THE JUICE HOUSE
103200 OVERSEAS HWY UNITS 13-14
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
3
Intermediate
2
Basic
8
Total
13
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing. Observe above dishwasher machine. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observe under shelves at walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit at kitchen area, also on drawers at cook line. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at front counter, also next to coffee machine.
- 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. Observe Dishwasher (Chlorine 0ppm) operator replaced empty container during inspection. Dishwasher (Chlorine 50ppm) **Corrected On-Site**
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper handwashing procedures.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe garlic oil (97F - Cold Holding) at front counter, as per employee less than 2 hours. Operator starts using time instead of temperature, operator add garlic to list.
- 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. Observe cooked rice and cooked pork not dated inside reach in cooler by dry storage, as per employee over 24 hours. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observe degreaser spray bottle not labeled at kitchen area.
Food safety inspection conducted on 3/10/2025 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 1/13/2025
High Priority
1
Intermediate
3
Basic
10
Total
14
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units at kitchen area. **Repeat Violation**
- 36-36-4:Basic - Ceiling tile missing. Observed above dishwasher machine. **Repeat Violation**
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed inside walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed a food case stored on walk in freezer floor. Also observed raw oranges cases stored on floor by walk in freezer entrance, as per Manager they just received merchandise. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked beans inside drawers at cook line. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored on standing water at 112° F at front counter next to coffee machine, employee discard water and replaced with a new one. 137° F. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/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. Observed grease accumulation between equipment at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on white reach in cooler by dry storage.
- 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. See stop sale. Observed cooked pork (Chicharrones) not time marked at front counter, as per. Manager less than 2 hours. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty spatula inside HWS at kitchen area. **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
- 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. Observed cooked beans,cooked pork,cooked ground beef not date marked inside reach in cooler by dry storage, as per employee from previous day. **Corrected On-Site**
Food safety inspection conducted on 1/13/2025 revealed 14 total violations (1 high priority, 3 intermediate, 10 basic).
Inspection on 10/17/2024
High Priority
3
Intermediate
4
Basic
11
Total
18
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed on all units at kitchen area.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed by dishwasher area. **Repeat Violation**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed both garbage dumpsters at the back of the establishment.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at kitchen area.
- 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. Observed on sugar container by walk in freezer entrance. **Corrected On-Site** **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed back door open at the time of the inspection. Employee closed door. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by expo area.
- 08B-12-5:Basic - Stored food not covered. Observed seasoning containers not covered at cook line. Also observed tray with pastries not covered inside walk in freezer. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above shredded cheese on drawers at cook line. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish on drawers at cook line. Also observed raw chicken stored above raw ground beef inside walk in cooler.**Corrected On-Site** **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. Observed cooked pork (127F - Hot Holding); chicken soup (126F - Hot Holding) on warmer at kitchen area, as per chef less than 2 hours. Chef proceeded to reheat. **Corrective Action Taken** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food being stored on soiled container at walk in cooler. Also observed soiled lids on raw chicken and raw steak containers on reach in cooler unit at kitchen area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee discarding dirty water on HWS at front counter.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at kitchen area.
- 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.
Food safety inspection conducted on 10/17/2024 revealed 18 total violations (3 high priority, 4 intermediate, 11 basic).