CHOP 5
4498 N ALAFAYA TRL, Orlando FL 32826
Last inspected Jul 19, 2024 · 3 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
JUL 24
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.rice kept on burners on front counter for 1 hour with temperature 89F, beans kept on burner located at front counter with temperature of 100F. Operator discard
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Romaine Lettuce, cabbage, spinach kept in glass reach in cooler located at front counter. Kept for less than 4 hours with temperature of 47 to 50F Ask employee to close plastic covers on cooler for rapid cooling,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of prep table located in smoothie station.
Employee eating in a food preparation or other restricted area. Employee eating on top of cutting board located in smoothie station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan covers located in walk in cooler.
Show the remaining 1 finding ▾
Silverware/utensils stored upright with the food-contact surface up. Cleaned silverware stored on rack next to walk in cooler facing up.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting.Plastic cambros stored one inside other while wet.
Silverware/utensils stored upright with the food-contact surface up.Clean silverware kept on dry rack facing up.
Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind blender on prep area.
Nov 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta kept for four hours on reach in cooler # on front counter 54F, shredded cheese kept on reach in cooler #2 at front counter with temperature of 46F, tofu 50F, cooked shrimp 48F, salmon 51ZF, cooked sweet potatoes 51F, boiled eggs 51F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta kept for four hours on reach in cooler # on front counter 54F, shredded cheese kept on reach in cooler #2 at front counter with temperature of 46F, tofu 50F, cooked shrimp 48F, salmon 51ZF, cooked sweet potatoes 51F, boiled eggs 51F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.rice kept on burners on front counter for 1 hour with temperature 89F, beans kept on burner located at front counter with temperature of 100F. Operator discard
Records/documents for required employee training do not contain all of the required information.Some certificates missing birthday and some missing training number.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.Reach in cooler #2 on front counter with ambient cooling temperature of 50F.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch.
Equipment and utensils not properly air-dried - wet nesting.Plastic cambros stored one inside other while wet.
No conspicuously located ambient air temperature thermometer in holding unit.In unit with temperature of 50F.
Silverware/utensils stored upright with the food-contact surface up.Clean silverware kept on dry rack facing up.
Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind blender on prep area.
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.