TICK TOK DINER
West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 10 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 9/19/2024
High Priority
4
Intermediate
1
Basic
13
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 36-36-4:Basic - Ceiling tile missing. Multiple throughout kitchen and dish area, Repeat Violation
- 40-04-4:Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Body spray on equipment at bar. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cookline.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with significant beard on cookline. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Cookline lowboy drawer broken.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind and around d equipment throughout kitchen. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on oven doors on cookline. Corrected On-Site Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On cookline.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave on cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout kitchen, multiple hood vent baffles soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pull out drawers have food debris.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings 47F, brown gravy 47F in cooler overnight per operator. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler cooked chicken wing 47F, brown gravy 47F
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet with hose attached.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Indoor mop sink with splitter attached requires a vacuum breaker.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline handwash sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/19/2024 revealed 18 total violations (4 high priority, 1 intermediate, 13 basic).
Inspection on 7/18/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women. Warning - From follow-up inspection 2024-07-18: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing.above the ice machine . Warning - From follow-up inspection 2024-07-18: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean equipment Warning - From follow-up inspection 2024-07-18: **Time Extended**
Food safety inspection conducted on 7/18/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 7/15/2024
High Priority
6
Intermediate
5
Basic
16
Total
27
Disposition: Facility Temporarily Closed
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women. Warning
- 36-36-4:Basic - Ceiling tile missing.above the ice machine . Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavily soiled in the kitchen. Warning
- 35A-03-4:Basic - Dead roaches on premises. 6 Under the low boy cooler . 2 glue traps with approximately 10 roaches.- under the handwashing sink .1 behind the prep table . 1 in the dry storage room . 4 in the dry storage area . 3 in the meat cutting area. 1 under the hws near the dish area. Admin Complaint
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. In the kitchen , prep table Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food prep in the kitchen . Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavily in the kitchen Warning
- 14-49-4:Basic - Hood filters/grease extractors not designed to be easily removable for cleaning.heavily soiled Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In the kitchen Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the stove Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ovens in the kitchen heavily soiled, grills in the reach in cooler. All equipment in the kitchen. Gaskets in the reach in low boy cooler. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean equipment Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 1 lowboy cooler Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.heavily in the kitchen Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cooks line Warning
- 35A-02-6:High Priority - 2 lives flies Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Admin Complaint
- 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.7/1/2024 turkey Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 crawled In the kitchen in low boy cooler , 1 by the reach in cooler 1 near the low boy cooler Admin Complaint
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 4 droppings in the prep area. 2 near the grease trap, 1 near the mop sink , 2 under the prep table Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Turkey Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs,cut tomatoes,sausage,ham and cheese temping between 50F-60F.Per operator items were bought from walk in cooler to reach cooler. Operator iced items down for temperature recovery. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at end of cooks line was blocked by cart Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the soda station Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at the bar.inside the kitchen near the last oven. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.two bottles at the bar. Warning
Food safety inspection conducted on 7/15/2024 revealed 27 total violations (6 high priority, 5 intermediate, 16 basic).
Inspection on 6/5/2024
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-72-4:Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Some removed from cookline hood vent. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Cookline handwash sink and warewashing handwash sink missing hot water handle - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave throughout cookline. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cookline drawers had shrimp, gaskets and cooler interiors throughout kitchen. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink hose extends to bottom of all 3 sink basins. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar handwash sink as evidenced by cup with strainer inside sink. - From follow-up inspection 2024-05-31: As evidenced by strainer ** Time Extended** **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing handwash sink - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
- 35A-01-4:Intermediate - - From initial inspection : Intermediate - Nonservice animals in the food establishment or on premises. Operator states there's a cat who had a litter of kittens on the outdoor patio. Observed kittens and beds and food bowls. Operator states she is working with rescues to have them removed from the premises. Patio is not open for seating or food service at this time. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Au jus and red colored sauce substance in walk-in cooler. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
Food safety inspection conducted on 6/5/2024 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 5/31/2024
High Priority
4
Intermediate
5
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-72-4:Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Some removed from cookline hood vent. - From follow-up inspection 2024-05-31: **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Cookline handwash sink and warewashing handwash sink missing hot water handle - From follow-up inspection 2024-05-31: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave throughout cookline. - From follow-up inspection 2024-05-31: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cookline drawers had shrimp, gaskets and cooler interiors throughout kitchen. - From follow-up inspection 2024-05-31: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink hose extends to bottom of all 3 sink basins. - From follow-up inspection 2024-05-31: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0-10ppm - From follow-up inspection 2024-05-31: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger patties in same pan over hot dogs. Raw sausage over shredded cheese. - From follow-up inspection 2024-05-31: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw fish (50F - Cold Holding); placed on cookline approximately 3.5 hours earlier, per employee. Advised employee to rapid chill. - From follow-up inspection 2024-05-31: Chicken 50F advised operator to place on ice. Fish 41F **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar handwash sink as evidenced by cup with strainer inside sink. - From follow-up inspection 2024-05-31: As evidenced by strainer ** Time Extended** **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing handwash sink - From follow-up inspection 2024-05-31: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2024-05-31: **Time Extended**
- 35A-01-4:Intermediate - - From initial inspection : Intermediate - Nonservice animals in the food establishment or on premises. Operator states there's a cat who had a litter of kittens on the outdoor patio. Observed kittens and beds and food bowls. Operator states she is working with rescues to have them removed from the premises. Patio is not open for seating or food service at this time. - From follow-up inspection 2024-05-31: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Au jus and red colored sauce substance in walk-in cooler. - From follow-up inspection 2024-05-31: **Time Extended**
Food safety inspection conducted on 5/31/2024 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).
