DirtyFLRestaurant Inspection Data

THE BUTCHER BLOCK KITCHEN

With 4 documented inspections, THE BUTCHER BLOCK KITCHEN in GROVELAND has achieved a 1.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 5 months ago · 4 reports on file

262 East Orange Street
Florida, 34736
Lake County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

10/9/2025· 5mo ago

Visit ID: 13536736

Met Inspection Standards

1 high, 2 int, 9 basic

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-10-09: **Time Extended**
  • 32-04-4:Basic - - From initial inspection : Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-10-09: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-10-09: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-09: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -drink cups next to ice bin in server station - From follow-up inspection 2025-10-09: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -microwave panel missing on microwave on cook line -fryer cabinet door missing - From follow-up inspection 2025-10-09: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in kitchen. - From follow-up inspection 2025-10-09: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of microwave on prep table has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-10-09: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets are soiled -hood suppression filters over fryers -gaskets on upright reach in freezer in kitchen -gaskets and exterior of outdoor white reach in freezer - From follow-up inspection 2025-10-09: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter blend (70F - Cold Holding), prep table in kitchen, held less than four hours per operator. Moved to reach in cooler for quick chill. **Corrective Action Taken** - From follow-up inspection 2025-10-09: -butter blend (69F - Cold Holding) **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -plastic guard in ice machine - From follow-up inspection 2025-10-09: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes in upright reach in cooler in kitchen - From follow-up inspection 2025-10-09: **Time Extended**

10/1/2025· 5mo ago

Visit ID: 10911939

Follow-up Inspection Required

5 high, 3 int, 13 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 32-04-4:Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -outdoor storage area
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -drink cups next to ice bin in server station
  • 14-11-5:Basic - Equipment in poor repair. -microwave panel missing on microwave on cook line -fryer cabinet door missing
  • 08B-38-4:Basic - Food stored on floor. -cooking oil in outside storage area
  • 14-69-4:Basic - Ice buildup in reach-in freezer in kitchen.
  • 22-08-4:Basic - Interior of microwave on prep table has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets are soiled -hood suppression filters over fryers -gaskets on upright reach in freezer in kitchen -gaskets and exterior of outdoor white reach in freezer
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -on prep table next to cutting board. Operator moved to lower shelf with nothing next to it. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish room Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw beef in reach in drawers on cook line. Operator moved chicken to front. Corrected On-Site
  • 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. -portioned pulled pork in upright reach in cooler in kitchen dated 9/10.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter blend (70F - Cold Holding), prep table in kitchen, held less than four hours per operator. Moved to reach in cooler for quick chill. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -spray bottle of bleach, 500++, operator discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -plastic guard in ice machine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -dish area, operator provided. 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. -cooked potatoes in upright reach in cooler in kitchen

4/14/2025· 11mo ago

Visit ID: 10749898

Met Inspection Standards

3 high, 2 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 Cooks on cook line
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. cook on cook line
  • 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. In flour container. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink Reach in cooler gasket by prep area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area. Avantco freezer in the kitchen area soiled
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single serve cups at drink area. Operator inverted Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled Wall throughout dish washing area soiled
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm operator changed water. Rechecked 50 ppm. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, then started to plate food with no glove change or hand wash,
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed licensed. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken with raw pork and Philly steak in reach in freezer. Operator removed. Corrected On-Site Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in back storage area
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table

12/26/2024· 1y 2mo ago

Visit ID: 10731184

Met Inspection Standards

1 high, 3 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -raw mahi 34F, in reach in cooler on cook line. Operat cut. 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. -cell phone over make table on cook line
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -rack by dishmachine
  • 36-62-4:Basic - Light not functioning under hood suppression system on cook line
  • 08B-12-5:Basic - Stored food not covered. -reach in freezer on cook line
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons over prepped deli meat in walk in cooler.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler in server area.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -mashed potatoes put in deep container and covered. Educated operator.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -shelf under hot holding unit. Operator labeled. Corrected On-Site