TGI FRIDAYS 2628
Dowden Road
Orlando, Florida, 32832
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/4/2024
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 108f? Operator reheat water to 165f Corrected On-Site
- 36-62-4:Basic - Light not functioning. One out by the hoods.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing some at some unit operator show an invoice that he ordered it . **Corrective Action Taken**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottles of drinks stored bottom of make table . Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. At the reach-in freezer at the kitchen (chicken nuggets-shrimp-chicken tender ).
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects by the prep area back of the house. Operator killed it . Next announcement visit per Supervisor Randy Hicks. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filled container of water using the employee hand sink . Spoke to manager he did correct it Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signiture.operater sign it white conducting my inspection Corrected On-Site Repeat Violation
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 8-2024.
Food safety inspection conducted on 10/4/2024 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 3/22/2024
High Priority
6
Intermediate
1
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 101 fl. Second temperature 155f. Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 00 ppm at the sanitizer bucket. Operator change the bucket and second test was 200 ppm . Corrected On-Site Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cooked ribs stored in bottom of raw hamburger at the reach-in cooler . Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. boiled eggs (51F - Cold Holding) been at the cooler since yesterday. beef fillet sirloin (57F - cold holding)been at the cooler since yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (51F - Cold Holding) been at the cooler since yesterday. beef fillet sirloin (57F - cold holding)been at the cooler since yesterday. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. french fries (120F - Hot Holding). Operater discarded . Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
Food safety inspection conducted on 3/22/2024 revealed 9 total violations (6 high priority, 1 intermediate, 2 basic).
Inspection on 10/9/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. I front of hot we'll on cookline - From follow-up inspection 2023-10-09: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline 76F, operator increased heat **Corrective Action Taken** - From follow-up inspection 2023-10-09: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler drawer under grill - From follow-up inspection 2023-10-09: **Time Extended**
- 22-43-4:High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar, tested at 0ppm. Operator will refill and retest to ensure proper ppm **Corrective Action Taken** - From follow-up inspection 2023-10-09: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout Corrected On-Site - From follow-up inspection 2023-10-09: **Time Extended**
Food safety inspection conducted on 10/9/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 10/6/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. I front of hot we'll on cookline
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline 76°F, operator increased heat **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler drawer under grill
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar, tested at 0ppm. Operator will refill and retest to ensure proper ppm **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato salad (48F - Cold Holding); sliced cheese (48F - Cold Holding); cheese sticks (47F - Cold Holding); cut cabbage (47F - Cold Holding); blanched green beans (47F - Cold Holding); raw beef (47F - Cold Holding); sliced cheese (48F - Cold Holding) on cookline, in top of make table closest to grill and in drawers under grill. Operator states in units less then 4 hours. Will move to different holding unit and monitor temperature **Corrective Action Taken** Repeat Violation Admin Complaint
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout Corrected On-Site
Food safety inspection conducted on 10/6/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).