RELAX GRILL AT LAKE EOLA LLC
211 EOLA PKWY
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -Chest freezer across mop sink lid is chipped -Chest freezer next to cook line lid torn and soiled rim - From follow-up inspection 2025-02-04: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment - From follow-up inspection 2025-02-04: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables . Operator immediately removed Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
- 25-11-5:Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Storage shed open with Dry paper products inside. Advised to keep door closed - From follow-up inspection 2025-02-04: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp thawing in standing water . Advised operator that when thawing, items need to be placed under cool running water or in refrigerator. Operator immediately moved fish and shrimp to cooler Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken, chicken skewers (85-95F - Hot Holding); less than 4hrs per operator. Operator immediately reheated chicken to. chicken (171F - Reheating) Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
- 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par-cooking chicken wings. I reviewed par cooking procedures with operator - From follow-up inspection 2025-02-04: **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. -no date on falafel container. Per operator it was prepped on 1/25. Operator put correct date -Tartar sauce in walk in cooler. Prepared 1/26 per operator. Operator immediately put date Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
Food safety inspection conducted on 2/4/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 1/27/2025
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight buildup in main ice machine
- 14-11-5:Basic - Equipment in poor repair. -Chest freezer across mop sink lid is chipped -Chest freezer next to cook line lid torn and soiled rim
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment
- 14-38-4:Basic - Food storage container/container lid cracked or broken. -Lid cracked on cocktail sauce container -Container on ranch container -Cracked lid on falafel (operator replaced. Corrected on site)
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables . Operator immediately removed Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator immediately removed Corrected On-Site
- 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Storage shed open with Dry paper products inside. Advised to keep door closed
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp thawing in standing water . Advised operator that when thawing, items need to be placed under cool running water or in refrigerator. Operator immediately moved fish and shrimp to cooler Corrected On-Site
- 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. Tested dish machine. Chlorine 00ppm. Operator replaced sanitizer and primed. Tested again chlorine 00ppm 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, chicken skewers (85-95F - Hot Holding); less than 4hrs per operator. Operator immediately reheated chicken to. chicken (171F - Reheating) Corrected On-Site
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par-cooking chicken wings. I reviewed par cooking procedures with operator
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired
- 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. -no date on falafel container. Per operator it was prepped on 1/25. Operator put correct date -Tartar sauce in walk in cooler. Prepared 1/26 per operator. Operator immediately put date Corrected On-Site
Food safety inspection conducted on 1/27/2025 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 8/9/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - From follow-up inspection 2024-08-09: Operatorcut open at time of inspection **Time Extended** Corrected On-Site
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by triple sink is slow draining - From follow-up inspection 2024-08-09: **Time Extended**
- 29-03-4:Basic - - From initial inspection : Basic - Water draining onto floor surface. Ac unit is dripping into bucket on floor. - From follow-up inspection 2024-08-09: **Time Extended**
Food safety inspection conducted on 8/9/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/8/2024
High Priority
1
Intermediate
0
Basic
10
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main ice machine Slightly soiled
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop salsa and cheese. Advised operator that all items used for scooping must have handles
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean prep table Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between two prep tables Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in container of water of 84F. Advised operator if utensils are water, water must be be 135F to prevent bacteria growth. Or keep utensils in empty pans and wash utensils every 4 hours
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outside bars need air curtains if windows are to be open during service
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by triple sink is slow draining
- 29-03-4:Basic - Water draining onto floor surface. Ac unit is dripping into bucket on floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (46F - Cold Holding); cut lettuce (47-50F - Cold Holding); salsa (50F - Cold Holding);all in second prep cooler. Less than 4hrs per operator. Advised operator to put on ice for immediate temperature recovery Warning
Food safety inspection conducted on 8/8/2024 revealed 11 total violations (1 high priority, 0 intermediate, 10 basic).
Inspection on 1/24/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In seasoning containers by can opener - From follow-up inspection 2024-01-24: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In middle prep reach in cooler in kitchen - From follow-up inspection 2024-01-24: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by 3 bay sink - From follow-up inspection 2024-01-24: **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. Partially cooked chicken stored over bread and other ready to items in walk in cooler Corrected On-Site - From follow-up inspection 2024-01-24: **Time Extended**
- 03C-96-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. - From follow-up inspection 2024-01-24: **Time Extended**
- 02D-11-5:Intermediate - - From initial inspection : Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. - From follow-up inspection 2024-01-24: **Time Extended**
Food safety inspection conducted on 1/24/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 1/23/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In seasoning containers by can opener
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In middle prep reach in cooler in kitchen
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by 3 bay sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partially cooked chicken stored over bread and other ready to items in walk in cooler Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce Salsa Spinach dip Cut tomatoes and dice tomatoes Tzatziki Falafel Sliced cheese Mozzarella All items in middle prep cooler overnight per operator. Temperature range 46F-5F. Operator immediately discarded Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce Salsa Spinach dip Cut tomatoes and dice tomatoes Tzatziki Falafel Sliced cheese Mozzarella All items in middle prep cooler overnight per operator. Temperature range 46F-5F. Operator immediately discarded Corrected On-Site Warning
- 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
- 02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures.
Food safety inspection conducted on 1/23/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 7/20/2023
High Priority
0
Intermediate
0
Basic
5
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. Vents in kitchen ceiling heavily soiled with grease - From follow-up inspection 2023-07-20: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under fryer and flat top grill soiled with grease. Floor in outside walk in cooler - From follow-up inspection 2023-07-20: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on both sides of cook line heavily soiled with grease - From follow-up inspection 2023-07-20: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand sink by 3 bay sink - From follow-up inspection 2023-07-20: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease - From follow-up inspection 2023-07-20: **Time Extended**
Food safety inspection conducted on 7/20/2023 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 7/19/2023
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen ceiling heavily soiled with grease
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Both make table reach in cooler on cook line have gasket damage and is unable to keep food 41F or below
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under fryer and flat top grill soiled with grease. Floor in outside walk in cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on both sides of cook line heavily soiled with grease
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand sink by 3 bay sink
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice, and flour containers
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in water of 113F operator. Reheated . **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced and diced Tomatoes 2lbs. 2 lb cut lettuce, tzatziki 1qt, 2q hummus, feta 1qt, ribeye 3lbs, burger patties 3, shrimp 3 lbs, chicken 1lb,
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken Cabot's, shrimp, Sliced and diced Tomatoes, cut lettuce, tzatziki, hummus, feta, ribeye, burger patties shrimp chicken All over 4hrs per operator. Temperature range 45F-62F Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar tender dumped drink in hand sink at bar. Educated operator on use of hand sinks
- 31B-03-4:Intermediate - No soap provided at handwash sink. At outside hand sink
Food safety inspection conducted on 7/19/2023 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).