STONE RIVER
7360 55 AVE E
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on clean dish storage rack.Person in charge removed phone and washed and sanitized rack.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard and washed hands. Corrected On-Site
- 36-22-4:Basic - Floor area covered with standing water in dishwasher area. Person in charge mopped.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in dish room employee went from clean to soiled ,changed gloves and failed to wash hands before putting on clean gloves and touching clean dishes.educated employee on handwashing and glove use. Employee removed soiled gloves, put soiled dishes back on solid dish side,washed hands and put on clean gloves. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw pork sausage over slab bacon. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed sausage . Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with mold like substance in main kitchen area. Employee cleaned and sanitized can opener. Corrected On-Site
Food safety inspection conducted on 2/7/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 36-22-4:Basic - Floor area covered with standing water in dishwasher area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area hood filters soiled with grease.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed Person in charge a copy. Person in charge printed a copy and posted it for the consumer. Corrected On-Site
Food safety inspection conducted on 12/12/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 8/6/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine in main kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over Grill, hood filters soiled with grease.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Marinara Sauce (47F - Cooling). Person in charge stated that the marinara was placed in the walk in cooler on 8/5/24 Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed a copy of cooling procedures. Person in charge voluntarily discharged Marinara. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler in main kitchen area Raw Ground Turkey over Cooked Quiche. Educated Person in charge on cold refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Turkey. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Marinara Sauce (47F - Cooling). Person in charge stated that the marinara was placed in the walk in cooler on 8/5/24 Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed a copy of cooling procedures. Person in charge voluntarily discharged Marinara.
Food safety inspection conducted on 8/6/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 4/10/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-19-4:Basic - Garbage on the pad around dumpster in North End of Parking area.
- 25-05-4:Basic - Single-service articles improperly stored. Observed in front grill area single service containers not inverted. Person in charge inverted. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler Raw Ground Beef over Beef Flank Steak. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Admin Complaint
- 11-26-1:Intermediate - 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. Emailed Person in charge a copy. Person in charge printed copies and had employees that were working read and sign. Corrected On-Site
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed on cold buffet whole Apples not wrapped. Person in charge washed apples and wrapped. Corrected On-Site
Food safety inspection conducted on 4/10/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 2/7/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine in main kitchen area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Chicken over cooked Beef. Educated Person in charge on Raw animal food stored over/not properly separated from ready-to-eat food and emailed Person in charge a copy of the safe refrigerator storage handout. Person in charge removed the cooked Beef. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler Raw Ground Beef over raw Seafood. Educated Person in charge on Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature and emailed Person in charge a copy of the handout on safe refrigerator storage. Person in charge removed Seafood. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front Cook line Waffle Batter (64F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated it had been on the counter for approximately 30 minutes and placed the waffle batter in the Reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/7/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 12/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/27/2023
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front cooking area Roast Beef (65F - Cold Holding); Cheese (62F - Cold Holding); Ham (64F - Cold Holding); sliced Turkey (65F - Cold Holding) Person in charge noticed that the cooler was not turned on. Person in charge stated that all the food products had been out for approximately 2 Hours and placed all product in Walk in cooler. Educated Person in charge on cold holding foods and emailed Person in charge handout on cold holding. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-10-27: Observed on buffet cold line hard boiled Eggs 57°F Person in charge stated they were out for approximately 45 minutes and placed hard boiled eggs in Walk in cooler Admin Complaint
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-10-27: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine in main kitchen area. Educated Person in charge. Warning - From follow-up inspection 2023-10-27: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Educated Person in charge on state requirements. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-10-27: **Time Extended**
Food safety inspection conducted on 10/27/2023 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).
Inspection on 10/26/2023
High Priority
5
Intermediate
4
Basic
0
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Walk in cooler in main kitchen area Beef Gravy (46F - Cooling).Gravy is dated 10/25/23. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Gravy. Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed in main kitchen dry storage area 2 cans of artichoke hearts dented on the seam. Person in charge removed from dry storage for return. Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in dishwasher area employee touched soiled dishes and then touched clean utensils and failed to wash hands. Educated Person in charge on Handwashing procedures and glove use. Employee put dish in soiled area of dishwasher area,washed hands and put on clean gloves. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Walk in cooler in main kitchen area Beef Gravy (46F - Cooling).Gravy is dated 10/25/23. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures. Person in charge voluntarily discarded Gravy. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front cooking area Roast Beef (65F - Cold Holding); Cheese (62F - Cold Holding); Ham (64F - Cold Holding); sliced Turkey (65F - Cold Holding) Person in charge noticed that the cooler was not turned on. Person in charge stated that all the food products had been out for approximately 2 Hours and placed all product in Walk in cooler. Educated Person in charge on cold holding foods and emailed Person in charge handout on cold holding. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine in main kitchen area. Educated Person in charge. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in main kitchen area across from grill no paper towels in dispenser. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge filled paper towel. Corrected On-Site Repeat Violation Warning
- 53B-01-5:Intermediate - 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. Educated Person in charge on state requirements. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning
Food safety inspection conducted on 10/26/2023 revealed 9 total violations (5 high priority, 4 intermediate, 0 basic).