MR QUICK RESTURANT
5615 W COLONIAL DR, Orlando FL 32808 · 4078028990
Last inspected Apr 27, 2026 · 21 visits since August 2023
MAR 25
MAY 25
JUL 25
NOV 25
APR 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 roach on wall next to hand sink across from stove in back kitchen 2 live roaches under triple sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025025649 | Mar 18, 2025 | Jun 12, 2025 | — |
| 4--2024004620 | Dec 7, 2023 | Apr 10, 2024 | — |
| 4--2023058469 | Oct 2, 2023 | Mar 28, 2024 | — |
| 4--2023048426 | Aug 2, 2023 | Oct 12, 2023 | $400 |
| 4--2021053230 | Oct 27, 2021 | Jan 6, 2022 | $400 |
Inspection history
21 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw eggs with gloves and did not take off gloves and washed after cracking eggs. Employee is reeducated to wash hands after cracking raw eggs
Accumulation of lime scale on the inside of the dishmachine.
Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. Backsplash is soiled
Floor soiled/has accumulation of debris. Floor underneath cooking equipment is soiled
Show the remaining 3 findings ▾
Floor tiles missing and/or in disrepair. Floor tiles I front of dish washer machine is crack or broken
Hole in or other damage to wall. In second door entry
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above burner stove is soiled with dust
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority1 Intermediate14 Basic
Show 20 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched dirty dish towel and proceeded to make food. Educated staff and he washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over vegetables
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green beans Tomato soup
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Green beans Tomato soup
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon with fat in drawer less than 4 hours. cheese (80F - Cold Holding);. Placed on ice to bring down temperature. lasagna (47F - Cold Holding)
No paper towels or mechanical hand drying device provided at handwash sink. Sink near dish. Management filled.
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Medium white board on front counter.
Equipment in poor repair. Reach in cooler on front counter and dish machine leaking water. Gaskets torn on reach in cooler.
Floor area(s) covered with standing water. Water leaking from dishwasher causing floor tiles to lift.
Floor soiled/has accumulation of debris. Under equipment throughout establishment.
Floor tiles missing and/or in disrepair. Water leaking from dishwasher causing floor tiles to lift.
Hole in or other damage to wall. Near exit from kitchen.
Ice buildup in reach-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar bin. Management removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line reach in cooler gaskets at front service counter, and sides of the equipment on cook line. Sides of equipment on cook line. Shelves in cabinets on front counter.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler. Staff cleaned
Wall soiled with accumulated grease, food debris, and/or dust. Around dishwasher
Nov 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority1 Intermediate14 Basic
Show 21 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. 0Ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched dirty dish towel and proceeded to make food. Educated staff and he washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over vegetables
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green beans Tomato soup
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Green beans Tomato soup
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon with fat in drawer less than 4 hours. cheese (80F - Cold Holding);. Placed on ice to bring down temperature. lasagna (47F - Cold Holding)
No paper towels or mechanical hand drying device provided at handwash sink. Sink near dish. Management filled.
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Medium white board on front counter.
Equipment in poor repair. Reach in cooler on front counter and dish machine leaking water. Gaskets torn on reach in cooler.
Floor area(s) covered with standing water. Water leaking from dishwasher causing floor tiles to lift.
Floor soiled/has accumulation of debris. Under equipment throughout establishment.
Floor tiles missing and/or in disrepair. Water leaking from dishwasher causing floor tiles to lift.
Hole in or other damage to wall. Near exit from kitchen.
Ice buildup in reach-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar bin. Management removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line reach in cooler gaskets at front service counter, and sides of the equipment on cook line. Sides of equipment on cook line. Shelves in cabinets on front counter.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler. Staff cleaned
Wall soiled with accumulated grease, food debris, and/or dust. Around dishwasher
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cracked and cooked raw eggs changed gloves to plate without hand wash.
Raw animal food stored over/not properly separated from ready-to-eat food. French toast batter over ham in reach in cooler on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (67F - Hot Holding) Staff states that it was recently reheated. Les than 4 hours ago. Staff took to reheat again.
No paper towels or mechanical hand drying device provided at handwash sink. Staff filled. Sink in kitchen.
No soap provided at handwash sink. Located in kitchen. Staff filled.
Accumulation of debris inside warewashing machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook and server wearing watches.
Equipment in poor repair. Reach in cooler on front counter Dishwasher leaking water
Hole in or other damage to wall. Exit to kitchen wall
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk and spoon next to stove. 95F Manager discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler located on the front counter. Sides of the equipment on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. On front service line counter.
