DirtyFLRestaurant Inspection Data

LUNCH ON LIMOGES

LUNCH ON LIMOGES located in DADE CITY has undergone 6 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections indicate some food safety concerns.

14139 7 ST

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/2/2025

Inspection #: Visit ID: 10893839

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In men's and women's restrooms.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink cup from prep tables throughout kitchen. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 6pan of standing water on cook line.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed cloth Underneath cutting board in prep area. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On shelves In ware washing area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cooked moved the trash can with gloves on then removed them and put clean gloves on with no hand wash. Coached employee on proper hand washing procedures.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 10 seconds. Coached employee on proper handwashing procedures.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee took Can opener blade soiled with food debris to the warehouse washing area. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee removed Sanitizer bucket and wiping cloths from hand sink behind bar. Corrected On-Site

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10761904

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored next food prep sink in kitchen. Operator removed. Warning

Inspection Date: 4/17/2025

Inspection #: Visit ID: 10761625

  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cake spatula in 114F water at front counter Warning - From follow-up inspection 2025-04-17: Utensils in dirty standing water, water temperature 85F **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cake with cream cheese frosting (57F - Cold Holding), held less than 4 hours, moved to cooler, discussed with manager about adding to time as a public health control Warning - From follow-up inspection 2025-04-17: Cream cheese frosting 68F, pulled out of cooler at 10:45am, manager put cake in freezer to get back down to temperature **Time Extended** **Corrective Action Taken**

Inspection Date: 1/17/2025

Inspection #: Visit ID: 8735639

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cake spatula in 114F water at front counter Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cake with cream cheese frosting (57F - Cold Holding), held less than 4 hours, moved to cooler, discussed with manager about adding to time as a public health control 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. quiche (109F - Hot Holding), held less than 4 hours, staff began reheating in oven **Corrective Action Taken** Warning
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added a full bar with customer seating, triple sink, hand sink, drink ice well, utility sink, chest freezer and 3 reach in coolers. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment moved triple sink and dish machine to rear space behind kitchen. A hand sink and chest freezer also added next to office door. Ice machine relocated to space in front of walk in cooler. Dry storage shelves added next to ice machine. Prep sink and hand sink located directly across from walk in cooler (where precious triple sink was located). Warning
  • 53B-05-5:Intermediate - 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. Two employees with expired certificates. All remaining staff hired less than 60 days Warning

Inspection Date: 6/28/2024

Inspection #: Visit ID: 8603189

  • 36-11-4:Basic - Floors, walls and ceiling not maintained smooth and durable. Cooks line ceiling, prep area floors are unsealed, ceiling in prep area is unsealed food Dust build up on cooks line ceiling and hood area
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Corrected to 50 ppm Corrected On-Site
  • 22-41-4:High Priority - 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. 0 ppm Operator primed to 50 ppm Operator is calling for service. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Some are missing trainer name and trainer number

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8355529

  • N/A:No Violations Were Observed