THE CASCADES OF GROVELAND HOMEOWNERS' ASSOCIATION, INC
100 Falling Acorn Avenue
Florida, 34715
Lake County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven handles on cook line. Corrected On-Site
- 22-08-4:Basic - Interior of ovens and microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler in pizza kitchen
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed herbs over prepped sauces in walk in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -pizza kitchen
- 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. -fresh roasted garlic oil. Repeat Violation
- 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. -server dropped dirty dishes then served beverages to table. Educated operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade Cajun ranch (65F - Cold Holding), held less than four hours per operator. Operator moved to walk in cooler for rapid chill. At recheck was 54F.**Corrective Action Taken** **Corrective Action Taken**
- 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. -half n half in reach in cooler in pizza kitchen Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose
- 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. -1 employee, filled out during inspection. Corrected On-Site
Food safety inspection conducted on 2/19/2025 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 7/11/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -expired 3/23 by ice machine - From follow-up inspection 2024-07-11: **Time Extended**
Food safety inspection conducted on 7/11/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/9/2024
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -in bar reach in cooler
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents near dish machine
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -small plates at side station in bar area.
- 35A-03-4:Basic - Dead roaches on premises. -2 dead roaches in bar area near dishmachine Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under triple sink in bar area
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar and on cook line -underside of coffee maker by ice machine in kitchen -exterior of nespresso machine at bar
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line and beer keg cooler in bar
- 25-05-4:Basic - Single-service articles improperly stored. -plastic cups on floor in bar. Corrected On-Site
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. -coffe area at entrance to bar.
- 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 next to raw fish in reach in cooler on cook line. Operator separated. Corrected On-Site
- 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. -spicy sauce in reach in cooler 7/3
- 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. -spicy sauce in reach in cooler on cook line 7/3
- 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. -heavy whipping cream in reach in cooler on cook line
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Pecan crusted Salmon and Magnolia Burger Warning
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -expired 3/23 by ice machine
Food safety inspection conducted on 7/9/2024 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 11/1/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board on top of ice machine. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bolognese sauce 55f. Cooling from previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bolognese sauce 55f. Over 4 hours.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard. Corrected On-Site
Food safety inspection conducted on 11/1/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/20/2023
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad station Gaskets Exterior of fryers. Exter of ice machine. - From follow-up inspection 2023-07-20: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-07-20: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-07-20: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line. - From follow-up inspection 2023-07-20: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment. - From follow-up inspection 2023-07-20: **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -Under all cooking equipment on cooks line. -Pizza area floor - From follow-up inspection 2023-07-20: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cooks line - can opener -Pizza area white cutting board. -Soda hoster at front bar. - From follow-up inspection 2023-07-20: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-20: **Time Extended**
Food safety inspection conducted on 7/20/2023 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 7/19/2023
High Priority
10
Intermediate
6
Basic
16
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Onions ring racks stored in dirty tub.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at time of inspection.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Lady's room
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad station Gaskets Exterior of fryers. Exter of ice machine.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Kitchen door propped open up on arrival leaving kitchen open to the outside Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware under prep table across dish machine.
- 25-05-4:Basic - Single-service articles improperly stored. Unwrap straws available to customers to self serve on bar
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hans sink next to prep sink
- 08B-12-5:Basic - Stored food not covered. Flour stored on rack next to Hand sink next to fryers. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -Under all cooking equipment on cooks line. -Pizza area floor
- 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. +200 ppm chlorine at front bar dish machine. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees walking outside with gloves and returning to kitchen with gloves on and then changed gloves and did not wash hands in between Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. cook handle raw chicken.
- 12A-19-4:High Priority - Employee washed hands with cold water. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects in kitchen area some landing on food contact surfaces that were removed washed rinsed and sanitized . Admin Complaint
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cookies in walk-in cooler with brown paper towels Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods . Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees leaving line changing task by opening soiled walk in cooler door with gloves on and returning to expo line and touched food without washing hands and changing gloves. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47°F - Cold Holding); raw chicken 48 (47F - Cold Holding); raw salmon (57F - Cold Holding); raw beef patties (52F - Cold Holding); shredded corn bee (61F - Cold Holding) less than 4 hours per operator and the elected to discard Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sterno stored above food in pizza area. Repeat Violation
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- 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. Cooked Roast beef Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cooks line - can opener -Pizza area white cutting board. -Soda hoster at front bar.
- 27-05-4:Intermediate - Handwash sink water turned off located at kitchen entrance from the dining area Corrected On-Site
- 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.
- 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.
Food safety inspection conducted on 7/19/2023 revealed 32 total violations (10 high priority, 6 intermediate, 16 basic).