May 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. -Torn gasket in bottom fridge at end of wait station
No handwashing sign provided at a hand sink used by food employees. In menswear bathroom
May 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Brown gravy, white gravy, 2hrs; (84F-105F - Cooling) in reach in cooler. Operator immediately removed to be put on ice bath for temperature recovery
Roach activity present as evidenced by live roaches found. 1 live roach on wall next to hand sink across from stove in back kitchen 2 live roaches under triple sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawer coolers: pork, chops, catfish, sausage links, hamm; (43-52F - Cold Holding) less than 4hrs per operator. Operator immediately put all items on ice bath. For temperature recovery
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Date on waffle mix was from 5/20. Per operator waffle mix was made 5/22. Operator immediately corrected
Equipment in poor repair. -Torn gasket in bottom fridge at end of wait station
Floor soiled/has accumulation of debris. -Floor behind hand sink and to go station at front counter
No handwashing sign provided at a hand sink used by food employees. In menswear bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket in prep cooler front line. And gasket in small chest freezer -Cooler by back door is rusted inside bottom
Water leaking from pipe and/or faucet/handle. -Pipe leaking onto floor under triple sink
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Manager or person in charge lacking proof of food manager certification. For Owner, establishment has 2 other current CFM
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
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.
Ceiling tile missing. Ceiling tile above cooler in back kitchen out of place
Floor soiled/has accumulation of debris. -under double sink and oven / prep area. - floor throughout kitchen
Floor tiles missing and/or in disrepair. Several floor tiles broken and out of place in kitchen with standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under and behind drawer coolers, heavily soiled
Plumbing system in disrepair. Dishwasher leaking into Floor when running
Unnecessary items/unused equipment on the premises. Ice machine no longer in use
Mar 18, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. French toast mix made with raw shell eggs over container of pickles in prep cooler. Operator immediately removed
Sewage/wastewater backing up through floor drains. Sewage waste water coming up from drain at right side wait station in front counter. Employees walking through to use wait station
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Drawer cooler: Salmon patties 45F-48F cold holding overnight per operator. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler: Salmon patties 45F-48F cold holding overnight per operator. Operator immediately discarded
Manager or person in charge lacking proof of food manager certification. For Owner, establishment has 2 other current CFM
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
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.
Ceiling tile missing. Ceiling tile above cooler in back kitchen out of place
Dead roaches on premises. 1 dead roach in used ice machine. Operator immediately cleaned up and removed
Floor soiled/has accumulation of debris. -under double sink and oven / prep area. - floor throughout kitchen
Floor tiles missing and/or in disrepair. Several floor tiles broken and out of place in kitchen with standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under and behind drawer coolers, heavily soiled
Plumbing system in disrepair. Dishwasher leaking into Floor when running
Unnecessary items/unused equipment on the premises. Ice machine no longer in use
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Tilled register, went outside came back, went to get jacket for customer to plating food. Manager educated staff. Manager educated staff.
Vacuum breaker missing at hose bibb or on fitting. Next to dishwasher
Handwash sink not accessible for employee use at all times. Prep table in kitchen. Manager moved table.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen. Manager added paper towels. Men's restroom
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. Ice machine Dishwasher leaking water
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76F wish on cook line.
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on the front line.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Tilled register, went outside came back, went to get jacket for customer to plating food. Manager educated staff. Manager educated staff.
Vacuum breaker missing at hose bibb or on fitting. Next to dishwasher
Handwash sink not accessible for employee use at all times. Prep table in kitchen. Manager moved table.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen. Manager added paper towels. Men's restroom
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. Ice machine Dishwasher leaking water
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76F wish on cook line.
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on the front line.
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sausage patty (54F - Cold Holding); raw bacon (54F - Cold Holding). Ambient temperature of low boy cooler @59F, door wasn't closed all the way. Less than 4 hours in the cooler. closed doors will monitor temperature.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above cook line. Management discarded cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board on cook line. Staff removed phone.
Equipment in poor repair. Torn gasket on up right cooler on front service line and back kitchen.
No handwashing sign provided at a hand sink used by food employees. Sink on front counter. Manager wrote a sign.
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 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. 0ppm. Multiple tries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sausage patty (54F - Cold Holding); raw bacon (54F - Cold Holding). Ambient temperature of low boy cooler @59F, door wasn't closed all the way. Less than 4 hours in the cooler. closed doors will monitor temperature.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above cook line. Management discarded cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board on cook line. Staff removed phone.
Equipment in poor repair. Torn gasket on up right cooler on front service line and back kitchen.
No handwashing sign provided at a hand sink used by food employees. Sink on front counter. Manager wrote a sign.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ground beef (47F - Cold Holding) from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (47F - Cold Holding). From yesterday
Reach-in freezer interior/shelves have accumulation of soil residues. Located near back entrance.
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Coleslaw in front counter reach in
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. 00pm
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw in reach in on front counter
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen. Towels wouldn't come out of holder. Manager changed the batteries.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front service counter
Equipment in poor repair. Low boy cooler on front counter doesn't work.
