VERSAILLES REST
3555 SW 8 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/7/2025
High Priority
1
Intermediate
3
Basic
10
Total
14
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in front of the cookline.
- 24-14-4:Basic - Clean knives and spatulas stored between equipment and wall throughout the establishment. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Flip top reach in cooler by the main cook line, cutting board
- 14-69-4:Basic - Ice buildup in walk-in cooler #1, ice on the unit. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in the prep kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In front of the main cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler #1: fan covers soiled
- 22-16-4:Basic - Walk-in cooler on shelves have accumulation of soil residues. Most reach in coolers.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warewash area: black walls by the dishwasher.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Stand up reach in cooler in front of the main cookline: raw chicken stored above raw beef. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area: can open per blade soiled. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep kitchen, by the walk in cooler: mixer stored inside the hand washing sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the main cook line. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 1/7/2025 revealed 14 total violations (1 high priority, 3 intermediate, 10 basic).
Inspection on 7/3/2024
High Priority
2
Intermediate
6
Basic
10
Total
18
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking area food debris.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxes of orange on floor, Dry storage area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Most cooked foods inside walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cooks touching drily pots and then engaging in food preparation.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roast pork in hot box at 119 f Corrective action taken, was reheat to 165 F
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wet Wiping cloths inside most kitchen hand washing sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Most Handwashing station.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 7/3/2024 revealed 18 total violations (2 high priority, 6 intermediate, 10 basic).