COMPASS GROUP USA
701 SAN MARCO BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/25/2025
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In walk in cooler
- 14-11-5:Basic - Equipment in poor repair. Gasket in walk in cooler, produce one
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Lids not inverted, employee inverted them **Corrected On-Site**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cook line, front counter
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unable to determine if breaded chicken is fully cooked, it's above the veggie burgers in upright freezer, employee rearranged just to be safe and **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f tater tots on warmer, employee voluntarily discarded them **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by to go containers, non use prep area, front counter, manager moved it **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wish and pitcher in hand sink at front coo line, manager removed it **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. For one new employee
- 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. Cut melon early morning yesterday, manager wrote date on **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in non used prep area, front counter, cleaner by manager, labeled **Corrected On-Site**
Food safety inspection conducted on 3/25/2025 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 10/25/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In storage closet at front counter beverage fountain area , maintenance person secured them **Corrected On-Site**
- 29-02-4:Basic - Toilet leaking. Faucet. Hand sink by triple sink,
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f butter and cream cheese siting on ice at buffet, employee placed them in cooler at buffet area, less than 4 hrs, explained time as public health control **Corrective Action Taken** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink next to cook line
Food safety inspection conducted on 10/25/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).