HOTEL ELEO AT THE UNIVERSITY OF FLORIDA
1514 SW 14 ST
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
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 2/6/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/5/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed bulk oil stored in the floor in storage. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the frame over the ice maker door is soiled.
- 25-05-4:Basic - Single-service articles improperly stored. Observed single serve items are stored on the floor in dry storage.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line reach-in cooler: Beef 45°. In the reach-in cooler at the end of the cook line: cut tomato(from yesterday per staff) 45°, pork 46°. Discussed cooling. **Repeat Violation** **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in the hand wash sink by the dish wash machine, ice. The ice was melted. ALSO, in the cook line hand wash sink, a red bucket. This was removed. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed: per the staff Eco Lab quaternary amonia solution used, no correct test strips available.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a complying device for testing the hi temp dish wash machine. 186° manifold, no surface temperature available.
Food safety inspection conducted on 2/5/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 9/10/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Obviously bulk nitrogen tank not secured in dry storage. It was then attached to the wall. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed: a sack of potatoes on the floor by the walk-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: an open gallon of milk in the wait station reach-in cooler, 48°. A service tech on staff was called to investigate. **Corrective Action Taken** **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: spray sanitizer stored next to straws and wrapped place settings, on the dining side of the expo window.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the cook line cutting boards are stained.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: no paper towels at the first kitchen hand wash sink. Paper towels were added. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: ground sausage in a lidded container in the walk-in cooler, no date.
Food safety inspection conducted on 9/10/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).