DirtyFLRestaurant Inspection Data

FRESH & CO

Health inspection records show FRESH & CO in ORLANDO has 11 inspections with a food safety rating of 1.8/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 11 reports on file

Jackson Street
Orlando, Florida, 32801
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 11 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13638779

Met Inspection Standards

2 int, 1 basic

  • 08B-63-4:Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 4 freezer chests and 1 reach in freezer store in hallway across from public restrooms , not commercially packaged and unsecured. Warning - From follow-up inspection 2026-03-04: **Time Extended**
  • 52-01-4:Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Blue cheese dressing , Ranch dressing, Cesar dressing and balsamic vinegar dressing commercially processed but is stated as housemade dressing on menu . per operator no added ingredients to any of the commercially processed dressings. Admin Complaint - From follow-up inspection 2026-03-04: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Rosario.A expired 9/13/25 SafeStaff Warning - From follow-up inspection 2026-03-04: **Time Extended**

2/24/2026· 1mo ago

Visit ID: 13525369

Follow-up Inspection Required

9 high, 4 int, 16 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Coffee mug by coffee station Repeat Violation Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on front counter serving line Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In back kitchen area Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezers across from Public restrooms - reach in freezer in kitchen area Repeat Violation Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting boards and wooden board in establishment , operator moved Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven in back kitchen area interior heavily soiled Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. All grab and go items , not with exact address marked. Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers - exterior of all shelves underneath front counter Warning
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. In public restrooms across from freezer chests Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout entire establishment Warning
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Underneath front counter Repeat Violation Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters above coffee machine not protected , operator discarded Corrected On-Site Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Throughout front counter Repeat Violation Warning
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 4 freezer chests and 1 reach in freezer store in hallway across from public restrooms , not commercially packaged and unsecured. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over ready to eat , operator moved to unwashed section in walk in cooler Corrected On-Site Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back kitchen area interior Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from overnight broccoli cheddar (45F - Cooling) Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee front counter , cracked eggs no proper hand wash after. Educated employee the importance of hand washing after cracking raw shell eggs. **Corrective Action Taken** Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took out trash , did not wash hands after. Educated employee about when and how to properly wash hands **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over open Commerical processed corn in reach in freezer Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in walk in cooler , operator placed in proper hierarchy in walk in cooler Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 individual packages of tuna still in Commerical processed packaged , fully thawed Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 4 hours broccoli cheddar (45F - Cold Holding) Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours chicken tenders (121F - Hot Holding); steamed broccoli (120F - Hot Holding) Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steal spray containers stored next to oil underneath prep table Repeat Violation Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup was sealed covered in walk in cooler Warning
  • 22-02-4:Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. -white cutting boards in kitchen area -dicer underneath clean equipment heavily soiled -cutting boards in front counter Repeat Violation Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Blue cheese dressing , Ranch dressing, Cesar dressing and balsamic vinegar dressing commercially processed but is stated as housemade dressing on menu . per operator no added ingredients to any of the commercially processed dressings. Admin Complaint
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Rosario.A expired 9/13/25 SafeStaff Warning

9/19/2025· 6mo ago

Visit ID: 10940128

Met Inspection Standards

4 high, 1 int, 9 basic

  • 32-05-4:Basic - Bathroom facility in disrepair. Unisex bathroom in front line out of service
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red and green cutting boards on front line of establishment
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep area Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer next to single service utensils area
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go area Repeat Violation
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. On front line of establishment
  • 21-10-4:Basic - Soiled dry wiping cloth in use. In prep area in kitchen Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over ready to eat bread
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White substance on front line of establishment Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Commercially processed raw salmon behind ready to eat cucumbers on sandwich top reach in cooler on front line Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw tuna in walk in cooler Raw chicken over raw shrimp in reach in cooler in prep area of kitchen Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Baba ganoush dated 9/11 in walk in cooler
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Red substance chemical underneath oven next to spices in the kitchen Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area Dicer in prep area in kitchen Corrected On-Site

4/7/2025· 1y ago

Visit ID: 10813841

Met Inspection Standards

2 int, 6 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall by kitchen hand wash sink. - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning over three compartment sink. - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in deli prep table in kitchen - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**

4/4/2025· 1y ago

Visit ID: 10812007

Follow-up Inspection Required

2 high, 4 int, 7 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall by kitchen hand wash sink. - From follow-up inspection 2025-04-04: **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information - From follow-up inspection 2025-04-04: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning over three compartment sink. - From follow-up inspection 2025-04-04: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on walk-in cooler Gaskets on reach in cooler on cookline Gaskets in reach in chest freezers by restrooms Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in deli prep table in kitchen - From follow-up inspection 2025-04-04: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) - From follow-up inspection 2025-04-04: Next day call back due to temperatures Coffee bar: milk (50F - Cold Holding); half and half (51F - Cold Holding) Salad bar: house made dressing (62F - Cold Holding); butter (70F - Cold Holding) pico de gallo (49F - Cold Holding); cooked shrimp (48F - Cold Holding) **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. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) Kitchen Less than 4 hours raw chicken (51F - Cold Holding reached 1 hour later 41F) **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2025-04-04: Next day call back due to temperatures Coffee bar: milk (50F - Cold Holding); half and half (51F - Cold Holding) Salad bar: house made dressing (62F - Cold Holding); butter (70F - Cold Holding) pico de gallo (49F - Cold Holding); cooked shrimp (48F - Cold Holding) **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer soiled Cutting boards stained Meat slicer soiled. Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-04-04: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen - From follow-up inspection 2025-04-04: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, front line and in walk-in cooler. - From follow-up inspection 2025-04-04: **Time Extended**

