OLIVES
165 South Orange Avenue
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 11 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/7/2025
High Priority
3
Intermediate
4
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Women's bathroom door
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on air vent over case of cups by office door
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. However license is currently active
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, cigarettes and lighter out of order prep table.. Operator immediately removed Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Edge of drawer coolers on prep table - gaskets and interior of non operational prep cooler. Advised that even if cooler is out of order it must be kept clean to avoid pests.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Bagged tools on container of dry lentils. Operator immediately removed Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old Prep cooler not in use
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over chick peas and lentil soup in walk in cooler. Operator immediately corrected Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak 93 F hot holding less than 4hrs
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak 93 F hot holding in steamwell less than 4hrs per operator. Operator immediately voluntarily discarded Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in corner Blocked by prep table and mixing machine
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back corner of kitchen
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink at entrance to kitchen Corrected On-Site
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by boxes
Food safety inspection conducted on 1/7/2025 revealed 18 total violations (3 high priority, 4 intermediate, 10 basic).
Inspection on 9/23/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Hand sink blocked by prep table and co2 tanks - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above office door - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal package of cheese and bowl of corn on prep cooler . Employee raw meet over cheese cake in freezer. Employee raw meat over sauce in walk in cooler. Corrected On-Site - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in rice Corrected On-Site - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed tomatoes in walk in cooler - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: **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 beef over sauces Corrected On-Site - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Only food manager expired 7/1/24 Warning - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-09-23: Admin Complaint
Food safety inspection conducted on 9/23/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 7/26/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Hand sink blocked by prep table and co2 tanks - From follow-up inspection 2024-07-26: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above office door - From follow-up inspection 2024-07-26: **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal package of cheese and bowl of corn on prep cooler . Employee raw meet over cheese cake in freezer. Employee raw meat over sauce in walk in cooler. Corrected On-Site - From follow-up inspection 2024-07-26: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in rice Corrected On-Site - From follow-up inspection 2024-07-26: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave - From follow-up inspection 2024-07-26: **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION Corrected On-Site - From follow-up inspection 2024-07-26: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed tomatoes in walk in cooler - From follow-up inspection 2024-07-26: **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 beef over sauces Corrected On-Site - From follow-up inspection 2024-07-26: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Only food manager expired 7/1/24 Warning - From follow-up inspection 2024-07-26: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2024-07-26: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-07-26: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-07-26: **Time Extended**
Food safety inspection conducted on 7/26/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 7/25/2024
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Hand sink blocked by prep table and co2 tanks
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above office door
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal package of cheese and bowl of corn on prep cooler . Employee raw meet over cheese cake in freezer. Employee raw meat over sauce in walk in cooler. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in rice Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed tomatoes in walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 prep coolers: ; Garlic, cut tomatoes, cut lettuce, feta cheese, quinoa, chickpeas, grape leaves, (45-59F - Cold Holding) in both prep coolers. Less than 4 hrs per Operator 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. Chicken and lamb gyro 112-123F on cone. Less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Only food manager expired 7/1/24 Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 7/25/2024 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 1/18/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by back office door - From follow-up inspection 2024-01-18: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave - From follow-up inspection 2024-01-18: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vent above upright 3 door freezer soiled -Containers of beans are soiled on lid and outside - various equipment is soiled with food debris on outside - From follow-up inspection 2024-01-18: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by back cook line is blocked by prep table, co 2 tanks and pots and pans - From follow-up inspection 2024-01-18: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by back cook line has lid in basin - From follow-up inspection 2024-01-18: **Time Extended**
Food safety inspection conducted on 1/18/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 1/17/2024
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 6 dead roaches on sticky traps under both prep coolers. Advised operator to immediately throw away and call pest control services next unannounced per Liselotte **Corrective Action Taken**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by back office door
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on table with steam well
- 08B-38-4:Basic - Food stored on floor. Boxed oil
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 80F
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vent above upright 3 door freezer soiled -Containers of beans are soiled on lid and outside - various equipment is soiled with food debris on outside
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Multiple mops
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic sauce (44F - Cold Holding); tzatziki (44 - Cold Holding); cut lettuce 15 min (51F - Cooling); quinoa (51F - Cold Holding); lentils (52F - Cold Holding); grape leaves (56F - Cold Holding) in both prep table coolers. under 4hours per operator. Operator put items on ice for temperature recovery. Both prep coolers ambient temperature 60F. Operator is aware. States they will keep items in walk in cooler Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by back cook line is blocked by prep table, co 2 tanks and pots and pans
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by back cook line has lid in basin
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in kitchen Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink in 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.
