DirtyFLRestaurant Inspection Data

MAIN KITCHEN RECEIVING AND BANQUET

14651 CHELONIA PKWY

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/30/2025

Inspection #: Visit ID: 8862637

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the frame of the ice machine door panels.(Main kitchen) Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed both air conditioners vents has peeling paint on the surface in the dish machine area. Fan guard covers inside walk in cooler dust accumulation located in receiving area. Engineering notify. **Corrective Action Taken**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag hanging on the storage shelve in the dish machine room.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors inside walk in cooler for produce has old food debris left on the floor.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Observed stainless steel floors inside walk in cooler, seams loose, engineering notify at time of inspection. **Corrective Action Taken**
  • 36-24-5:Basic - Hole in or other damage to wall. Observed cracked wall damage in the dish machine room, engineering notify. **Corrective Action Taken**
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of the shelves has food debris spilled on the surface located near cutting board holder.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old dried food debris left on the surface in the garde manger area. (Cold kitchen)

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8862066

  • N/A:No Violations Were Observed

Inspection Date: 8/16/2024

Inspection #: Visit ID: 8764727

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed top panel of ice machine has mold like growth.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the fan guard covers Inside walk in cooler for produce.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall in the Main kitchen banquet area
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provide at hand wash sink Corrected On-Site
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed fork has old food stuck on the surface.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored directly on the floor in the employee cafeteria. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed dented can of coconut milk stored on the shelve located in the main kitchen.
  • 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 The operate will be using Deep Blue Restaurant Dishmachine temporarily until Dishmachine repaired.. sanitization until dishmachine is repaired. Dishmachine is not sanitizing properly at time inspection final rinse reaching 150°f, recommend Chef to notify dishmachine company immediately Three compartment sink must be use wash , rinse and sanitize. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside walk in cooler.

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8478782

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - white plates and bowls on storage racks Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - dish machine not working. Manager states all dishes currently sent to upstairs dish station
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - 0 ppm. Employee made new solution. Final reading 200 ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato soup date marked 4/6 (45f-50f - Cold Holding) - cheese sauce held overnight (55f-60f - Cold Holding)
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken - salmon - steak
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - New boiler installed 10/23/23 no certificate, boiler tag number 139994

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8478386

  • 27-24-4:Intermediate - - From initial inspection : Intermediate - Hot water at hand wash sink does not reach 100 degrees Fahrenheit. Checked hand wash sink located in main kitchen near Chef office temperature 73f and also hand wash sink on the cook line reach 75 degrees due to boiler has been removed per Director of Engineering. Warning - From follow-up inspection 2023-08-29: Checked hand wash sink due to boiler has not been installed waiting on Orange County Permits to Approve to be installed is not reaching proper temperature of spoke to Supervisor on duty Courtney Vaughan, next unannounced inspection will checked boiler at time of inspection. Explained to Manager concerning hand washing procedures on training change from 100°f to 85°f **Time Extended**
  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. One boiler has been removed from the resort in process of replacing per Blue Lewis Director of Engineering. - From follow-up inspection 2023-08-29: 098847 will replace 098848 3/10/2023 new boiler will be installed per Chief engineer Blue Lewis in the next few months. 136476 11/18/2023 **Time Extended**

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8368080

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the interior of the ice machine. (main kitchen)
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed four fan guard covers has dust accumulation on the surface inside walk in cooler. (Main kitchen)
  • 29-30-4:Basic - Water filter not located to facilitate disassembly for periodic servicing and cleaning. Observed water filter attached to ice machine has not dated. Repeat Violation
  • 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. Checked the dishmachine final rinse not reaching 160°f wash cycle 140°f notify Director of Engineering Checked the booster on the dishmachine, not working properly called dishmachine company at time of inspection. Recommend to set up 3 compartment sink wash,rinse and sanitizer until dishmachine is repaired. Operator will be using Deep Blue Restaurant another location dishmachine **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spinach 51°f stored on the buffet line less than 4 hours recommend to quick chill. Employee cafeteria Repeat Violation
  • 27-24-4:Intermediate - Hot water at hand wash sink does not reach 100 degrees Fahrenheit. Checked hand wash sink located in main kitchen near Chef office temperature 73°f and also hand wash sink on the cook line reach 75 degrees due to boiler has been removed per Director of Engineering. Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. One boiler has been removed from the resort in process of replacing per Blue Lewis Director of Engineering.