DirtyFLRestaurant Inspection Data

HYATT PLACE WESLEY CHAPEL

Health inspection records show HYATT PLACE WESLEY CHAPEL in LUTZ has 4 inspections with a food safety rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

26000 Sierra Center Boulevard
Florida, 33559
Pasco County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 10928401

Met Inspection Standards

2 high, 3 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee dirk on prep table in kitchen, operator removed it
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaged food preparation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed soft copy to operator
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled and black mold substance buildup in reach in cooler under oven
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dish washer touched dirty dishes then placed clean dish on shelf without washing hand and change gloves.
  • 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. See stop sale. Boiled eggs, shredded cheese no time mark , operator stated that they placed them at 6 am and business stops at 9 am. After they will discard the items.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No tested device available for high temperature dish machine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both of hand sink in kitchen. Operator refilled it Corrected On-Site
  • 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. Cut melons no date marked over 24 hours in reach in cooler, operator marked it correctly Corrected On-Site

1/15/2025· 1y 1mo ago

Visit ID: 8739141

Met Inspection Standards

1 high, 2 basic

  • 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Pizza oven exposed to drip from soap dispenser at hand wash sink in kitchen.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Sour cream in reach-in cooler in kitchen with mold-like growth.

2/16/2024· 2y ago

Visit ID: 8605420

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed with restaurants beverages reach in cooler by dish machine Warning - From follow-up inspection 2024-02-16: Still observed **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2024-02-16: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-02-16: **Time Extended**

2/5/2024· 2y 1mo ago

Visit ID: 8360476

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed with restaurants beverages reach in cooler by dish machine Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cantaloupe and pineapple over cheese reach in cooler Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale : cook sausage 52 f 3 lbs held over night. Whip cream 56 f 4 cans containing milk held overnight ambient air temperature of cooler 56 f Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale : cook sausage 52 f 3 lbs held over night. Whip cream 56 f 4 cans containing milk held overnight ambient air temperature of cooler 56 f Reach in cooler kitchen entrance Warning
  • 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. Tested at 91 f than ran at 116 f. Discussed with operator to use the other dish machine in kitchen. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning