NONCHALANCE
15200 S TAMIAMI TRAIL UNIT 104
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 10/31/2024
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 10/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/30/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Educated operator on having lid on trash container for women. **Repeat Violation** **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris underneath equipment, at end of cookline, and in dry storage room. Educated operator on the importance of routine cleaning. **Repeat Violation** **Warning**
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed buildup of equipment and boxes that interferes with cleaning. **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. **Repeat Violation** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris on outside of cooking equipment. Educated operator on importance of routine cleaning of equipment. **Repeat Violation** **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at end of cook line. Educated operator on routine cleaning of reach in coolers. **Repeat Violation** **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris between hand wash sink and three compartment sink at cook line. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Feta cheese 45F cold hold, pastrami 46F cold hold, and sliced tomatoes 46F cold hold. Educated operator on maintaining temperature at 41F or below. **Repeat Violation** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Educated operator on proper storage of chemicals. Operator removed chemical. **Corrected On-Site** **Repeat Violation** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris/grease on sandwich press and microwave oven. Educated operator on cleaning panini press and microwave oven daily. **Repeat Violation** **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink next to mop sink in dry storage room. **Warning**
Food safety inspection conducted on 10/30/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 7/18/2024
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris underneath equipment, at end of cookline, and in dry storage room..
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris on outside of cooking equipment.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at end of cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold cut meats 50F cold hold less than 4 hours. Operator placed cold cut meats in more deeper pan. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by food equipment. Operator removed chemical. **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. Provided operator with written procedures. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris/grease on sandwich press and microwave oven.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dry storage next to mop sink used to store stereo system.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to mop sink in dry storage room.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Operator completed form. **Corrected On-Site**
Food safety inspection conducted on 7/18/2024 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).