SHANNONS CASUAL CAFE
4401 S ORANGE AVE UNIT 100
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/8/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line has food and grease build up
- 08B-38-4:Basic - Food stored on floor. Box of oil on floor at cook line Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer at server area Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at cook line and in server area Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in 2 door stand up cooler at cook line Shelves in 1 door cooler across from 3 bay sink Debris build up
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from containers Tuna salad had label 7/23 per cook tuna salad made on 8/5/24.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm chlorine. Corrected On-Site Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Crack shelled eggs on griddle and touch toast without washing hands and using gloves. corrective action taken
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact with toast. Corrective action taken
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alexis Pilgrim employees for 2 years
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap hand sink at server area
Food safety inspection conducted on 8/8/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 3/25/2024
High Priority
7
Intermediate
3
Basic
3
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in sugar container
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxes of oil on floor in back prep area
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer at cook line and in ice cream freezer for baked goods in server area
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0ppm for 3 bay sink Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on sheet pans over ground beef in stand up freezer in back prep area
- 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. Mash potatoes 2/26 Meat sauce 3/13
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mash potatoes made 2/26 Meat sauce made 3/13 Items never frozen
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grits at 89f. Date marked 3/24. Per chef and manager, product was made on 3/24 and held at room temperature over 4 hours. Then placed in fridge for over night and placed at table for service. Stop sale product held over 4 hours not at correct temperature
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at cook line at 62f, per cook product out for 20 minutes. Corrective action taken to place back in cooler to cool to 41f or below
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits at 89f. Date marked 3/24. Per chef and manager, product was made on 3/24 and held at room temperature over 4 hours. Then placed in fridge for over night and placed at table for service. Stop sale product held over 4 hours not at correct temperature
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at server area
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled
Food safety inspection conducted on 3/25/2024 revealed 13 total violations (7 high priority, 3 intermediate, 3 basic).
Inspection on 2/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/23/2023
High Priority
2
Intermediate
6
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing at cook line Ceiling still broken and missing piece in back prep area Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer for ice cream Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. 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. Chlorine 00ppm at 3 compartment sink Corrected On-Site Warning
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Per owner, Chocolate chip cookies at front counter for grab and go for customers where made at the owners house Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in basin of hand sink at ware wash area Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at server area Warning
- 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
- 31B-03-4:Intermediate - No soap provided at handwash sink.hand sink at server area Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For shelled eggs, sausage gravy held at cook line at room temperature. Out for 2 hours per owner and corrective action taken to place items back in cooler Warning
Food safety inspection conducted on 10/23/2023 revealed 11 total violations (2 high priority, 6 intermediate, 3 basic).