HURRICANE GRILL AND WINGS
1203 Sunrise Plaza Drive
Clermont, Florida, 34714
Sunrise Lakes
Lake County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing 1 door cooler in kitchen and 3 door reach in cooler on cook's line. **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**
Food safety inspection conducted on 1/14/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/13/2025
High Priority
6
Intermediate
2
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves in walk in cooler. Employee removed. **Corrected On-Site**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 Mahi found in grill cooler. Employee discarded.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Beer cheese and other multiple items in walk in freezer. Employee corrected. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Found between wall and hand washing sink on cook's line. Employee removed. **Corrected On-Site**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing 1 door cooler in kitchen and 3 door reach in cooler on cook's line. **Repeat Violation**
- 36-10-4:Basic - Soiled grease buildup floor in bar area.
- 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. At bar. Found at 0 ppm. Reran and primed found at 50 ppm. **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in bar area. 5 live. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sour cream. Inspector removed. Raw chicken over cooked chicken wings. Employee corrected. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 mahi.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw 47F cold holding, feta 45F cold holding, chili 37F cold holding, diced tomatoes 45F, sliced tomatoes 45F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 47F cold holding, feta 45F cold holding, chili 37F cold holding, diced tomatoes 45F cold holding, sliced tomatoes 45F cold holding. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee found test strips. **Corrected On-Site**
- 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. Coleslaw. Cook discarded.
Food safety inspection conducted on 1/13/2025 revealed 16 total violations (6 high priority, 2 intermediate, 8 basic).
Inspection on 8/2/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-08-02: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Repeat Violation** - From follow-up inspection 2024-08-02: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 1 blub blown under vent system and lights are out over 3C sink area. - From follow-up inspection 2024-08-02: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers. - From follow-up inspection 2024-08-02: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing reach in cooler. - From follow-up inspection 2024-08-02: **Time Extended**
- 05-07-4:Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Attempted to calibrate thermometers with Line Cook using ice- point method. Line Cook's thermometer was not working. Recommend to replace thermometer, obtain digital and/or calibrate as soon as possible. Reminded employee of his responsibility of taking receiving and cold holding and holding temperatures. Food thermometers should be checked regularly to ensure that they are working properly. - From follow-up inspection 2024-08-02: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-08-02: **Time Extended**
Food safety inspection conducted on 8/2/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 7/26/2024
High Priority
6
Intermediate
8
Basic
12
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 36-62-4:Basic - Light not functioning. 1 blub blown under vent system and lights are out over 3C sink area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In Men's bathroom. Printed and provided to employee on site. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors and mop sink area covered with grease, accumulation of black substance.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing reach in cooler.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 08B-12-5:Basic - Stored food not covered. Flour and bread crumbs left out uncovered on storage shelf. Employee educated and discarded food items. **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls of 3C sink. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour. **Corrected On-Site**
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine at bar found at 0 ppm. Reran sanitizer not dispensing. Reran using bleach still at 0 ppm. Recommend using bleach or 3C sink. **Corrective Action Taken** **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cooks line. Education provided. **Corrective Action Taken**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 150 ppm. Employee fixed on site to reach 200 ppm. **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used same gloves to work with food then went on to cleaning microwave. No hand washing applied in between different tasks. Education provided. Employee washed hands. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44f cold holding, cut tomatoes 43f cold holding, Cole slaw 45f cold holding, shredded cheese, chili made yesterday 52f cold holding, cooked rice 45f cold holding, cut lettuce 50f cold holding, guacamole 48f cold holding made yesterday. Line cook discarded chili, guacamole, and rice all made yesterday. TCS food prepared at 10 am was placed in ice bath. Rechecked cut tomatoes 40f cold holding, coleslaw 39f cold holding, and shredded cheese 42f cold holding. Line Cook stated he called for reach in cooler to be serviced. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser hanging off rack next to bottles of food. Inspector moved to chemical rack. **Corrected On-Site**
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Inspector has Line Cook if the establishment conducts par cooking for chicken wings. Line cook responded yes and explained process for cooking fried chicken wings. However, Inspector verified information with Quick reference guide. They do not par cook wings.
- 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Attempted to calibrate thermometers with Line Cook using ice- point method. Line Cook's thermometer was not working. Recommend to replace thermometer, obtain digital and/or calibrate as soon as possible. Reminded employee of his responsibility of taking receiving and cold holding and holding temperatures. Food thermometers should be checked regularly to ensure that they are working properly.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large container bucket and employee drink found at hand sink. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area. **Corrected On-Site** **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Employee labeled on site. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 7/26/2024 revealed 26 total violations (6 high priority, 8 intermediate, 12 basic).