PERSIMMON HOLLOW BREWING COMPANY
Eola Drive
Orlando, Florida, 32801
South Eola
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/2/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 112F. Less than 4 hours per operator. Operator turned up heat. Reheated to 135 Corrected On-Site - From follow-up inspection 2024-03-25: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and gas lines greasy - From follow-up inspection 2024-03-25: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in main prep cooler. Operator is aware and already has repairs scheduled - From follow-up inspection 2024-03-25: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floor and wall behind grill slight grease build up - From follow-up inspection 2024-03-25: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Hot dogs in prep cooler on dry sanitizer towels. Advised operator to use deli tissue or other food grade surfaces. Operator removed towels Corrected On-Site - From follow-up inspection 2024-03-25: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 3/25/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 112F. Less than 4 hours per operator. Operator turned up heat. Reheated to 135 Corrected On-Site - From follow-up inspection 2024-03-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and gas lines greasy - From follow-up inspection 2024-03-25: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in main prep cooler. Operator is aware and already has repairs scheduled - From follow-up inspection 2024-03-25: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floor and wall behind grill slight grease build up - From follow-up inspection 2024-03-25: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar 00ppm after several tests and primed. Dishmachine in kitchen. Has no sanitizer and establishment is out of sanitizer for that dishmachine. Establishment has set up 3 bay sink with proper sanitizer. Repeat Violation Warning - From follow-up inspection 2024-03-25: Tested both machines multiple times. Both reading 00ppm **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Hot dogs in prep cooler on dry sanitizer towels. Advised operator to use deli tissue or other food grade surfaces. Operator removed towels Corrected On-Site - From follow-up inspection 2024-03-25: **Time Extended**
Food safety inspection conducted on 3/25/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 3/18/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 112F. Less than 4 hours per operator. Operator turned up heat. Reheated to 135 Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and gas lines greasy
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in main prep cooler. Operator is aware and already has repairs scheduled
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floor and wall behind grill slight grease build up
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar 00ppm after several tests and primed. Dishmachine in kitchen. Has no sanitizer and establishment is out of sanitizer for that dishmachine. Establishment has set up 3 bay sink with proper sanitizer. Repeat Violation Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Hot dogs in prep cooler on dry sanitizer towels. Advised operator to use deli tissue or other food grade surfaces. Operator removed towels Corrected On-Site
Food safety inspection conducted on 3/18/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 10/3/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In make table reach in cooler next to flat top gril - From follow-up inspection 2023-10-03: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar is reading 00ppm chlorine. Advised operator to use other dish machine to sanitize initial bar dish machine is able to properly sanitize Warning - From follow-up inspection 2023-10-03: 00ppm . Establishment has other means of sanitizing with a 3bay sink and another dish machine. Time extended until next unannounced inspection per Christal Woods. **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at bar Corrected On-Site - From follow-up inspection 2023-10-03: **Time Extended**
Food safety inspection conducted on 10/3/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 9/25/2023
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In make table reach in cooler next to flat top gril
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pork sauce dated 9/4. Operator discarded Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar is reading 00ppm chlorine. Advised operator to use other dish machine to sanitize initial bar dish machine is able to properly sanitize Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomatoes in Reach in cooler overnight per operator 56F. Operator discarded
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes in Reach in cooler overnight per operator 56F. Operator discarded 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. marinara (119F - Hot Holding); chili (127F - Hot Holding); refried beans (101F - Hot Holding). Less than 4hours per operator.operator. Advised operator to reheat items to 165F. Marinara, chili, refried beans, at 138F-146F 30min after initial temperature. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at bar Corrected On-Site
Food safety inspection conducted on 9/25/2023 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).