ARAMARK SVC FPL LEJUNE FLAGLER

4200 W FLAGLER ST

★★★½☆ (3.7/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8991286

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed excessive grease inside the oven.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Floor's fan soiled at dishwashing area.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At coffee station.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Inspection #: Visit ID: 8592232

14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed at back kitchen.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled at breakfast station.
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 hash browns, beef patties, spinach patties, ham patties without time mark at breakfast buffet station. Employee properly marked food products. Corrected On-Site

Inspection #: Visit ID: 8369259

35B-02-4:Basic - Insect control device installed over food preparation area. Manager in control contacting CBRE to replace the equipment. **Corrective Action Taken**
36-34-5:Basic - vents soiled with accumulated dust at walk-in cooler.
22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. During the routine inspection manager set up three compartment sink with the proper quat solution at 200 ppm. Technician on his way for the dishwasher. **Corrective Action Taken**

★★★☆☆ (3.0/5)

(2 reviews)

Last Enriched At: 5/14/2025

Enriched Reports: 0 of 0