DirtyFLRestaurant Inspection Data

RUSSELLS ON IVANHOE

1414 N ORANGE AVE

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/16/2025

Inspection #: Visit ID: 10734731

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers throughout facility.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line and by ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, hood filters, sides of all cooking equipment on cooks line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, dish machine and underneath dish machine.
  • 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. Salmon and multiple fish in ROP in walk in cooler and draws on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk in over 24 hours cooler per operator 50°F
  • 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.
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Duck, fish, and raw meats in ROP bags. Kitchen manager discarded all ROP products from walk in cooler.Per kitchen manager and GM ROP process will no longer be done at facility Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary. Repeat Violation

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8727549

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cut boards heavily scarred and grooved hanging on cut board wall
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service to go box at server station not inverted Operator inverted to go box
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter vacuum breaker installed wrong area
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for quaternary at 3 compartment sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on cook line. Operator put paper towels. Corrected On-Site

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8671514

  • N/A:No Violations Were Observed

Inspection Date: 5/10/2024

Inspection #: Visit ID: 8666986

  • 03G-41-1:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility curing chorizo Warning - From follow-up inspection 2024-05-10: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility cooking soups, rabbits and placing raw fish and other foods in ROP bags keeping them over 48 hours . Warning - From follow-up inspection 2024-05-10: **Time Extended**

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8349357

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 4/1/24. Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior back door opened during food prep. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawed in bag. Corrected On-Site Warning
  • 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. Dm chlorine 0 ppm Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of letter for salmon and tuna Operator provided letter Corrected On-Site
  • 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. Rabbit, meatballs at reach in cooler 4-24-2024. Pate 4-24-2024 Hotdog 4-26-2024 Duck in reach in cooler made Monday no label. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52f Operator will discard after 4 hrs **Corrective Action Taken** Warning
  • 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility curing chorizo Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility cooking soups, rabbits and placing raw fish and other foods in ROP bags keeping them over 48 hours . Warning

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8494339

  • N/A:No Violations Were Observed

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8490119

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 103f water on flattop. Warning
  • 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. Salt,sugar and dill brined and rop and kept In walk-in cooler for 1 week and a half to two weeks fish never frozen. Warning
  • 02B-03-5:High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Menu item chef during inspection purchase pasteurized eggs for ceaser dressing.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salmon above pita bread. Raw chicken over polenta. Corrected On-Site Warning
  • 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 Veggie marinade dated 8-27-23. Warning
  • 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Salt,sugar and dill brined and rop and kept In walk-in cooler for 1 week and a half to two weeks fish never frozen. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Towel basket in front of hand sink in server area. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line. Hand sinks behind bar. Corrected On-Site Warning