DirtyFLRestaurant Inspection Data

THE PASS KITCHEN

THE PASS KITCHEN located in ALTAMONTE SPRINGS has undergone 6 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

970 SUNSHINE LN STE C

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 10936765

Met Inspection Standards

1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler doors not smooth, cleanable. Corners of cooler slightly soiled, gasket torn.

5/6/2025· 10mo ago

Visit ID: 10831807

Met Inspection Standards

2 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico 62F, per operator stored on prep table less than 1 hour -pre-cooked chicken wings 50F, raw shrimp 48F, raw steak 53F, per operator stored in reach-in cooler less than 2 hours Warning - From follow-up inspection 2025-05-06: No items cold holding on unit. **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 106F, per operator stored in hot holding unit less than 1 hour Warning - From follow-up inspection 2025-05-06: No items hot holding on unit. **Time Extended**

5/4/2025· 10mo ago

Visit ID: 10735669

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees wearing watches Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster **Corrective Action Taken** Warning
  • 27-12-4:High Priority - Establishment operating with no potable running water. Corrected On-Site Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico 62F, per operator stored on prep table less than 1 hour -pre-cooked chicken wings 50F, raw shrimp 48F, raw steak 53F, per operator stored in reach-in cooler less than 2 hours Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 106F, per operator stored in hot holding unit less than 1 hour Warning
  • 27-09-4:Intermediate - No running water at three-compartment sink. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no running water at handwash sink Corrected On-Site Warning

12/5/2024· 1y 3mo ago

Visit ID: 8708853

Met Inspection Standards

1 high, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease on floor under cooking equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease and dust.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above cooked beef. Operator relocated. Corrected On-Site

5/23/2024· 1y 9mo ago

Visit ID: 8540806

Met Inspection Standards

1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -sitting at room temperature in front of fan. Operator moved product to reach-in cooler. Corrected On-Site

10/31/2023· 2y 4mo ago

Visit ID: 8331179

Met Inspection Standards

1 high, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -in rice, black beans. Operator removed. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -unit has expired license posted. -unit has MFDV decal from different unit on back door.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made salsa (47F - Cold Holding) portions on counter in prep area less than 4 hours. Product must be kept at 41° or below. Portions placed on ice bath. Cooked beef (54F - Cold Holding) on counter less than 1 hour. Product to be reheated for lunch. Returned to cooler until prep time. **Corrective Action Taken**