WHISKEY CAKE HOLDINGS
10209 RIVERCOAST DR
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 12/2/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water. In base of drawer cooler.
Food safety inspection conducted on 12/2/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/19/2024
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 11/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals pork chops and duck wings. Then sous vides pork to 138F, duck wings to 179F per person in charge. Items are cooked in bag, then cooled in ice bath, and stored in bag sealed in walk in cooler for up to 7 days per person in charge. **Warning** - From follow-up inspection 2024-11-07: Time extend to next inspection. Person in charge states has submitted application. **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/28/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor in bar area. Person in charge states due to leak in reach in cooler. Person in charge states has call in for repair.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of hoisin sauce with dent along seam.
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license due to on warning for Haccp Plan. **Warning**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dishmachine is high temp, person in charge unable to provide way to test.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals pork chops and duck wings. Then sous vides pork to 138F, duck wings to 179F per person in charge. Items are cooked in bag, then cooled in ice bath, and stored in bag sealed in walk in cooler for up to 7 days per person in charge. **Warning**
Food safety inspection conducted on 10/28/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).