JW MARRIOTT BONNET CREEK - 3-MEAL RESTAURANT
14900 CHELONIA PKWY
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 12/16/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets and watch. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Omelet station reach in.
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters.
Food safety inspection conducted on 12/16/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 4/30/2024
High Priority
3
Intermediate
5
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-32-4:Basic - - From initial inspection : Basic - Food being prepared outside. Garnish being prepped outside at bar - From follow-up inspection 2024-04-30: **Time Extended**
- 08B-36-4:Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Potatoes u def hand sink Corrected On-Site - From follow-up inspection 2024-04-30: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At inside bar/barista station Repeat Violation - From follow-up inspection 2024-04-30: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw ground beef, changed gloves without washing hands. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2024-04-30: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked lobster in walk-in freezer Corrected On-Site - From follow-up inspection 2024-04-30: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over impossible burger in walk-in cooler. Cold smoked salmon over cut vegetables in walk-in Corrected On-Site - From follow-up inspection 2024-04-30: **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-04-30: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-04-30: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at barista bar - From follow-up inspection 2024-04-30: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hot line. Handsink at barista bar, at outside bar - From follow-up inspection 2024-04-30: **Time Extended**
- 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cold prep , Handsink at barista bar - From follow-up inspection 2024-04-30: **Time Extended**
Food safety inspection conducted on 4/30/2024 revealed 11 total violations (3 high priority, 5 intermediate, 3 basic).
Inspection on 4/26/2024
High Priority
5
Intermediate
5
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-32-4:Basic - Food being prepared outside. Garnish being prepped outside at bar
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Potatoes u def hand sink Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At inside bar/barista station Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw ground beef, changed gloves without washing hands. Operator coached employee **Corrective Action Taken**
- 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 fish over cooked lobster in walk-in freezer Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over impossible burger in walk-in cooler. Cold smoked salmon over cut vegetables in walk-in Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon (48F - Cold Holding); cut tomatoes (47F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (48F - Cold Holding); cut tomatoes (47F - Cold Holding)top of make table at cold prep. In unit over 4 hours. pasta (57F - Cold Holding); heavy cream (56F - Cold Holding); butter (48F - Cold Holding) top of make table on hot line, raw salmon (48F - Cold Holding); raw beef (48F - Cold Holding) in cooler drawer on hot line, all items in unit less then 2 hours Repeat Violation Warning
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at barista bar
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hot line. Handsink at barista bar, at outside bar
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cold prep , Handsink at barista bar
Food safety inspection conducted on 4/26/2024 revealed 13 total violations (5 high priority, 5 intermediate, 3 basic).
Inspection on 12/20/2023
High Priority
1
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2023-12-20: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - inside bar - From follow-up inspection 2023-12-20: **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. - observed on counter for customer self service. Chef states less than 3 hours. Chef states butter and cream cheese discarded after breakfast serve approximately noon. - SS cream cheese (66F - Cold Holding); - whipped butter (67F - Cold Holding) Josper Station: chef states items brought out during breakfast service. - tomato (46F - Cold Holding); - ham (46F - Cold Holding); - sausage (46F - Cold Holding) - From follow-up inspection 2023-12-20: Ambient temperature 46f. No tcs products in unit. Chef tape closed and instructed employees to not use until repairs are made. **Time Extended**
- 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - Hot water for establishment comes from Boilers from JW Marriott. Three units rated at 1.5 million BTU required but yet not designated as boilers - From follow-up inspection 2023-12-20: **Time Extended**
Food safety inspection conducted on 12/20/2023 revealed 4 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 12/19/2023
High Priority
3
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms Corrected On-Site
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - wooden bowl used to mix and cool sushi rice.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - inside bar
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - red snapper not frozen, not commercially - salmon not frozen, not commercially - lobster not frozen, not commercially - sea bass not frozen, not commercially
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked mushroom date marked 12/11. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - observed on counter for customer self service. Chef states less than 3 hours. Chef states butter and cream cheese discarded after breakfast serve approximately noon. - SS cream cheese (66F - Cold Holding); - whipped butter (67F - Cold Holding) Josper Station: chef states items brought out during breakfast service. - tomato (46F - Cold Holding); - ham (46F - Cold Holding); - sausage (46F - Cold Holding)
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. -Gosper
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - Hot water for establishment comes from Boilers from JW Marriott. Three units rated at 1.5 million BTU required but yet not designated as boilers
Food safety inspection conducted on 12/19/2023 revealed 10 total violations (3 high priority, 1 intermediate, 5 basic).