lentils, 12 lbs rice, 4 lbs baba ghanoush
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked beef (50F - Cold Holding), held more than four hours per operator. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. -chopper in kitchen above freezer -can opener -white cutting board in kitchen and cook line -green cutting board in kitchen
No soap provided at handwash sink at entry to kitchen
Nonfood-grade basting brush used in food. -in utensil crock in kitchen
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -soup, cooked chicken in reach in freezer
Spray bottle containing toxic substance not labeled. -white bottle on front counter
Carbon dioxide/helium tanks not adequately secured.
Clean utensils not stored inverted or in a protected manner in kitchen
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. -3 dead under upright reach in cooler in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee tumbler next to single service items on front counter
Equipment in poor repair. -gaskets on upright reach in coolers in kitchen
Interior of microwaves has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and kitchen -interior fryer cabinets -exterior sides of cooking equipment
Working containers of food removed from original container not identified by common name. -container of sugar in kitchen
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick chill. Gyro Meat (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. One long white cutting board at front counter. Can opener on prep table soiled. Manager cleaned.
Spray bottle containing toxic substance not labeled. Unlabeled bottle with blue liquid at front counter
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks at front counter. Manager inverted.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Manager removed
Employee with no beard guard/restraint while engaging in food preparation. Male cook at front counter.
Employee with no hair restraint while engaging in food preparation. No females prepping food no hair restraint. Manager provided
Equipment in poor repair. White cooler gaskets on cook line.
Floor soiled/has accumulation of debris. Floor under frying soiled.
Food stored on floor. Bucket of sauce on floor in dry storage.
Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer at front counter In upright white freezer in prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled. Upright white freezer in prep area.
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm. Operator adjusted, 200 ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -red beans, black beans, soup chicken, chimichurri, chili beef
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -red beans, black beans, soup chicken, chimichurri, chili beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -gyro meat 48 F cold holding, held less than four hours per operator. Moved to reach in cooler for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -can opener in kitchen
Handwash sink not accessible for employee use at all times. -blocked by bowl on front line.
No paper towels or mechanical hand drying device provided at handwash sink. -at front and back handwash sink
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents dusty in front lobby.
Employee with no beard guard/restraint while engaging in food preparation. -employee preparing food on line.
Equipment in poor repair. -gaskets on white reach in freezer on cook line.
Ice buildup in reach-in freezer on front line.
In-use ice bucket stored on soiled surface between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and reach in freezers.
Reach-in freezer shelves with rust that has pitted the surface in kitchen.
Single-service articles improperly stored. -spoons on front line.
Mar 21, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in back kitchen area -interior of fryer vats -flat top grill -interior of vertical broiler on cook line.
Buildup of food debris/soil residue on equipment door handles. -all reach in coolers and reach in freezers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents are soiled in front lobby. -ceiling tiles in back kitchen area.
Cutting board has cut marks and is no longer cleanable. -yellow, red, and green cutting boards in dish area. -white cutting boards on cook line.
Floor soiled/has accumulation of debris. -underneath all coolers and equipment in back kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on True reach in freezer in back kitchen. -top back and interior of fryers on cook line. -gaskets on white reach in freezer on cook line. -underside of tea dispenser in front lobby. -underside of coffee machine in front lobby.
Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues.
Reach-in cooler and reach in freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. -dump sink in kitchen area.
Mar 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 35 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate24 Basic
Show 35 findings ▾
Food with mold-like growth. See stop sale. -raw beef stored in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauces in reach in cooler in the back kitchen. -raw beef stored over spices in reach in freezer.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw beef stored over raw salmon in reach in freezer in back kitchen.
Roach activity present as evidenced by live roaches found. -20 + live roaches between and under True freezer and True cold holding unit in back kitchen area. -10 live roaches behind Frigidaire freezer in back kitchen area. Total 30+ live roaches
Stop Sale issued due to food not being in a wholesome, sound condition. -salmon thawed in ROP package.
Toxic substance/chemical improperly stored. -cleaner stored by front handwash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in back kitchen area -interior of fryer vats -flat top grill -interior of vertical broiler on cook line.
Handwash sink not accessible for employee use at all times. -front handwash sink blocked by bowl of french fries -back handwash sink blocked by step ladder.
Handwash sink used for purposes other than handwashing. -employee dumped drink down handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. -at back handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -diced tomatoes, cooked chicken not datemarked. Educated employees.
Buildup of food debris/soil residue on equipment door handles. -all reach in coolers and reach in freezers.
Carbon dioxide/helium tanks not adequately secured. - tank located next to bag n box rack.
Cardboard used to line food-contact shelves. -in reach in cooler in back kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents are soiled in front lobby. -ceiling tiles in back kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -coffee mugs in front lobby.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon thawed in ROP package in reach in cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -yellow, red, and green cutting boards in dish area. -white cutting boards on cook line.
Dead roaches on premises. - 10+ dead roaches under white freezer and True Cold holding unit. - 2 bug traps with 10 each dead roaches
Employee with no beard guard/restraint while engaging in food preparation. -on cook line
Floor soiled/has accumulation of debris. -underneath all coolers and equipment in back kitchen.
Food stored in a location that is exposed to splash/dust. -old ceiling tiles stored over spices on dry stone rack by the back door.
Food stored on floor. -bulk bag of salt, sesame seed butter and cooking oil by back door.
Ice bucket stored on top of ice machine between uses.
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. -stored inside ice bucket
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -tongs stored underneath cooking equipment on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -in back kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on True reach in freezer in back kitchen. -top back and interior of fryers on cook line. -gaskets on white reach in freezer on cook line. -underside of tea dispenser in front lobby. -underside of coffee machine in front lobby.
Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues.
Reach-in cooler and reach in freezer shelves with rust that has pitted the surface.
Stored food not covered. -open bag of rice in dry storage area.
Time/temperature control for safety food thawed in an improper manner. -raw beef was set out in room temperature for thawing. Educated employee, moved the container to reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -on cook line between reach in coolers.
Water leaking from pipe and/or faucet/handle. -dump sink in kitchen area.
Aug 31, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chili.
Bowl or other container with no handle used to dispense food. Seasoning scoop.
Carbon dioxide/helium tanks not adequately secured.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon.
Food stored on floor. -Cooking oil on floor.
Wall soiled with accumulated grease, food debris, and/or dust. Rear prep area.
Aug 23, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Yellow cutting board.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use ice scoop stored on soiled surface between uses. Stored directly on top of ice machine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.