Food safety inspection conducted on 1/17/2024 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).
Inspection on 8/4/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on floor next to microwave 1 dead roach in top right drawer of make table 1 dead roach on floor behind cook line 4 dead roaches in sticky trap on floor under prep table next to office Warning - From follow-up inspection 2023-08-04: Observed 3 dead roaches under upright freezer **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2023-08-04: Admin Complaint
Food safety inspection conducted on 8/4/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 8/4/2023
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket in make table reach in cooler - From follow-up inspection 2023-08-02: **Time Extended** - From follow-up inspection 2023-08-04: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dust on fan covers for upright reach in freezer -Shelves in walk in cooler - From follow-up inspection 2023-08-02: **Time Extended** - From follow-up inspection 2023-08-04: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In make tables - From follow-up inspection 2023-08-02: **Time Extended** - From follow-up inspection 2023-08-04: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking in walk in cooler . Looks like it's From the condenser. Operator has drip pan to catch leaking water. - From follow-up inspection 2023-08-02: **Time Extended** - From follow-up inspection 2023-08-04: **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. Grape leaves, cut tomatoes, cheese green beans, cut lettuce all temperature range 45F-62F all less than 2hrs per operator in both make table reach in coolers advised operator to put in ice for temperature recovery **Corrective Action Taken** Warning - From follow-up inspection 2023-08-02: Cut tomatoes, cut lettuce, hummus, quinoa, grape leaves, all temperature range 46F-67F due to insufficient ice bath. Per operator items out for 1.5hrs. Advised operator to re ice for sufficient ice bath. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2023-08-04: Grape leaves, cut tomatoes, cheese, green beans, cut lettuce all temperature range 44-57F all less than 3hrs per operator in both make table reach in coolers advised operator to put in ice for temperature recovery. Operator states repairs on both coolers are scheduled next week. Admin Complaint **Corrective Action Taken**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener - From follow-up inspection 2023-08-02: **Time Extended** - From follow-up inspection 2023-08-04: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-08-02: **Time Extended** - From follow-up inspection 2023-08-04: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-02: **Time Extended** - From follow-up inspection 2023-08-04: **Time Extended**
Food safety inspection conducted on 8/4/2023 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 8/2/2023
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket in make table reach in cooler - From follow-up inspection 2023-08-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dust on fan covers for upright reach in freezer -Shelves in walk in cooler - From follow-up inspection 2023-08-02: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In make tables - From follow-up inspection 2023-08-02: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Oven and coffee maker unused per operator - From follow-up inspection 2023-08-02: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking in walk in cooler . Looks like it's From the condenser. Operator has drip pan to catch leaking water. - From follow-up inspection 2023-08-02: **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. Grape leaves, cut tomatoes, cheese green beans, cut lettuce all temperature range 45F-62F all less than 2hrs per operator in both make table reach in coolers advised operator to put in ice for temperature recovery **Corrective Action Taken** Warning - From follow-up inspection 2023-08-02: Cut tomatoes, cut lettuce, hummus, quinoa, grape leaves, all temperature range 46F-67F due to insufficient ice bath. Per operator items out for 1.5hrs. Advised operator to re ice for sufficient ice bath. **Time Extended** **Corrective Action Taken**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener - From follow-up inspection 2023-08-02: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-08-02: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-02: **Time Extended**
Food safety inspection conducted on 8/2/2023 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 8/2/2023
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor next to microwave 1 dead roach in top right drawer of make table 1 dead roach on floor behind cook line 4 dead roaches in sticky trap on floor under prep table next to office Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect in office 1 flying insect in kitchen by upright freezer. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches in wall next to make table by serving window Total 3 live roaches Warning
Food safety inspection conducted on 8/2/2023 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 8/1/2023
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Torn gasket in make table reach in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dust on fan covers for upright reach in freezer -Shelves in walk in cooler
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of sprite over ready to eat items and raw beef on speed rack in walk in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In make tables
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Oven and coffee maker unused per operator
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking in walk in cooler . Looks like it's From the condenser. Operator has drip pan to catch leaking water.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In container at cook line. Water 99F
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over seasonings in walk in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves, cut tomatoes, cheese green beans, cut lettuce all temperature range 45F-62F all less than 2hrs per operator in both make table reach in coolers advised operator to put in ice for temperature recovery **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. For cook line
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. For cook line 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.
Food safety inspection conducted on 8/1/2023 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).