DirtyFLRestaurant Inspection Data

VILLAGE ON THE GREEN

500 VILLAGE PLACE

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10787519

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting boards stained and grooved - From follow-up inspection 2025-03-06: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - flank steak Provided blank forms. - From follow-up inspection 2025-03-06: **Time Extended**

Inspection Date: 2/25/2025

Inspection #: Visit ID: 8894178

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting boards stained and grooved
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch. Corrected On-Site
  • 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. - Dishwasher (Temperature 155) after 2 tries. Chef states will send washed dishes through sanitizer at triple sink Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - turkey breast (48 - Cold Holding) Observed in Victory cooler. Chef unable to determine time out of temperature control. Voluntarily discarded.
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - flank steak Provided blank forms.

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8893894

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline - From follow-up inspection 2024-09-30: **Time Extended**

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8727779

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - ROP grouper
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
  • 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. - max temp reading 141f after two tries. Advised chef to setup sanitizing station at three compartment sink. Warning

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8628524

  • 02D-01-5:Basic - 02D-01-5 Observed - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch in containers not labeled at dry storage area Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 08B-17-4:Basic - 08B-17-4 Observed - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over cleaned and cut fruits in containers. At reach in cooler on cooks line Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 10-01-5:Basic - 10-01-5 Observed - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with cornstarch Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 12B-07-4:Basic - 12B-07-4 Observed - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at cooks line Employee drink stored on prep table at wait staff station Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 14-09-4:Basic - 14-09-4 Observed - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen - From follow-up inspection 2024-03-05: **Complied**
  • 16-62-1:Intermediate - 16-62-1 Observed - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-03-05: **Complied**
  • 22-16-4:Basic - 22-16-4 Observed - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at wait staff area across from soda boxes - From follow-up inspection 2024-03-05: **Complied**
  • 22-56-4:Intermediate - 22-56-4 Observed - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up triple sink Warning - From follow-up inspection 2024-03-05: Gauge is not operating, operator test strips used **Complied**
  • 25-05-4:Basic - 25-05-4 Observed - From initial inspection : Basic - Single-service articles improperly stored. Lids for to go cups stored on floor at order station Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 29-11-4:Basic - 29-11-4 Observed - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at expedite station - From follow-up inspection 2024-03-05: **Complied**
  • 31B-04-4:Basic - 31B-04-4 Observed - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink at wait staff station. Emailed operator hand wash sign **Corrective Action Taken** - From follow-up inspection 2024-03-05: **Complied**
  • 36-34-5:Basic - 36-34-5 Observed - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile over cooks line/hotline - From follow-up inspection 2024-03-05: **Complied**
  • 51-11-4:Basic - 51-11-4 Observed - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured where soda boxes are stored at wait staff station - From follow-up inspection 2024-03-05: **Complied**

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8530028

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on at reach in cooler on cooks line Ice buildup up on hose at walk in freezer Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by soda machine Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooks line
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area Corrected On-Site

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8349613

  • 29-18-4:Basic - Drain cover(s) missing. Behind the true line. Cooler on the line
  • 14-11-5:Basic - Equipment in poor repair. -loose hinge on the door to the traulsen cooler in the pantry -plastic handle on a spatula melted
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket to the victory freezer and frame surrounding
  • 36-24-5:Basic - Wall repair in the dish area has the wall not sealed
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Rinse temperature 150° ran a test strip did not charge Returned to dish machine re tested strip turned black. Booster heater was off Corrected On-Site
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Repairs to the dishwasher wall need to be trimmed out , plates added