SWAN RESERVE - AMARE-GROUNDS-STIR-TANGERINE
1255 EPCOT RESORTS BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
3
Intermediate
2
Basic
2
Total
7
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. Observed edge of the ice bin has mold like growth on the surface, located in room dining. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside standing water in the prep sink. Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed fruits not properly stored underneath sneeze guard on the buffet line. Chef stored items properly on the sneeze line, at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature spinach 44°f feta cheese 44°f stored inside refrigerated drawers less than 4 hours recommend to quick chill product. **Corrective Action Taken**
- 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. Observed no time mark on log for 3/19 Spoke to Chef determined 7am - 11am restaurant opens. Must complete log daily for food items on time mark.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has brown discoloration on the surface.(grounds) Stewarding has been notify **Corrective Action Taken** Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located (tangerine) pool bar Repeat Violation
Food safety inspection conducted on 3/20/2025 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 11/12/2024
High Priority
1
Intermediate
5
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed broken hinge on the reach in cooler door located grill station.
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed bowls not properly protected on the buffet.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket. Stewarding removed. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle sanitizer stored next to container croutons on the shelve, Chef removed spray bottle. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed shredded cheddar not date marked stored inside reach in cooler drawers on the cook line. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two red cutting board soiled stored in the cutting board rack in the main kitchen. Stewarding removed all cutting boards. **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed stir menu serving hamburgers does not have asterisk on the item. Chef will reprint menus at time of inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand wash sink in the pool bar. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provided at hand wash sink located in the kitchen. Corrected On-Site
Food safety inspection conducted on 11/12/2024 revealed 9 total violations (1 high priority, 5 intermediate, 3 basic).
Inspection on 6/21/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Ham marked with date but missing time Warning - From follow-up inspection 2024-04-10: Spoke with Chef Judd will submit a HAACP plan for Reduce Oxygen Package process used in the commissary kitchen for storage will provide correct information on the label for the deli ham time marked with date. 60 days warning given to operator must submit HACCP plan to our District office spoke to Kyle from QA. **Time Extended** - From follow-up inspection 2024-06-21: Chef Judd provide proof of HACCP plan from OPQ spoke to Kyle received the information Approved HACCP plan., also provided proof of special process waiver request, checked unaccounted inspection. **Time Extended**
Food safety inspection conducted on 6/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Ham marked with date but missing time Warning - From follow-up inspection 2024-04-10: Spoke with Chef Judd will submit a HAACP plan for Reduce Oxygen Package process used in the commissary kitchen for storage will provide correct information on the label for the deli ham time marked with date. 60 days warning given to operator must submit HACCP plan to our District office spoke to Kyle from QA. **Time Extended**
Food safety inspection conducted on 4/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/9/2024
High Priority
3
Intermediate
6
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Grounds area, spoons Corrected On-Site Warning
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Warning
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Ham marked with date but missing time Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar in storage room. Operator discarded. Corrected On-Site Warning
- 03C-91-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Poached eggs Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Fresh mozzarella in shallow pan, top of pizza station. Moved to a deep pan - diced ham 65F, egg whites 53F, liquid egg 46F, shredded cheese 53F. 3 hours per operator in omelet station cooler. - feta 46F, cut tomatoes 47F, potato salad 45F, feta 45F, cannoli filling 44F - walk in cooler cut melon 44-46F. Multiple containers on speed rack dated from previous day and prior. Entire speed rack out of cooler and returned per operator **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 106F. Advised to use time as a public health control Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Eggs Benedict on print menu and buffet - ahi tuna Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Main kitchen area Amare Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Indoor bar, operator discarded Warning
Food safety inspection conducted on 4/9/2024 revealed 13 total violations (3 high priority, 6 intermediate, 4 basic).
Inspection on 8/23/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler located on cook line, engineering notify per Chef Mauricio.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on the bottom of reach in cooler located on the cook line.
- 29-03-4:Basic - Water draining onto floor surface. Observed standing water on the floor on the cook line in front service line.
- 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 near the Cook line in the front service area near the hand wash sink. Spoke to Liselotte 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 romaine lettuce 46°f stored inside reach in cooler drawers less than 4 hours recommend to quick chill the lettuce. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has black stains on the surface stewarding notify. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 8/23/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).