BEM BOM ON CORRINE
3101 Corrine Drive
Orlando, Florida, 32803
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 1/18/2024
Inspection #: Visit ID: 8555572
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's - From follow-up inspection 2024-01-18: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks wearing watches Corrected On-Site - From follow-up inspection 2024-01-18: **Time Extended**
- 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site - From follow-up inspection 2024-01-18: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bread oven doors - From follow-up inspection 2024-01-18: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt label Corrected On-Site - From follow-up inspection 2024-01-18: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meatballs and raw shrimp over containers of cooked bacon and cooked prime rib in walk in cooler Corrected On-Site - From follow-up inspection 2024-01-18: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of cooked. Chicken above grill. 93F 30 minutes per operator . Advised operator to reheat 165F for temperature recovery **Corrective Action Taken** - From follow-up inspection 2024-01-18: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Provided operator with forms Corrected On-Site - From follow-up inspection 2024-01-18: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Provided operator with forms Warning - From follow-up inspection 2024-01-18: **Time Extended**
Inspection Date: 11/17/2023
Inspection #: Visit ID: 8353302
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks wearing watches Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bread oven doors
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt label Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meatballs and raw shrimp over containers of cooked bacon and cooked prime rib in walk in cooler 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. Container of cooked. Chicken above grill. 93F 30 minutes per operator . Advised operator to reheat 165F for temperature recovery **Corrective Action Taken**
- 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. Provided operator with forms 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. Provided operator with forms Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning