TESORO COVE
14651 CHELONIA PKWY
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-04-4:Basic - Open condiments provided for self-service not properly protected. Observed raisins and chocolate chips also cinnamon not properly protected on the counter. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked blueberry yogurt 59°f, plain yogurt 50°f stored inside reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of blueberry yogurt 56°f vanilla 50°f stored inside reach in cooler time not determined Manager discarded product at time inspection. Corrected On-Site
Food safety inspection conducted on 1/30/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 8/23/2024
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 8/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/16/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed old food spilled on the walk in cooler floor.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed old food debris spilled on the floor underneath shelves in the walk in cooler.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed plastic containers with old labels after cleaning.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed honey dew melons in the prep back kitchen
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates not properly protected on the buffet line. Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining slowly located in the dish machine area.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine is not sanitizing properly at time inspection final rinse reaching 150°f, recommend Chef to notify dishmachine company immediately Three compartment sink must be use wash , rinse and sanitize. The operate will be using Main kitchen Dishmachine temporarily until Dishmachine repaired.. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old dried food stuck on the back area of the slicer. Employee cleaned at time of inspection Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provided to provide soap at hand sink located on the cook line, found out using sanitizer instead of soap. Corrected On-Site
Food safety inspection conducted on 8/16/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 4/8/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - chef states dishes sent to upstairs dish station
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filters dated 4/2021
Food safety inspection conducted on 4/8/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 8/29/2023
High Priority
0
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 27-24-4:Intermediate - - From initial inspection : Intermediate - Hot water at hand wash sink does not reach 85degrees Fahrenheit. Checked hand wash sink located in tesoro cove kitchen and also hand wash sink near ice only reach 72degrees due to boiler has been removed waiting for Orange County Permit Department to give clearance spoke with Supervisor Ken concerning the hot water issue., also Blue Lewis Director of Engineering **Corrective Action Taken** Warning - From follow-up inspection 2023-08-29: Checked hand wash sink due to boiler has not been installed waiting on Orange County Permits to Approve to be installed is not reaching proper temperature of spoke to Supervisor on duty Courtney Vaughan, next unannounced inspection will checked boiler at time of inspection. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink on the cook line 72f not reaching 85f due to having trouble with current boiler has been removed, waiting for Orange County permit. - From follow-up inspection 2023-08-29: Checked hand wash sink due to boiler has not been installed waiting on Orange County Permits to Approve to be installed is not reaching proper temperature of spoke to Supervisor on duty Courtney Vaughan, next unannounced inspection will checked boiler at time of callback inspection. **Time Extended**
- 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. One boiler has been removed from the resort in process of replacing per Blue Lewis Director of Engineering - From follow-up inspection 2023-08-29: 098847 will replace 098848 3/10/2023 new boiler will be installed per Chief engineer Blue Lewis in the next few months. **Time Extended**
Food safety inspection conducted on 8/29/2023 revealed 3 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/21/2023
High Priority
2
Intermediate
4
Basic
3
Total
10
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. Observed mold like growth on the interior panel near ice chute.(hallway)
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensils not stored inverted on shelve located in the main server area. Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available. No copy of last inspection on premises
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed the salmon and yogurt not completely underneath sneeze guard., while displayed for guests on the buffet line Corrected On-Site** Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked the dishmachine final rinse not reaching 160°f wash cycle 140°f notify Director of Engineering Checked the booster on the dishmachine, called dishmachine company at time of inspection. Recommend to set up 3 compartment sink wash,rinse and sanitizer until dishmachine is repaired. **Corrective Action Taken** Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside walk in cooler overnight, Manager date marked. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cart stored in front of hand wash sink located near ice machine. Corrected On-Site
- 27-24-4:Intermediate - Hot water at hand wash sink does not reach 85degrees Fahrenheit. Checked hand wash sink located in tesoro cove kitchen and also hand wash sink near ice only reach 72degrees due to boiler has been removed waiting for Orange County Permit Department to give clearance spoke with Supervisor Ken concerning the hot water issue., also Blue Lewis Director of Engineering **Corrective Action Taken** Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink on the cook line 72°f not reaching 85°f due to having trouble with current boiler has been removed, waiting for Orange County permit.
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. One boiler has been removed from the resort in process of replacing per Blue Lewis Director of Engineering
Food safety inspection conducted on 8/21/2023 revealed 10 total violations (2 high priority, 4 intermediate, 3 basic).