DirtyFLRestaurant Inspection Data

EMES COMMISSARY KITCHEN

With 4 documented inspections, EMES COMMISSARY KITCHEN in GROVELAND has achieved a 3.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 6 months ago · 4 reports on file

1504 MAX HOOKS RD STE I

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 4 health inspection reports

All Inspection Reports

9/12/2025· 6mo ago

Visit ID: 10870627

Met Inspection Standards

3 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -kitchen and lobby door
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler across from triple sink.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle at triple sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom. Operator provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in bathroom. Operator provided. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

11/6/2024· 1y 4mo ago

Visit ID: 8884995

Met Inspection Standards
  • N/A:No Violations Were Observed

9/10/2024· 1y 6mo ago

Visit ID: 8776104

Follow-up Inspection Required

3 high, 3 int, 2 basic

  • 36-36-4:Basic - Ceiling tile missing over upright reach in cooler in back kitchen
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -in upright reach in cooler in back kitchen Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken wings over dip cups in reach in drawers on cook line. -raw pork sausage behind precooked bacon in reach in cooler on cook line. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken (47F - Cold Holding), in reach in cooler on cook line, held more than four hours per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (47F - Cold Holding), in reach in cooler on cook line, held more than four hours per operator.
  • 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
  • 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.
  • 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. -housemade coleslaw in upright reach in cooler

9/25/2023· 2y 5mo ago

Visit ID: 8502875

Met Inspection Standards
  • N/A:No Violations Were Observed