Hole in or other damage to wall. Near entrance
Light not functioning. Kitchen
Light shield damaged/in disrepair. In kitchen are near stove
Wall soiled with accumulated grease, food debris, and/or dust. Cook line
Dec 7, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Coleslaw in front counter reach in
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. 00pm
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw in reach in on front counter
Rodent activity present as evidenced by rodent droppings found. 60 droppings on top and bottom wooden self on front service counter staff cleaned up droppings.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen. Towels wouldn't come out of holder. Manager changed the batteries.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front service counter
Equipment in poor repair. Low boy cooler on front counter doesn't work.
Hole in or other damage to wall. Near entrance
Light not functioning. Kitchen
Light shield damaged/in disrepair. In kitchen are near stove
Wall soiled with accumulated grease, food debris, and/or dust. Cook line
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate10 Basic
Show 10 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on prep table. Manager placed on sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee canned beverage in produce cooler. Staff removed.
Equipment in poor repair. Door on low boy-under grill doesn't close properly.
Floor area(s) covered with standing water. Under mop sink
Floor not cleaned when the least amount of food is exposed.throughout establishment
Hole in or other damage to wall. Near hand sink at entrance to kitchen.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Around nozzle on soda fountain. 2. Door and drain of ice bin at fountain. 3. Top of reach in coolers on cook line 4. Equipment sitting on top of reach in freezer in back kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line all reach in coolers except for small make table.
Oct 9, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage raw (58F - Cold Holding); ham (58F - Cold Holding). Less than 4 hours. In cook line cooler. Cold Holding); chili (49F). Ambient air in cooler at 59F placed a second thermometer in cooler reading 45F. manager states door was left open
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on prep table. Manager placed on sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee canned beverage in produce cooler. Staff removed.
Equipment in poor repair. Door on low boy-under grill doesn't close properly.
Floor area(s) covered with standing water. Under mop sink
Floor not cleaned when the least amount of food is exposed.throughout establishment
Hole in or other damage to wall. Near hand sink at entrance to kitchen.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Around nozzle on soda fountain. 2. Door and drain of ice bin at fountain. 3. Top of reach in coolers on cook line 4. Equipment sitting on top of reach in freezer in back kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line all reach in coolers except for small make table.
Oct 2, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage raw (58F - Cold Holding); ham (58F - Cold Holding). Less than 4 hours. In cook line cooler. Cold Holding); chili (49F). Ambient air in cooler at 59F placed a second thermometer in cooler reading 45F. manager states door was left open
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. Employees signed at time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on prep table. Manager placed on sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee canned beverage in produce cooler. Staff removed.
Equipment in poor repair. Door on low boy-under grill doesn't close properly.
Floor area(s) covered with standing water. Under mop sink
Floor not cleaned when the least amount of food is exposed.throughout establishment
Hole in or other damage to wall. Near hand sink at entrance to kitchen.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Around nozzle on soda fountain. 2. Door and drain of ice bin at fountain. 3. Top of reach in coolers on cook line 4. Equipment sitting on top of reach in freezer in back kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line all reach in coolers except for small make table.
Oct 2, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Rodent activity present as evidenced by rodent droppings found. 35 droppings total 6 in dry storage area 5 behind reach in cooler in kitchen 24 at entrance from back door. Staff cleaned up droppings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage raw (58F - Cold Holding); ham (58F - Cold Holding). Less than 4 hours. In cook line cooler. Cold Holding); chili (49F). Ambient air in cooler at 59F placed a second thermometer in cooler reading 45F. manager states door was left open
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. Employees signed at time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on prep table. Manager placed on sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee canned beverage in produce cooler. Staff removed.
Equipment in poor repair. Door on low boy-under grill doesn't close properly.
Floor area(s) covered with standing water. Under mop sink
Floor not cleaned when the least amount of food is exposed.throughout establishment
Hole in or other damage to wall. Near hand sink at entrance to kitchen.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Around nozzle on soda fountain. 2. Door and drain of ice bin at fountain. 3. Top of reach in coolers on cook line 4. Equipment sitting on top of reach in freezer in back kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line all reach in coolers except for small make table.
Aug 2, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/KAMRAM DANESHJAM 11-3 17
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen has incrusted
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep are in kitchen.
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. Under counter cooler on front counter. No time control foods present.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F, container next to stove. Manager placed on a clean plate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the counter shelves in back kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Front counter of under counter cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area
Aug 2, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate9 Basic
Show 13 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. Not registering 2 attempts.
Rodent activity present as evidenced by rodent droppings found. 10 droppings In storage room under rack. Staff swept up droppings.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/KAMRAM DANESHJAM 11-3 17
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen has incrusted
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.. 1 dead rodent In storage room under rack.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep are in kitchen.
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. Under counter cooler on front counter. No time control foods present.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F, container next to stove. Manager placed on a clean plate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the counter shelves in back kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Front counter of under counter cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen 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.