APOLLO DINER
201 W HIBISCUS BVLD
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/16/2024
High Priority
1
Intermediate
2
Basic
11
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 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. Vacuum seal not broken on mahi. Educated Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning. Hood fan Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table and reach in coolers reach in freezer
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler and 3 door reach in cooler Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Frozen fish reach in freezer Corrected On-Site Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen and dishwasher area Repeat Violation
- 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. Shell eggs. Educated Corrected On-Site Repeat Violation
- 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. Milk and heavy cream opened yesterday Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in back Corrected On-Site
Food safety inspection conducted on 12/16/2024 revealed 14 total violations (1 high priority, 2 intermediate, 11 basic).
Inspection on 7/1/2024
High Priority
2
Intermediate
4
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Onions walk in cooler Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
- 36-62-4:Basic - Light not functioning. Hood fan
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area
- 25-05-4:Basic - Single-service articles improperly stored. To go containers cook line
- 08B-12-5:Basic - Stored food not covered. Cooked chicken reach in cooler Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen and dishwasher area Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler 3 door reach in cooler
- 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. Shell eggs no time mark. Operator added Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 95f hot holding. Operator reheated 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. Heavy cream. Reach in cooler Corrected On-Site
- 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. Sent operator copy **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent operator copy **Corrective Action Taken**
Food safety inspection conducted on 7/1/2024 revealed 18 total violations (2 high priority, 4 intermediate, 12 basic).
Inspection on 1/29/2024
High Priority
0
Intermediate
0
Basic
7
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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. 3 mahi and 3 salmon not removed from vacuum package prior to thaw.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dish rack with clean dishes Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cookline not stored inverted. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Cooked turkey in walk in cooler not covered. Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and dish area
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to cookline is soiled, has old food debris.
Food safety inspection conducted on 1/29/2024 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 11/30/2023
High Priority
1
Intermediate
2
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-51-4:Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Floors are unsealed concrete in kitchen - From follow-up inspection 2023-11-30: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank not secured - From follow-up inspection 2023-11-30: **Time Extended**
- 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. Beneath dish area - From follow-up inspection 2023-11-30: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation - From follow-up inspection 2023-11-30: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on door of reach in cooler on cook line - From follow-up inspection 2023-11-30: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen - From follow-up inspection 2023-11-30: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple shelves in multiple coolers - From follow-up inspection 2023-11-30: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-11-30: **Time Extended**
- 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+ ppm. Operator diluted to 50ppm Corrected On-Site - From follow-up inspection 2023-11-30: **Time Extended**
- 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Multiple buckets for wiping cloths stored on the floor in kitchen and bar areas - From follow-up inspection 2023-11-30: **Time Extended**
- 12A-02-4:High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever handled dirty dishes then brought plates of food to a table without washing hands Repeat Violation - From follow-up inspection 2023-11-30: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked Corrected On-Site - From follow-up inspection 2023-11-30: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cook line. Shut off at valve. Corrected On-Site Repeat Violation - From follow-up inspection 2023-11-30: **Time Extended**
Food safety inspection conducted on 11/30/2023 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).
Inspection on 11/29/2023
High Priority
3
Intermediate
3
Basic
11
Total
17
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Floors are unsealed concrete in kitchen
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank not secured
- 29-18-4:Basic - Drain cover(s) missing. Beneath dish area
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket on door of reach in cooler on cook line
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and wall. Operator moved Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple shelves in multiple coolers
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+ ppm. Operator diluted to 50ppm Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Multiple buckets for wiping cloths stored on the floor in kitchen and bar areas
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef in same pan in walk in cooler. Operator moved Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 24 on shelves over all kitchen areas. 15 in office. 5 beneath kitchen equipment. 12 in dry storage room Warning
- 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. Sever handled dirty dishes then brought plates of food to a table without washing hands Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed paperwork Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cook line. Shut off at valve. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/29/2023 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).