4/2/2025· 1y ago

Visit ID: 8995166

Follow-up Inspection Required

5 high, 7 int, 19 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep station in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Soy sauce stored on floor by ovens.
  • 36-24-5:Basic - Hole in or other damage to wall by kitchen hand wash sink.
  • 14-69-4:Basic - Ice buildup in reach-in chest freezer by restrooms
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on oven handles in kitchen and on front line.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in kitchen. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information
  • 36-62-4:Basic - Light not functioning over three compartment sink.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on walk-in cooler Gaskets on reach in cooler on cookline Gaskets in reach in chest freezers by restrooms Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning in deli prep table in kitchen
  • 25-05-4:Basic - Single-service articles improperly stored. Togo bags, cups, and catering containers stored on floor behind coffee station Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination Togo container lids at salad station.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen raw chicken in standing water at prep sink. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over prepared chicken. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs for omelet and proceed to cook and touched plate without hand washing. Coached employee regarding I hand wash sink Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salmon stored next to raw chicken. Raw beef stored next to raw chicken Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) Kitchen Less than 4 hours raw chicken (51F - Cold Holding reached 1 hour later 41F) **Corrective Action Taken** Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potatoes (109F - Hot Holding operator reheated in oven, temped at 167F) Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer soiled Cutting boards stained Meat slicer soiled. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Thawing frozen edamame in sink. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front line hand wash sink Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, front line and in walk-in cooler.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date marking on filter

10/3/2024· 1y 6mo ago

Visit ID: 8757528

Met Inspection Standards

3 high, 5 int, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting over three compartment sink Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Kitchen reach in cooler has torn gaskets
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gaskets has debris
  • 25-05-4:Basic - Single-service articles improperly stored. In kitchen in dry storage are case of paper plates. In hallway behind coffee station stored to go containers.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over ready to eat sour cream in front prep area Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons in coffee bar area and register area Plastic coffee lids. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name in kitchen. Salt and cinnamon in kitchen prep area.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Walk-in cooler - Raw seared tuna over cut tomatoes Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 62f at front table for less than 4 hours. Recommend time control.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken noodle soup at 123F, hot holding for 1 hour. Manager reheated to 203F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna seasonal item no disclosure displayed on display case Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quart strips not available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entry to kitchen Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing 4 employees training certificates.

4/19/2024· 1y 12mo ago

Visit ID: 8614666

Met Inspection Standards

2 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-02-19: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged and address of the establishment that prepared and packaged the food. - grab and go yogurts, salads Warning - From follow-up inspection 2024-02-19: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**

2/19/2024· 2y 1mo ago

Visit ID: 8613747

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-02-19: **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged and address of the establishment that prepared and packaged the food. - grab and go yogurts, salads Warning - From follow-up inspection 2024-02-19: **Time Extended**
  • 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. - raw chicken over unwashed produce, walk in unit Warning - From follow-up inspection 2024-02-19: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - cold smoked salmon sandwiches Warning - From follow-up inspection 2024-02-19: **Time Extended**
  • 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispensers at handwash sinks not working/unable to dispense paper towels. Warning - From follow-up inspection 2024-02-19: **Time Extended**

2/16/2024· 2y 2mo ago

Visit ID: 8452218

Follow-up Inspection Required

5 high, 4 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on prep tables Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - oven Corrected On-Site Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged and address of the establishment that prepared and packaged the food. - grab and go yogurts, salads Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 near handsink at front counter - 1 at cookline Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - raw chicken over unwashed produce, walk in unit Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon over dressings, reach in cooler at front line Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - prep line at front counter cold holding: cut tomatoes (54F); chick peas (52F); kidney beans (54F); washed cut lettuce (48F); cheese (56F); hummus (60F); cheese (62F); chopped tomatoes (62F) all less than 1 hour per manager - kitchen prep unit, cold holding: cheese (45F); salmon (46F); cream cheese (47F); thermostat turned up while unit was being cleaned, per Operator - cooler under beverage dispensers: milk, 47F; almond milk, 47F; Warning
  • 29-42-4:High Priority - Vacuum breaker missing on fresh water outlet of splitter added to mop sink faucet. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - cold smoked salmon sandwiches Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site Warning
  • 31B-05-4:Intermediate - Paper towel dispensers at handwash sinks not working/unable to dispense paper towels. Warning
  • 03D-15-4:Intermediate - Time/temperature control for safety food not ambient cooled to 41F prior to displaying for self-service. - yogurt, pudding in display cooler Warning

7/22/2023· 2y 8mo ago

Visit ID: 8389507

Met Inspection Standards

5 high, 5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sausages on shelf with restaurant food. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid on steam well for mixed veggies.
  • 14-11-5:Basic - Gaskets in poor repair. Gaskets on reach in cooler under slicer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under slicer.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored on same shelf as cut melon and cabbage **Corrective Action Taken**
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. White cheddar block and slices in make table.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on sheet trays stored over raw salmons on sheet rack.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine time, Pancake batter on front make table. 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. Per operator items on hot bar less than 2 hours, operator is returning to oven for temperature. cooked sweet potato 90F cooked carrots 87F cooked chicken breast 99F Mac and cheese 100 Corrected On-Site