DirtyFLRestaurant Inspection Data

STAVROS AND SONS FRUITLAND PARK

STAVROS AND SONS FRUITLAND PARK located in FRUITLAND PARK has undergone 5 health department inspections, achieving a 2.2/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 5 reports on file

3223 US HWY 441/27

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

4/3/2026· 1w ago

Visit ID: 13568443

Met Inspection Standards

3 high, 1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Parmesan scoop.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn under stove top.
  • 08B-38-4:Basic - Food stored on floor. -Soda syrup box in side prep room. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 87f water.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -#10 can of artichoke.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Cut lettuce. Manager determined correct time. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Outside hose Bibb.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

11/4/2025· 5mo ago

Visit ID: 10912047

Met Inspection Standards

3 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Rear ice machine. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse over prep cooler. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. -Soda syrup box. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 75f water. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -4 door cooler.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Lasagna with expiration date of 10/31.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Lasagna expired 10/31.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cheese pizza 77f. Less than 4 hours. Advised to reheat.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Red spray bottle.

4/23/2025· 11mo ago

Visit ID: 10825579

Met Inspection Standards

1 basic

  • 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn. - From follow-up inspection 2025-04-23: **Time Extended**

4/22/2025· 11mo ago

Visit ID: 10818988

Follow-up Inspection Required

4 high, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Server preparing salad.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in front line cooler.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. #10 artichoke hearts. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cheese. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 56f, Cut tomato 57f, Ham 57f, Cut tomato 56f. Less than 4 hours. Advised to rapid chill. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine over 200 ppm. Manager discarded and refilled Chl 100ppm. Corrected On-Site

3/17/2025· 1y 1mo ago

Visit ID: 10791202

Met Inspection Standards

2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -At bar.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in reach in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Bulk container of cinnamon.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In warewash.