ENZOS ON THE LAKE
1130 S US HIGHWAY 17-92
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 11/8/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-36-4:Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash. - hand wash sink at bar needs a splash guard to protect drink ice stored next to it. - From follow-up inspection 2024-11-08: Manager states splash guard has been ordered. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. - provided to operator - From follow-up inspection 2024-11-08: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter observed on counter at grill station. - provided blank forms to operator - From follow-up inspection 2024-11-08: **Time Extended**
Food safety inspection conducted on 11/8/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 11/6/2024
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom
- 08B-36-4:Basic - Food stored in a location that is exposed to splash. - hand wash sink at bar needs a splash guard to protect drink ice stored next to it.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
- 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. - bar dish machine chlorine zero ppm **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER - short ribs (46F - Cold Holding); - meatball (46F - Cold Holding); - cooked peas (46F - Cold Holding); - raw beef (46F - Cold Holding); - meatballs (46F - Cold Holding); - cooked mushrooms (46F - Cold Holding);; - champagne rosate sauce (46F - Cold Holding) Manager states all items held overnight. **Warning**
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. - soda gun waste line dumping into hand wash sink at bar
- 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. - provided to operator
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. - butter observed on counter at grill station. - provided blank forms to operator
Food safety inspection conducted on 11/6/2024 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).