MIZNER COUNTRY CLUB PALAZZO LIFESTYLE CENTER

16102 MIZNER CLUB DRIVE

★★★½☆ (3.8/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10731740

10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in standing water of 75F on cook line. Operator removed utensils, cleaned and sanitized and discarded water Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ham, pasteurized crab in purchasing walk in cooler. Operator reorganized Corrected On-Site
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by cart. Operator removed Corrected On-Site

Inspection #: Visit ID: 8992346

Inspection #: Visit ID: 8877176

35A-03-4:Basic - Dead roaches on premises. Observed 8 dead roaches on ground under cook line equipment on cook line in kitchen. Observed 2 dead roaches on ground under prep line equipment Observed 1 dead roach on ground at expo line in front of cook line Warning
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches on ground under cook line equipment on cook line in kitchen. Observed 1 live roach on ground outside of walk in cooler on cook line in kitchen. Observed 1 live roach on ground under prep sink at salad station on cook line in kitchen. Observed 5 live roaches inside of drawer of 2 drawer low top unit under grill on cook line in kitchen. Observed 1 live roach behind low top alto sham in front of cook line in kitchen. Warning

Inspection #: Visit ID: 8785265

16-46-4:Basic - Old labels stuck to food containers after cleaning.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above hot dog in cook line cooler, operator reorganized Corrected On-Site
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (124F - Hot Holding); cooked mushrooms (111F - Hot Holding) cooked 1 hour ago being held in steam table, steam table water temped at 133F, operator reheated to 165F, and turned up steam table Corrected On-Site

Inspection #: Visit ID: 8494644

Inspection #: Visit ID: 8383841

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.