OLD TIME DINNER LLC
1350 W NORTH BLVD, Leesburg FL 34748 · 352.805.4250
Last inspected May 12, 2026 · 18 visits since July 2023
AUG 24
OCT 24
MAY 25
SEP 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. -Cook placing tomato and lettuce on burger bun.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025091885 | Sep 18, 2025 | Feb 2, 2026 | $200 |
| 4--2019020343 | Mar 5, 2019 | May 6, 2019 | $200 |
Inspection history
18 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -No dates on meatloaf or cooked noodles. -No dates on any product in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over ansul extinguishers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Equipment in poor repair. -Chest freezer held together with duct tape.
Show the remaining 2 findings ▾
Floors not maintained smooth and durable.
No conspicuously located ambient air temperature thermometer in holding unit. -Silver double door refrigerator.
Apr 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 4 high priority.
4 High priority5 Intermediate20 Basic
Show 29 findings ▾
Dented/rusted cans present. See stop sale. -#10 can of ketchup.
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. -Handling soiled plates and then grabbing clean plates.
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. -Cook placing tomato and lettuce on burger bun.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over pancake batter.
Food-contact surface soiled with food debris, mold-like substance or slime. -Sauce bottles on cook line. -Breading container in walk in cooler.
Handwash sink not accessible for employee use at all times. -To right of dish machine.
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.
No soap provided at handwash sink. -To right of dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -No dates on meatloaf or cooked noodles. -No dates on any product in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -Sour cream scoop in double door silver refrigerator.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over ansul extinguishers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Equipment in poor repair. -Chest freezer held together with duct tape.
Equipment or utensils not designed or constructed in a durable manner. -Metal scoop hanging on wall above hand sink.
Floor soiled/has accumulation of debris. -Dry storage. -Under equipment. -Throughout kitchen. -Walk in cooler. -Walk in freezer.
Floors not maintained smooth and durable.
Food stored on floor. -Bag of onions in walk in cooler.
Hole in or other damage to wall. -Under three compartment sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Spoons in chocolate ice cream in chest freezer.
No conspicuously located ambient air temperature thermometer in holding unit. -Silver double door refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of chest freezers. -Interior of fryer cabinets. -Hood system. -Under cook line. -Under all cook line equipment. -Shelving throughout. -Walk in cooler door handle. -Walk in cooler door.
Reach-in cooler interior/shelves have accumulation of soil residues. -Interior of unused cooler near dry storage. -Interior of double door silver refrigerator. -Interior of chest freezers to right of fryers.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink to left of three compartment sink.
Stored food not covered. -Meatloaf in walk in cooler. -Cooked chicken wings.
Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -Around entire cook line.
Wet mop not stored in a manner to allow the mop to dry. -Dirty mop bucket water.
Sep 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Required employee training expired 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. -To right of dish machine.
Equipment in poor repair. -Chest freezer.
Floor tiles missing and/or in disrepair. -Throughout.
Hole in or other damage to wall. -Under three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around handsink. -Shelving throughout. -Hoods. -Interior of fryer cabinets. -Under grill. -Exterior of fryers.
Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -All around cook line.
Sep 19, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw oysters over French fries. -Raw beef over ice bags in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked ham.
Toxic substance/chemical improperly stored. -Cleaner by sauces on cook line.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk in walk in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. -To right of dish machine.
Equipment in poor repair. -Chest freezer.
Floor soiled/has accumulation of debris. -Under all equipment. -Walk in freezer floor.
Floor tiles missing and/or in disrepair. -Throughout.
Hole in or other damage to wall. -Under three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No handwashing sign provided at a hand sink used by food employees. -At bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around handsink. -Shelving throughout. -Hoods. -Interior of fryer cabinets. -Under grill. -Exterior of fryers.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in ice cream freezer. -Unused refrigerator to right of silver refrigerator. -Silver refrigerator.
Single-service articles improperly stored. -Aluminum pans and to go cups.
Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -All around cook line.
Sep 18, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw oysters over French fries. -Raw beef over ice bags in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked ham.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef 46f, Meatloaf 46f, Potatoes 47f, Shrimp 40f, Beef 46f, Milk 48f. Less than 4 hours. Operator states door was open during prep. Other TCS FOODS ARE IN RANGE.
Toxic substance/chemical improperly stored. -Cleaner by sauces on cook line.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk in walk in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. -To right of dish machine.
Equipment in poor repair. -Chest freezer.
Floor soiled/has accumulation of debris. -Under all equipment. -Walk in freezer floor.
Floor tiles missing and/or in disrepair. -Throughout.
Hole in or other damage to wall. -Under three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No handwashing sign provided at a hand sink used by food employees. -At bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around handsink. -Shelving throughout. -Hoods. -Interior of fryer cabinets. -Under grill. -Exterior of fryers.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in ice cream freezer. -Unused refrigerator to right of silver refrigerator. -Silver refrigerator.
