CASTLE HOTEL GARDEN BISTRO AND BAR

Name: CASTLE HOTEL GARDEN BISTRO AND BAR
Address: 8602 UNIVERSAL BLVD, ORLANDO, FL, 32819, US
Rating: 1.6

8602 UNIVERSAL BLVD

★½☆☆☆ (1.6/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8831943

16-03-4:Basic - Accumulation of debris inside warewashing machine.
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at back storage area with no food prep nearby. Repeat Violation
03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division./chicken wings cooked from raw to 135F then cooled down to 41F and reheated to 165F of above before serving.

Inspection #: Visit ID: 8762877

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
08B-38-4:Basic - Food stored on floor./oil carton,back storage area/ Corrected On-Site
16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
21-04-4:Basic - Wiping cloth/towel used under cutting board./ Corrected On-Site
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./one flying insect around soda boxes area.
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 reduced oxygen packaging on ham and salami, both packaged today/chef opened all the bags immediately/will no longer using ROP, machine removed/ Corrected On-Site Repeat Violation

Inspection #: Visit ID: 8450283

24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./ plastic containers on cleaned storage rack.
16-46-4:Basic - Old labels stuck to food containers after cleaning.
03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use./salmon, reach in freezer.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shrimp 45F, less than 4 hours/ cook line cold drawer, iced. **Corrective Action Taken** Repeat Violation
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./reduced oxygen packaging conducted on site for fish and meat products.

Inspection #: Visit ID: 8368554

24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored./white cutting board on floor/dish area/ Corrected On-Site
14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar container on kitchen prep table.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes 44F, cook line cold drawer/iced. **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./sausage links hot holding at 118F, less than 4 hours/reheating to 165F. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.