CAMILLE

With 8 documented inspections, CAMILLE in ORLANDO has achieved a 3.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: Yesterday · 8 reports on file

4962 New Broad Street

Orlando, Florida, 32814

Baldwin Park

Orange County County

★★★½☆ (3.5/5)

Based on 8 health inspection reports

All Inspection Reports

Visit ID: 13574119

Follow-up Inspection Required

2 high, 1 int, 1 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed.
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. Per operator is machine is chemical dish and temperature machine tested at 0 ppm chlorine and test strip did not turn completely black during testingWarning Warning
01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Unable to produce parasite destruction of squid Squid is scored and torched unknown if temperature reaches 145° but does has consumer advisory on menu for item.Warning 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. Braised beef thawed per operator recently remove from freezer. Operator dated item Corrected On-Site

Visit ID: 13574061

Met Inspection Standards

Visit ID: 10923726

Follow-up Inspection Required

1 high, 3 basic

13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Prep person
03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packing -Raw bacon,raw beef, raw venison, raw egg, cut melon, Foie gras Warning
01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Seared Mackerel. Operator is getting fish in wild caught. Reviewed requirements for Parasite destruction. Operator will serve mackerel fully cooked. Corrected On-Site

Visit ID: 8881654

Met Inspection Standards

1 int, 2 basic

36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in dry storage area.
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Visit ID: 8881000

Met Inspection Standards

Visit ID: 8775586

Follow-up Inspection Required

1 int, 2 basic

29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by 3 compartment sink is slow draining
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Containers of unwashed limes and lemons over ready to eat vegetables in walk in cooler. Per operator limes and lemons were washed but still have label stickers on them. Advised to re-wash
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. Operator is fully cooking both tongue then cooling it to 41F. Operator is then vacuum packing and freezing and keeping in vacuum package. over 48hrs. Then thawing in packaging when needed. Operator is also vacuum packing frozen scallops without10k bags and freezing. Then thawing when needed. Warning

Visit ID: 8529088

Met Inspection Standards

1 high, 2 basic

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on crash rack of edge of oven Corrected On-Site
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Visit ID: 8374854

Met Inspection Standards

4 int, 1 basic

42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mops to dry. Corrected On-Site
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 form. Corrected On-Site
02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Wagyu beef not notated on menu. Operator corrected and reprinted menu 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 form. Operator had employees read, print, sign , and date form during inspection Corrected On-Site
02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed sign and posted during inspection Corrected On-Site