Single-service articles improperly stored. -Aluminum pans and to go cups.
Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -All around cook line.
Sep 17, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority2 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw oysters over French fries. -Raw beef over ice bags in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked ham.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef 46f, Meatloaf 46f, Potatoes 47f, Shrimp 40f, Beef 46f, Milk 48f. Less than 4 hours. Operator states door was open during prep. Other TCS FOODS ARE IN RANGE.
Toxic substance/chemical improperly stored. -Cleaner by sauces on cook line.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk in walk in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. -To right of dish machine.
Equipment in poor repair. -Chest freezer.
Floor soiled/has accumulation of debris. -Under all equipment. -Walk in freezer floor.
Floor tiles missing and/or in disrepair. -Throughout.
Hole in or other damage to wall. -Under three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No handwashing sign provided at a hand sink used by food employees. -At bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around handsink. -Shelving throughout. -Hoods. -Interior of fryer cabinets. -Under grill. -Exterior of fryers.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in ice cream freezer. -Unused refrigerator to right of silver refrigerator. -Silver refrigerator.
Single-service articles improperly stored. -Aluminum pans and to go cups.
Stored food not covered. -Meatloaf in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -All around cook line.
Sep 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw oysters over French fries. -Raw beef over ice bags in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked ham.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef 46f, Meatloaf 46f, Potatoes 47f, Shrimp 40f, Beef 46f, Milk 48f. Less than 4 hours. Operator states door was open during prep. Other TCS FOODS ARE IN RANGE.
Toxic substance/chemical improperly stored. -Cleaner by sauces on cook line.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk in walk in cooler.
Handwash sink not accessible for employee use at all times. -Handsink to right of dish machine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. -To right of dish machine.
Equipment in poor repair. -Chest freezer.
Floor soiled/has accumulation of debris. -Under all equipment. -Walk in freezer floor.
Floor tiles missing and/or in disrepair. -Throughout.
Hole in or other damage to wall. -Under three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No handwashing sign provided at a hand sink used by food employees. -At bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around handsink. -Shelving throughout. -Hoods. -Interior of fryer cabinets. -Under grill. -Exterior of fryers.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in ice cream freezer. -Unused refrigerator to right of silver refrigerator. -Silver refrigerator.
Single-service articles improperly stored. -Aluminum pans and to go cups.
Stored food not covered. -Meatloaf in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -All around cook line.
May 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -Chicken wings stored in 5 gallon Harbor Freight bucket in walk in freezer.
Equipment or utensils not designed or constructed in a durable manner. -Chest freezer lid held with duct tape.
Floor soiled/has accumulation of debris. -Dry storage. -Under cook line equipment.
Floors not maintained smooth and durable. -Throughout.
Hole in or other damage to wall. -Under three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -Silver refrigerator.
May 14, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority3 Intermediate17 Basic
Show 24 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -Chicken wings stored in 5 gallon Harbor Freight bucket in walk in freezer.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef liver over onion rings in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked vegetables in reach in cooler on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. -Milkshake machine. -Meat slicer. -Fryer baskets hanging from hood.
Handwash sink not accessible for employee use at all times. -Right side of dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple cooked items in reach in cooler on cook line. -Deli meat, Lasagna, Sheperds pie in walk in cooler.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -Coleslaw scoop in walk in cooler.
Carbon dioxide/helium tanks not adequately secured. -Near kitchen entrance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Above ansul system and hoods.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Equipment or utensils not designed or constructed in a durable manner. -Chest freezer lid held with duct tape.
Floor soiled/has accumulation of debris. -Dry storage. -Under cook line equipment.
Floors not maintained smooth and durable. -Throughout.
Food stored on floor. -Cases of bread in walk in cooler.
Hole in or other damage to wall. -Under three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -Silver refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under all cook line equipment. -Between flat grills. -Interior of fryer cabinets. -Shelving under table tops. -Exterior of 6 burner. -Around hand sink. -Exterior of hood system. -Seasoning tray under heat lamp.
Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves. -Reach in glass lid freezer.
Storage area not maintained clean and organized.
Stored food not covered. -Chicken breast in walk in freezer. -Chicken wings in 5 gallon bucket in walk in freezer.
Nov 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Exterior door has a gap at the threshold that opens to the outside. -Side exit door in disrepair.
Floors not maintained smooth and durable. -Throughout.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -Silver refrigerator.
Worn, torn and/or soiled floors/carpeting.
Nov 1, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Whipped spread 78f. Less than 4 hours. Advised to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Ceiling tile missing. -In warewash.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Exterior door has a gap at the threshold that opens to the outside. -Side exit door in disrepair.
Floors not maintained smooth and durable. -Throughout.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -Silver refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. -Chest freezer. -Walk in cooler shelving.
Worn, torn and/or soiled floors/carpeting.
Oct 31, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
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. -Observed cook handle bread with bare hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Stored at room temperature. Less than 4 hours. Advised to rapid chill. Cook placed on ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Whipped spread 78f. Less than 4 hours. Advised to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 77f, Hashbrowns 93f. Less than 4 hours. Advised to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Lunch meat.
Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
Manager or person in charge lacking proof of food manager certification.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Ceiling tile missing. -In warewash.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Exterior door has a gap at the threshold that opens to the outside. -Side exit door in disrepair.
Floors not maintained smooth and durable. -Throughout.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -Silver refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. -Chest freezer. -Walk in cooler shelving.
Stored food not covered. -Meatloaf in walk in cooler. -Chicken breast in walk in freezer.
Worn, torn and/or soiled floors/carpeting.
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter packets at room temperature. Less than 4 hours. Advised to rapid chill.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates.
Exterior door has a gap at the threshold that opens to the outside. -Rear exit door.
Floors not maintained smooth and durable. -Throughout.
Hole in or other damage to wall. -Under three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. -Microwave.
No conspicuously located ambient air temperature thermometer in holding unit. -Silver double door refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Interior of fryer cabinets. -Under flat grill. -Exterior of hood system. -Shelving under prep tables.
Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
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. -Waitress handling and cutting toast with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken breast over cooked beef patties.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter packets at room temperature. Less than 4 hours. Advised to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard. -Microwave.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Lunch meat, meatloaf, lasagna in walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -In kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates.
Exterior door has a gap at the threshold that opens to the outside. -Rear exit door.
Floor soiled/has accumulation of debris. -Under equipment, in dry storage.
Floors not maintained smooth and durable. -Throughout.
Food stored on floor. -Bucket of ice cream in walk in freezer.
Hole in or other damage to wall. -Under three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. -Microwave.
No conspicuously located ambient air temperature thermometer in holding unit. -Silver double door refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Interior of fryer cabinets. -Under flat grill. -Exterior of hood system. -Shelving under prep tables.
Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
Stored food not covered. -Onion rings, okra in chest freezer.
Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -Around cookline.
Wet mop not stored in a manner to allow the mop to dry.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 78f, Hashbrowns 99f. Less than 4 hours. Advised to reheat.
Ceiling tile missing. -Over warewash.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
Floors not constructed to be easily cleanable. -Throughout.
Floors not maintained smooth and durable. -Throughout.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer containing ice cream. -Reach in freezers on cookline.
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority2 Intermediate18 Basic
Show 23 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee washed gloved hands instead of changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 55f. Less than 4 hours. Advised to rapid chill. Operator placed directly on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 78f, Hashbrowns 99f. Less than 4 hours. Advised to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Lasagna.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. -Over warewash.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -In dry storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone stored on package of pita bread.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
Floor soiled/has accumulation of debris. -Throughout. -Walk in cooler.
Floors not constructed to be easily cleanable. -Throughout.
Floors not maintained smooth and durable. -Throughout.
Food stored on floor. -Cooking oil.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer containing ice cream.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. -Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Between handsink and wall. -Hood system and piping. -Exterior of oven. -Interior of fryer cabinets. -Walk in cooler door.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer containing ice cream. -Reach in freezers on cookline.
Single-service articles improperly stored. -Napkins on floor in dry storage.
Stored food not covered. -Coleslaw, Cut tomatoes, lettuce, dressings.
Wall soiled with accumulated grease, food debris, and/or dust. -Heavily soiled around cookline.
Jul 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -In dry storage.
Floor soiled/has accumulation of debris. -Dry storage.
Floors not constructed to be easily cleanable. -Throughout.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. -Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Top of stove. -Shelving on cookline.
Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
Jul 27, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
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. -Waitress cutting toast with bare hands. Advised, gloves began being used. -Cook placing cheese with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over broccoli. -Raw fish over lasagna in walk in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Stored at room temperature. Out for less than 4 hours. Advised to rapid chill. Operator placed on ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 75f. Less than 4 hours. Advised to rapid chill or put on time plan. Placed in cooler. -Cut lettuce 63f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 97f. Less than 4 hours. Advised to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
Manager or person in charge lacking proof of food manager certification.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple items in walk in cooler.
Soap dispenser at handwash sink not working/unable to dispense soap. -By warewash.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -In dry storage.
Floor area(s) covered with standing water. -By warewash.
Floor soiled/has accumulation of debris. -Dry storage.
Floors not constructed to be easily cleanable. -Throughout.
Food stored in a location that is exposed to splash/dust. -Breading in walk in cooler stored under leak.
Food stored on floor. -Cooking oil.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. -Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Top of stove. -Shelving on cookline.
Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
Stored food not covered. -Multiple salad items. -Liver in walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. -Around cookline.
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.