ZAXBY'S #1
13973 VILLAGE LAKE CIR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/4/2025
High Priority
2
Intermediate
0
Basic
5
Total
7
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. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.hole in ceiling tile. Frontline. Per Person In Charge. Work in progress. Re : ice machine removal.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato. 46°. Lettuce 46°. Sliced cheese 44°. Prep top. Items Moved by manager. Cooler settings adjusted by manger. Items placed about 11 am. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Food safety inspection conducted on 2/4/2025 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 1/17/2024
High Priority
1
Intermediate
6
Basic
6
Total
13
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.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink , dishwasher not washing utensils in correct order. Wash, rinse, sanitize for 1 second , then rinse again. Manager intervened. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. soiled floor by walk in cooler. Cleaned by manager Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor , on food boxes In walk in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at frontline Hand wash sink by drive through
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single Service lids stored u dear , next to plumbing in frontline Hand wash sink cabinet.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked chicken , fries at prep line , nuggets not time marked. Cooked chicken in hold unit which uses digital timer not turned on. Person In Charge turned on timer. 1 hr hold time. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Frontline Hand wash sink , near drive through, blocked with large tray . Per Person In Charge, Establishment does not use this Hand wash sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils, knife , in rear Hand wash sink by faucet. Moved by manager. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. About 6 food service employees onsite with no certified food manger present.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at frontline Hand wash sink by drive through
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at frontline Hand wash sink by drive through
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot , or cold water, at frontline Hand wash sink by drive through. ( supply turned off )
Food safety inspection conducted on 1/17/2024 revealed 13 total violations (1 high priority, 6 intermediate, 6 basic).