EXECUTIVE MEETING CENTER
1 N JACARANDA, ORLANDO 32836
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/11/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. - unisex employee restroom
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cutting board cook line stained and grooved
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. - floor tiles cracked next to prep sink - at entrance of walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw poke tuna over jugs of milk in reach in cooler
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station - at dump sink at front counter
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (92F - Hot Holding). Employee put back in reheat unit **Corrective Action Taken**
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - salmon - chicken
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. - ROP cooked chicken
Food safety inspection conducted on 4/11/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 12/19/2023
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Prep station area. - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2023-12-19: **Time Extended**
- 35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2023-12-19: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Spaces in ceiling throughout the establishment.. - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2023-12-19: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed lettuce stored over cheese in walk in cooler. - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2023-12-19: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Turkey,44 f,butter,51 f held less than four hours stated operator.Operator ensured that walk in cooler door was closed. - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2023-12-19: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer and ice machine filters. Repeat Violation - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2023-12-19: **Time Extended**
Food safety inspection conducted on 12/19/2023 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 12/11/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Prep station area. - From follow-up inspection 2023-12-11: **Time Extended**
- 35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. - From follow-up inspection 2023-12-11: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Spaces in ceiling throughout the establishment.. - From follow-up inspection 2023-12-11: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed lettuce stored over cheese in walk in cooler. - From follow-up inspection 2023-12-11: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2023-12-11: Operator Luis Garcia stated that he is waiting on a part for the dishmachine.He should be receiving the part by Wednesday. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Turkey,44 f,butter,51 f held less than four hours stated operator.Operator ensured that walk in cooler door was closed. - From follow-up inspection 2023-12-11: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer and ice machine filters. Repeat Violation - From follow-up inspection 2023-12-11: **Time Extended**
Food safety inspection conducted on 12/11/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 12/4/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.Prep station area.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- 36-24-5:Basic - Spaces in ceiling throughout the establishment..
- 08B-17-4:Basic - Unwashed lettuce stored over cheese in walk in cooler.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Turkey,44 f,butter,51 f held less than four hours stated operator.Operator ensured that walk in cooler door was closed.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer and ice machine filters. Repeat Violation
Food safety inspection conducted on 12/4/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).