PARADISO 37
1590 East Buena Vista Drive
Florida, 32830
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/7/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has black mold like growth on the vent located in the dish machine area. - From follow-up inspection 2025-01-07: Checked air conditioner vent has black mold like growth on the vent located in the dish machine area, has not cleaned. **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection. - From follow-up inspection 2025-01-07: Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection. At time of callback inspection Chef provided a copy of letter from the construction company will start replacing floor tiles on the cook line on Wednesday 1/8/2025, will check on the next unannounced inspection. **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed broken floor tiles on the main cook line. - From follow-up inspection 2025-01-07: Observed broken floor tiles on the main cook line, will be replaced on Wednesday 1/8/2025. The kitchen is temporarily closed using the upstairs kitchen until floor tiles are replaced. will check floor tiles on the next unannounced inspection. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the dish machine room has black mold like growth on the surface, behind the dishmchine. - From follow-up inspection 2025-01-07: The wall has not been cleaned has black mold like growth on the wall. **Time Extended**
Food safety inspection conducted on 1/7/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 1/3/2025
High Priority
4
Intermediate
3
Basic
13
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed old food debris on the equipment doors on the cook line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has black mold like growth on the vent located in the dish machine area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses stored on the shelves above the hand wash sink located on the cook line.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water underneath the stove on side of the handwashing sink located on the cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed grease spilled on the floor underneath the fryers in the upstairs kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection.
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed broken floor tiles on the main cook line.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood filters broken underneath the hood system.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both fryers and oven has terrible grease accumulation must be cleaned. **Repeat Violation**
- 38-01-4:Basic - Light shield damaged/in disrepair. Observed cracked light shield in the dish machine area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the equipment on the cook line has terrible grease accumulation on the grill and the stove and salamander.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the dish machine room has black mold like growth on the surface, behind the dishmchine.
- 29-03-4:Basic - Water draining onto floor surface. Observed water draining on the floor on the cook line near the hand wash sink.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working the cook line wearing gloves leave the work station wearing gloves return to cook line did not wash hands before placing another pair of gloves on before food handling.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine three times not sanitizing properly final rinse, the Chef has notify dishmachine company, recommend to use 3 compartment sink to wash, rinse and sanitize all dishes until dishmachine repaired. Chef found out the dish machine is chemical sanitizer changed last night, rechecked 50 ppm chlorine. **Corrected On-Site**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in soiled water on the grill food particles floating in the container. Employee changed the water at time of inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cole slaw 50°f, pico 52°f, corn salsa 52°f shrimp 50°f stored on the top panel of reach in cooler less than 4 hours, recommend to quick chill food product in the freezer. Temperatures of all food on the top reach in cooler panel **Repeat Violation** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has green discoloration on the surface located on the cook line. **Repeat Violation**
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container used for guacamole.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no paper towels provided at hand wash sink located on the cook line.
- 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Observed a green extension cord used on the cook line near the grill.
Food safety inspection conducted on 1/3/2025 revealed 21 total violations (4 high priority, 3 intermediate, 13 basic).
Inspection on 8/1/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed missing ceiling tiles directly above reach in cooler on the cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryers and oven has terrible grease accumulation on the equipment located main cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign located in the sink located in the main bar. **Corrected On-Site** **Repeat Violation**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the server area near the main bar. Called Supervisor on duty next unannounced inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cooked shrimp 55°f stored on the top panel of the reach in cooler, per Chef stored on line 9:30am less than 4 hours recommend to quick chill product or use ice bath.( Employee placed ice bath on product at time of inspection. **Corrective Action Taken**
- 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. Observed no written procedures for clean up of vomit, form given to Chef. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards very soiled used on the top panel reach in cooler located on cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink to fill water used on the main cook line.
Food safety inspection conducted on 8/1/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).