NESTING GROUNDS CAFE
4852 RIDGEMOOR BLVD
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08B-39-4:Basic - Observed: Raw fruits/vegetables not washed prior to preparation. Cucumber cut in half while in it’s plastic wrapping with label, discussed the need to remove plastic and stickers and wash cucumber before cutting Priority: Basic
- 02D-01-5:Basic - Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Priority: Basic
Food safety inspection conducted on 3/17/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 12/12/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking is not wearing a hair restraint. Employee put on hair restraint. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (57F - Cold Holding); eggs (50F - Cold Holding) sitting on ice on cook line. Discussed with employee the need to surround product with ice to the top of the product if employees are keeping food cold using ice. Operator moved both items to walk in cooler. **Corrective Action Taken**
- 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. Milk and heavy cream opened on 12/09/24 with no date marking. Operator added dates to both. Corrected On-Site
Food safety inspection conducted on 12/12/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 6/11/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green and blue cutting board in kitchen - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-06-11: Some cutting boards have been replaced. White cutting board in back has cut marks **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 6/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 6/4/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green and blue cutting board in kitchen - From follow-up inspection 2024-06-04: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. 0ppm chlorine. Operator set up 3 compartment sink 200ppm quaternary **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-06-04: 0ppm chlorine. Operator primed dishmachine and recheck was 50ppm chlorine. Operator states dishmachine was repaired yesterday and working properly, but was not tested today as there are no chlorine test strips for the establishment. One rack of dishes was ran through prior to being primed. Operator reran through dishmachine **Time Extended** Corrected On-Site
Food safety inspection conducted on 6/4/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 5/28/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green and blue cutting board in kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to stove top
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple stored above deviled eggs. Manager relocated pineapple. 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. 0ppm chlorine. Operator set up 3 compartment sink 200ppm quaternary **Corrective Action Taken** Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food moved from reach in cooler to flip top cooler at 7:30am. Temperatures taken at 9:15am. Operator lowered flip top cooler temperature and moved food to reach in cooler. Sliced cheese 48F retemp 43F, cut tomatoes 42F, diced ham 45F retemp 43F, sausage 46F retemp 43F Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup in handwash sink. Employee relocated measuring cup. Corrected On-Site Repeat Violation
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menus have consumer advisory on menu, but does not not indicate that eggs benedict are undercooked. Manager added asterisk next to egg's benedict on all menus. Corrected On-Site
Food safety inspection conducted on 5/28/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 12/5/2023
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 12/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/27/2023
High Priority
2
Intermediate
5
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee backpack hanging on shelf next to canned food in storage area Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water 75 F in front counter area - discussed with manager
- 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. 0 ppm chlorine run three times - manager primed dish machine -0 ppm chlorine - manager set up triple sink200 ppm quaternary - manager to schedule service for dish machine this day
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter in front counter 59 F - removed from cooler 1 hour previously - manager placed butter in reach in freezer for quick chill down - reviewed time as a public health control option with manager **Corrective Action Taken**
- 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. Milk opened two days previously in front counter area - employee date marked milk Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - storage rack in front of cook line hand wash sink - reviewed with manager hand wash sinks must be accessible at all times - storage rack relocated Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - pitcher of water stored inside cook line hand wash sink - reviewed with manager hand wash sinks are for hand washing only - pitcher removed from hand wash sink **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Austin and Mark
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in front counter area - employee labeled spray bottle Corrected On-Site
Food safety inspection conducted on 11/27/2023 revealed 10 total violations (2 high priority, 5 intermediate, 3 basic).