ESCAPE LOUNGES
100 TERMINAL DR T3
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 6/20/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzle at bar. Bartender cleaned and sanitized during inspection. Corrected On-Site
- 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. Warning
Food safety inspection conducted on 6/20/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 7/27/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from guest food inside reach in cooler. Operator properly stored. Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored laying flat inside bowl at buffet line. Operator properly stored. Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition. Observed chipped rubber spatula stored at dish machine area in kitchen. Spatula is no longer able to be properly cleaned and sanitized. Operator removed spatula. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (50°F - Cold Holding); cut cantaloupe (52°F - Cold Holding) at buffet line. Per operator, foods out of temperature for approximately 15 minutes. Operator turned cold plate temperature down to quick chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg bake (109°F - Hot Holding) at buffet line. Per operator, food out of temp for approximately 15 minutes. Operator turned hot plate temperature up to reheat to 165°F or above. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed on splitter at mop sink.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm). Operator remade sanitizer and corrected to 200ppm. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed bodily fluid procedures to operator.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermometer or thermolabels available to test proper temperature of dish machine in kitchen.
Food safety inspection conducted on 7/27/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).