EASTSIDE BISTRO
12001 AVALON LAKE DR STE F
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 10/23/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Make table bottom hands . - From follow-up inspection 2024-10-23: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door . - From follow-up inspection 2024-10-23: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole at the wall behind the dishwasher. - From follow-up inspection 2024-10-23: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. One out by the hoods. - From follow-up inspection 2024-10-23: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . - From follow-up inspection 2024-10-23: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. - From follow-up inspection 2024-10-23: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-10-23: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. - From follow-up inspection 2024-10-23: **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler . - From follow-up inspection 2024-10-23: **Time Extended**
Food safety inspection conducted on 10/23/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 10/2/2024
High Priority
5
Intermediate
1
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Make table bottom hands .
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door .
- 36-24-5:Basic - Hole in or other damage to wall. Hole at the wall behind the dishwasher.
- 36-62-4:Basic - Light not functioning. One out by the hoods.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler .
- 25-05-4:Basic - Single-service articles improperly stored. To go container stored on floor storage area by the walk-in cooler .
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. unwashed avocados with open to use avocado at the same container make table top . Unwashed vegetable stored on top of brisket at the walk-in cooler .
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the prep table kitchen area . **Corrected On-Site**
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insects at the kitchen area not landing to any food . Next announcement visit per supervisor Randy Hicks .
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef burgers stored on top of raw shrimp and raw tuna at the reach-in freezer. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table #1calslow (44.1F - Cold Holding); steamed mushroom (45F - Cold Holding); butter (48F - Cold Holding); cooked onion (45F - Cold Holding). Bottom of make table #1; raw burger (49F - Cold Holding); raw chicken (47F - Cold Holding); mahi fish (51F - Cold Holding); pasta (50F - Cold Holding). **Warning**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+++++ Second ppm was 50 . **Corrected On-Site**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler .
Food safety inspection conducted on 10/2/2024 revealed 17 total violations (5 high priority, 1 intermediate, 11 basic).