Inspection on 5/29/2024
High Priority
8
Intermediate
5
Basic
7
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 trap had 5 dead roaches on floor in hallway.
- 35A-03-4:Basic - Dead roaches on premises. 1 in 2 comp sink, 2 in dry storage area, 2 in other dry storage area, 1 in warewashing area.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open cup on cookline
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Some removed from cookline hood vent.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cookline handwash sink and warewashing handwash sink missing hot water handle
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave throughout cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cookline drawers had shrimp, gaskets and cooler interiors throughout kitchen.
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink hose extends to bottom of all 3 sink basins.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0-10ppm
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Chicken wings in walk-in cooler dated 5/15
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger patties in same pan over hot dogs. Raw sausage over shredded cheese.
- 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. Chicken wings walk-in cooler dated 5/15
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed in back prep area on floor by 2-compartment sink.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on counter at room temperature, employee stated they were in use throughout the morning. Water beading observed on surface of shells. Discussed TPHC with operator, sent blank form.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw fish (50F - Cold Holding); placed on cookline approximately 3.5 hours earlier, per employee. Advised employee to rapid chill.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar handwash sink as evidenced by cup with strainer inside sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing handwash sink
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Operator states there's a cat who had a litter of kittens on the outdoor patio. Observed kittens and beds and food bowls. Operator states she is working with rescues to have them removed from the premises. Patio is not open for seating or food service at this time.
- 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. Au jus and red colored sauce substance in walk-in cooler.
Food safety inspection conducted on 5/29/2024 revealed 20 total violations (8 high priority, 5 intermediate, 7 basic).
Inspection on 2/28/2024
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Throughout kitchen. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Walk-in cooler exterior. - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout cookline. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: purchased new cutting boards per operator. **Time Extended** **Corrective Action Taken**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hot water faucet handle at warewashing handwash sink. - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: Must be corrected by next inspection to avoid Administrative Actions **Time Extended**
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2nd handwash sink missing in bar. - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: must be corrected by next inspection. **Time Extended** **Corrective Action Taken**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar handwash sink. - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Each handwash sink. - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
Food safety inspection conducted on 2/28/2024 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 2/26/2024
High Priority
2
Intermediate
4
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Throughout kitchen. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Walk-in cooler exterior. - From follow-up inspection 2024-02-26: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Verified license is current and active. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout cookline. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hot water faucet handle at warewashing handwash sink. - From follow-up inspection 2024-02-26: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. - From follow-up inspection 2024-02-26: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 1 in cookline hood vent, 1 in prep area hood vent, 1 in warewashing area. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended**
- 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-02-26: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-02-26: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine 0ppm chlorine. Dishmachine less than 160F as indicated by test strip not turning black. Ecolab called, per operator. - From follow-up inspection 2024-02-26: Ran 5 cycles with temperature test strips <160F as indicated by test strips not turning black. **Time Extended**
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2nd handwash sink missing in bar. - From follow-up inspection 2024-02-26: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink. Repeat Violation - From follow-up inspection 2024-02-26: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar handwash sink. - From follow-up inspection 2024-02-26: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Each handwash sink. - From follow-up inspection 2024-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2024 revealed 15 total violations (2 high priority, 4 intermediate, 9 basic).
Inspection on 2/20/2024
High Priority
4
Intermediate
9
Basic
20
Total
33
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Throughout kitchen. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust throughout kitchen.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Walk-in cooler exterior.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Verified license is current and active. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout cookline. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Microwave in back prep area missing handle, walk-in freezer missing handle. Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hot water faucet handle at warewashing handwash sink.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. In main cookline hood vent. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between salad prep and omelet station.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper in meat prep area over clean pans.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves throughout kitchen and in server station soiled with food debris.
- 36-62-4:Basic - Light not functioning. 1 in cookline hood vent, 1 in prep area hood vent, 1 in warewashing area. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster.Corrected On-Site Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 2 in kitchen, bar.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of pullout drawer cooler next to omelet station.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind omelet station, walk-in cooler walls soiled with black mold-like substance. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour-like substance used on cookline and in reach-in cooler on cookline. Repeat Violation
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink. Repeat Violation
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine 0ppm chlorine. Dishmachine less than 160F as indicated by test strip not turning black. Ecolab called, per operator.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sauces in walk-in cooler.
- 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 over ground beef in walk-in cooler.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2nd handwash sink missing in bar.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by sign labeling plan determined handwash sink as "Dump Sink Only" Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink. Repeat Violation
- 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. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar handwash sink.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Each handwash sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in bar with clear substance. Sanitizer per server. Corrected On-Site
Food safety inspection conducted on 2/20/2024 revealed 33 total violations (4 high priority, 9 intermediate, 20 basic).
Inspection on 8/10/2023
High Priority
2
Intermediate
4
Basic
17
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All throughout kitchen Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Back of kitchen near back office
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tilling leaking water in dishwasher room Above ice machine Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line small white board
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch
- 14-11-5:Basic - Equipment in poor repair. Broken reach in cooler on cook line Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Above cook line
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cook line
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line in standing water
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On cook line small white cutting board
- 36-62-4:Basic - Light not functioning. On cook line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line dirty Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind reach in coolers on cook line Old buildup beer side of walk in cooler Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdery substance on cook line
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose at mop sink not one inch from basin
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 3 comp sink hose attached no back flow preventor Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Meat tenderizer in meat cutting room
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink meat room blocked by cleaning stuff
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As a dump sink far left side of cook line Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both back side and far left side hand sink on cook line Operator added paper towel Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/10/2023 revealed 23 total violations (2 high priority, 4 intermediate, 17 basic).