O'CALAHAN'S
3155 E SILVER SPRINGS PUB BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/31/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment
- 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 employee jackets stored on dry goods storage area and prep table. Manager removed jackets. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken tile on floor of cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk-in-freezer on floor. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in ice. Observed ice scoop handle touching ice at bar.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve tray not inverted or protected at bar.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed one container of meat balls in flip-top make table cooler at 57f. Manager advised that meatballs had been there for over four hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed one container of meat balls in flip-top make table cooler at 57f. Manager advised that meatballs had been there for over four hours. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of microwave soiled with grease and food.
Food safety inspection conducted on 1/31/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 9/13/2023
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line and prep area, employee moved all. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on cleaned plates and containers shelf, Manager moved. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers in front of dish machine.
- 36-22-4:Basic - Floor area(s) covered with standing water. At the cook line in front of fryers.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers at the cook line.
- 08B-38-4:Basic - Food stored on floor. In The walk-in freezer a case of tortillas chips on floor, manager moved. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer, ice buildup on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach-in cooler at the cook line heavily soiled, also microwave soiled. Employee started the cleaning process. Also, soda gun at the bar area. **Corrective Action Taken**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef on top of cooked rice, employee moved and stored properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, sausage 46F, roasted garlic 57F, meatballs 50F, sour cream 44F, manager moved items to freezer, temperatures dropped to 42F. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container with multiple lubricants above slicer near walk-in cooler, manager moved. 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. At the cook line and bar area half and half no date marked, employee voluntarily discarded.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For some employees
Food safety inspection conducted on 9/13/2023 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).