VILLA'S RESTAURANT
2027 S SR 7
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
2
Intermediate
1
Basic
7
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense cooked rice on cook line
- 08B-38-4:Basic - Food stored on floor. Observed case of drinking water bottles on the floor in storage area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup behind compressor in walk in freezer
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in dried black beans the handle in contact with dried black beans. Operator removed. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning on dish rack by three compartment sink.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed on cook line single serve hinge containers not stored inverted or protected from contamination.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed one mop wet nesting inside mop bucket.
- 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee turn on cold water faucet and wash hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed squeeze bottles of sour cream (68F - Cold Holding); salsa verde (66F - Cold Holding) sitting on top of the ice. Per operator held out of temperature less than 1 hour. Operator placed in the ice. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic bleach substance not labeled. Lower shelf by three compartment sink.
Food safety inspection conducted on 3/31/2025 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 7/8/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Inspection Details:
- 16-16-4:Basic - Equipment and utensils not sanitized after washing and rinsing. Utensils were placed in sanitizer. **Corrected On-Site**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the front line, 10ppm Chlorine. The solution was corrected to 100ppm Chlorine.
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The employee washing pots was not aware of the need to use the sanitizer sink in the three compartment sink. The employee was educated.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In the restroom.
Food safety inspection conducted on 7/8/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).