CHEF AND LOLA HEALTHY CUISINE
1322 JOHN YOUNG PKWY, Kissimmee FL 34741
Last inspected Dec 18, 2024 · 6 visits since August 2023
AUG 23
AUG 23
MAR 24
JUN 24
DEC 24
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects at bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 10 BLAKE BLVD, Celebration — this licence has since moved.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
In-use tongs stored on equipment door handle between uses. Top of make table shelves. Operator removed it.
Light not functioning. One out by the hoods.
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
Recorded at 10 BLAKE BLVD, Celebration — this licence has since moved.
2 High priority0 Intermediate13 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored on top of pasta at the bottom of make table. Operator removed it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table on crab side (); boiled eggs (52F - Cold Holding); sausage (52F - Cold Holding); cooked potatoes (52F - Cold Holding); cooked rice (53F - Cold Holding); cooked crab legs (52F - Cold Holding); tomato cut (53F - Cold Holding). Operator stated that she checked the temperature less than 4 hours ago and was at 40f and she did moved everything to the walk-in cooler.
Bowl or other container with no handle used to dispense food. At the parm cheese. Operator replaced it with a Handle scoop.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless bowls at the storage shelves back of the house. Operator fix it.
Equipment and utensils not properly air-dried - wet nesting. Storage shelves next to the exit door. Operator removed it and put it as single service to be dry.
Food storage container/container lid cracked or broken. Plastic container At the storage area back of the house. Operator discarded.
Food stored on floor. Fryer oil stored on floor. Operator move it to the top of the table.
In-use tongs stored on equipment door handle between uses. Top of make table shelves. Operator removed it.
Light not functioning. One out by the hoods.
Old labels stuck to food containers after cleaning. Storage area next to the exit door. Operator removed the label.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and bottom of make table.
Standing water in bottom of reach-in-cooler. Bottom table kitchen area.
Stored food not covered. At the reach-in freezer kitchen area. Operator covered it all.
Wet wiping cloth not stored in sanitizing solution between uses. At the make table top. Operator put it on the sanitizer solution.
Jun 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
Recorded at 10 BLAKE BLVD, Celebration — this licence has since moved.
3 High priority2 Intermediate15 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine less than 50ppm chlorine as indicated by test strip color. Ecolab serviced machine during inspection, retest at 100ppm.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Assisted operator in setting up 3-compartment sink until dishmachine service scheduled for this afternoon, per operator. Ecolab serviced machine during inspection, retest at 150ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled egg 41F for approximately 3 hours per operator, operator placed with ice in walk-in cooler to rapid chill.
No paper towels or mechanical hand drying device provided at handwash sink. Back prep area handwash sink dispenser located on other side of 3-compartment sink. 2nd bar handwash sink
No soap provided at handwash sink. 2nd bar handwash sink
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. In sugar on servery line area. operator removed.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone on clean dish storage rack in warewashing area.
Equipment and utensils not properly air-dried - wet nesting. Multiple items in clean dish storage. Operator separated dishes for proper air drying.
Equipment in poor repair. Gaskets soiled with food debris on cookline. Handle missing from cookline maketable.
In-use knife/knives stored in cracks between pieces of equipment. On cookline.
Interior of oven/microwave has accumulation of black substance/grease/food debris. 1 in server area.
Light not functioning. 1 light in hood vent on cookline. Ongoing electrical issues per operator.
No Heimlich maneuver/choking sign posted. Provided to operator.
No handwashing sign provided at a hand sink used by food employees. 2nd bar handwash sink
Old food stuck to clean dishware/utensils. Multiple dishes in clean warewashing storage. Dishes were removed to be cleaned again.
Old labels stuck to food containers after cleaning. On pan in clean warewashing storage. Operator removed label and placed for recleaning
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wiping cloths on cutting board on cookline. Operator removed.
Aug 17, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
Recorded at 10 BLAKE BLVD, Celebration — this licence has since moved.
0 High priority0 Intermediate0 Basic
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
Recorded at 10 BLAKE BLVD, Celebration — this licence has since moved.
4 High priority6 Intermediate12 Basic
Show 22 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee no hand wash then put gloves on
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee bare hand contacted ready to eat fries Operator coached employee to always wear gloves when working with ready to eat foods employee redropped fries to a temp of 160F
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects at bar area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (81F - Hot Holding less the 2 hours
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Certified food manager unable to answer basic questions about allergens.
Handwash sink not accessible for employee use at all times. Blocked by cup in bar hand sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator found test stripes
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Checked thermometer won't go down pass 40F
Spray bottle containing toxic substance not labeled. Yellow liquid in spray bottle needs label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in Back area
Accumulation of debris on exterior of warewashing machine. On dishwasher
Bowl or other container with no handle used to dispense food. Plastic ramekin in sprinkles in server area
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Small cuttings boards in back prep area
Equipment and utensils not properly air-dried - wet nesting.metal pans in back area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer
In-use tongs stored on equipment door handle between uses. All throughout kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Paddle in corn starch touching products Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave far right dirty
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets-on reach in freezer
Waste line missing at soda gun holster. At bar
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.