DirtyFLRestaurant Inspection Data

MISSION VALLEY G&C C R

1851 Mission Valley Boulevard
Florida, 34275
Sarasota County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/28/2025

Inspection #: Visit ID: 8895225

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep area on the cook line. Observed an employee purse stored near plastic utensils in the server area. The personal belongings were properly stored. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hat.
  • 10-20-4:Basic - In-use tongs stored on the oven door handle between uses on the cook line. The tongs were properly stored. Corrected On-Site
  • 08B-56-4:High Priority - Bottles of drink mixer stored in ice used for drinks behind the bar. See stop sale. The bartender discarded the ice. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw pork in the walk in cooler. The operator properly stored the raw foods. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed egg nog held for more than 24 hours with no date mark behind the bar. The bartender stated the egg nog had been opened for more than 7 days. The bartender discarded the egg nog. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of drink mixer stored in ice used for drinks behind the bar. The bartender discarded the ice. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in the reach in cooler. The operator voluntarily discarded the cheese. 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. Observed egg nog held for more than 24 hours with no date mark behind the bar. The bartender stated the egg nog had been opened for more than 7 days. The bartender discarded the egg nog. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed foods packaged on site using reduced oxygen packaging missing the use by date. Repeat Violation

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8894971

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface behind the bar. Repeat Violation - From follow-up inspection 2024-09-24: **Time Extended**
  • 03G-52-1:High Priority - - From initial inspection : High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. - From follow-up inspection 2024-09-24: **Time Extended**
  • 03G-06-5:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed foods packaged on site using reduced oxygen packaging missing the use by date. - From follow-up inspection 2024-09-24: **Time Extended**

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8736342

  • 10-08-5:Basic - Ice scoop handle in contact with ice in the ice bin behind the ice. The operator properly stored the ice handle.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloth. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface behind the bar. Repeat Violation
  • 24-18-4:Basic - Spoons stored upright with the food-contact surface up on the expo line. The operator removed the spoons and ran them through the dishwasher. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine chlorine sanitizer at 0ppm. The operator replaced the container of sanitizer solution. Observed the chlorine solution after changing of the container at 100ppm. Corrected On-Site
  • 03G-52-1:High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
  • 03G-04-5:High Priority - Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method on the cook line. See stop sale. The operator discarded the salmon burgers. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half and half (52F - Cold Holding); butter (52F - Cold Holding) in the 2-door reach in cooler at the server station. The operator discarded the potentially hazardous foods. Observed half and half (50F - Cold Holding) in the reach in cooler behind the bar. The operator discarded the potentially hazardous food. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding) stored on ice at the salad station. The operator stated the lettuce had been held for approximately 1 hours. The operator placed the lettuce in a reach in cooler. Observed raw ground beef (47F - Cold Holding); sliced cheese (50F - Cold Holding) in the low boy reach in on the cook line. The operator stated the potentially hazardous foods have been held for less than 4 hours. The operator moved the above foods to a reach in cooler. Observed half and half (52F - Cold Holding); butter (52F - Cold Holding) in the 2-door reach in cooler at the server station. The operator discarded the potentially hazardous foods. Observed half and half (50F - Cold Holding) in the reach in cooler behind the bar. The operator discarded the potentially hazardous food. Warning
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed foods packaged on site using reduced oxygen packaging missing the use by date.

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8474770

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for salt and sugar not stored above the food product in the prep area. The operator removed the scoops from the above foods. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface behind the bar.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented cans of whole tomatoes in the dry storage area. Observed 3 dented cans of pomodoro in the dry storage area. The operator segregated the dented cans for return. Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple items not marked with the correct date when moved from the walk in freezer to the walk in cooler. Repeat Violation

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8474405

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator is conducting reduced oxygen packaging without an approved HACCP plan. Warning - From follow-up inspection 2023-10-16: Observed HACCP plans submitted 10/9/2023 and received by Jose Quinones for review. **Time Extended**
  • 02C-08-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple food items in the walk in cooler not marked with the date taken out of the freezer for thawing. Repeat Violation - From follow-up inspection 2023-10-16: **Time Extended**

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8357328

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for rice in the dry storage area. The operator removed the bowl from the rice. Corrected On-Site
  • 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. Observed thawed mahi not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator removed the mahi from the packaging. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food prep table on the cook line. The operator properly stored the beverage. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler in the wait station. The operator properly stored the employee food. Corrected On-Site
  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Observed the cardboard recycling dumpster missing a lid.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses behind the bar. The operator sanitized the ice scoop and properly stored in the ice. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the prep kitchen. The operator was emailed handwashing signs. **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. Observed the dumpster lid propped open. The operator closed the dumpster lid. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf with clean dishes in the salad prep area. The operator properly stored the sanitizer bucket. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust and pitting. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs cold holding at 58F at the salad station. Observed cut tomatoes cold holding at 60F at the salad station. The operator stated the above foods have been held for less than 2 hours. The operator placed the items in ice for proper cooling. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near clean equipment in the prep area. The operator properly stored the spray bottle. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator is conducting reduced oxygen packaging without an approved HACCP plan. Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple food items in the walk in cooler not marked with the date taken out of the freezer for thawing. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle in the prep area. The operator labeled the spray bottle. Corrected On-Site