MEALS ON WHEELS, ETC
2801 S FINANCIAL CT
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in dry storage room
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - near prep coolers - at walk in cooler condenser unit
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler door opening soiled at cookline - counter at dishwasher
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - floor in walk in cooler
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - turkey held overnight (44f-49f - Cooling)
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - turkey held overnight (44-46 - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (44F - Cold Holding); - milk (45F - Cold Holding) Operator states had out during prep
- 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. - mozzarella cheese - garlic in oil - milk 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. - some employees. Provided blank form via email.
Food safety inspection conducted on 2/27/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 11/7/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf below slicer
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Baseball hat in hotel pan with utensils, cookline. Corrected on site. - glasses above prep area **Corrective Action Taken** Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Below shelving: Walk in freezer, shelf next to handsink
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt in Thyme container Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey 10/30, roast beef 10/30, ham 10/22.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals on rack over and next to air drying pans. Corrected On-Site
- 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. Fresh mozzarella in reach in cooler labelled 10/1. Per operator, date should be 11/1
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light debris on slicer blade guard, around sharpener. In out of service mixer next to it
Food safety inspection conducted on 11/7/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 6/11/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2024-06-11: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lids. Warning - From follow-up inspection 2024-06-11: **Time Extended**
Food safety inspection conducted on 6/11/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 6/7/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
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. Sweaters handing over back of table holding meals on wheels empty food containers Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans Warning
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Warning
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Scooping utensils on clean rack, dish area Warning
- 33-16-4:Basic - Open dumpster lids. Warning
- 08B-52-4:Basic - Walk in cooler fan dripping onto pans covering speed racks and onto the floor and pooling water Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom shelf of double cookline cooler overnight: chicken nuggets 45F, chorizo 45F. - in front catering cooler, moved to walk in freezer but left out while getting deliver, cous cous 49-53F - in Delfied cookline cooler overnight: sour cream 51F, sliced cheese 51F, butter 50F. See stop sale Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Baked beans 60-64F F (cooling less than an hour at 6:30 am. At 7:10, 59-64F. Ambient cooling from cans Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light food debris blade guard Lemon cutter Veg blades Warning
Food safety inspection conducted on 6/7/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 2/27/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
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. Jacket on shelving and back of prep table. Operator moved to designated employee storage area Corrected On-Site Repeat Violation
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom interior cabinet shelf, cookline; bottom of upright freezer; interior container holding clean equipment/parts in prep area Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Baked beans. Operator removed can from service area
- 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dipped and sanitizer and moved to air dry; discussed with operator who instructed employee to move utensil and pans back to sanitizer. Corrected On-Site
- 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. Opened canned artichokes from last week
Food safety inspection conducted on 2/27/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 11/7/2023
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
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. - Eyeglasses on prep table. - bottle of moisturizer. Cookline Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Beaded bracelet - watch while preparing meals to be sealed. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Cases in the walk in freezer
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom prep table/cabinet shelf on cookline - behind hand washing signs, handsink outside of warewashing room - clean pull through area of dish machine
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.1 dented can of tomato sauce
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Opened canned coconut milk in half pan dated 10/18 Ham 10/27
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard and underside of mixer guard
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Gerard
- 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/ Start of inspection. 2 cooks. 4 prep. Corrected On-Site
Food safety inspection conducted on 11/7/2023 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).