DUTCH VALLEY RESTAURANT
6721 S TAMIAMI TRL
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/13/2025
High Priority
6
Intermediate
2
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of the warewashing machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings stored near clean equipment and canned foods in the kitchen. The operator properly stored the personal belongings. Corrected On-Site
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. The operator had the solution discarded. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at the end of the cook line.
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked turkey date marked 2/2 in the walk in cooler. The operator discarded the turkey. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with clean equipment . Observed an employee pick up a soiled glove from off the ground then put on clean gloves without washing hands before handling clean equipment. Educated the employee on proper glove protocols. **Corrective Action Taken**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked turkey date marked 2/2 in the walk in cooler. The operator discarded the turkey. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (65F - Cold Holding) a reach in cooler on the cook line. The operator discarded the cheese. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (65F - Cold Holding) a reach in cooler on the cook line. The operator discarded the cheese. Observed feta cheese (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler. The operator stated the feta had been held for approximately 1 hours. The operator emptied half of the contents and stored in the walk in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (117F - Hot Holding) on the cook line. The operator voluntarily discarded the potatoes. Observed cooked sausage (119F - Hot Holding) on the cook line. The operator stated the sausage had been held for approximately 2 hours. The cooked sausage was reheated for hot holding. Observed cooked sausage at 2:20 (168F - Hot Holding) Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a coffee pot stored in the handwashing sink near the entrance to the kitchen. The operator removed the coffee pot. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at the handwash sink behind the front counter. The operator provided soap for the hand sink. Corrected On-Site
Food safety inspection conducted on 2/13/2025 revealed 12 total violations (6 high priority, 2 intermediate, 4 basic).
Inspection on 9/3/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves of equipment in the prep area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hair net. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed bagged onions stored on the floor near the ice machine. Observed a box of vegetables stored on the floor in the walk in freezer. The operator properly store the above foods. Corrected On-Site
- 36-24-5:Basic - Hole in the wall near the urinals in the men's restroom.
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away at the front counter. The operator increased the velocity of the dipper well. Corrected On-Site
- 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. Observed cooked pasta (46F - Cooling) prepared on 9/2 in the walk in cooler. The operator discarded the pasta. Corrected On-Site
- 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. Observed cooked pasta (46F - Cooling) prepared on 9/2 in the walk in cooler. The operator discarded the pasta. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over shredded cheese in the reach in cooler at the entrance to the cook line. The operator properly stored the raw ground beef. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 4/2024.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed moussaka not properly date marked with the date removed from the freezer for thawing.
Food safety inspection conducted on 9/3/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 7/19/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing a watch and bracelet. The employee removed the jewelry. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on an oven door handle between uses in the prep area. The operator properly stored the tongs. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle used for dry lentils not stored above the food. The operator properly stored the lentils. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at the end of the cook line. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine sanitizer solution at 0ppm. The operator added bleach to 100ppm. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee wearing gloves crack raw shell eggs then change gloves without washing hands before handling a clean plate.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tuna salad in the reach in cooler at the entrance to the cook line. Observed raw pork stored over corn in the reach in cooler behind the expo line. The operator properly stored the raw foods. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Food safety inspection conducted on 7/19/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 5/2/2024
High Priority
5
Intermediate
2
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of the warewashing machine. Repeat Violation
- 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed in-use utensils stored underneath a paper towel dispenser behind the front counter.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored hanging from the canned food storage rack in the kitchen. The operator properly stored the employee belongings. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator removed the scoop from the flour. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at the end of the cook line.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed black mold like substance on sliced cheese in the 2-door cooler in the prep area. The operator discarded the cheese. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over bagged soft serve ice cream mix in the walk in cooler. The operator properly stored the raw ground beef. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (68F - Cold Holding). An employee placed the butter back into the cooler from a table for re-service. The employee discarded the butter. Corrected On-Site
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Observed butter packets removed from table and placed back into a reach on cooler for re-service. The operator discarded the butter.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution exceeding 200ppm stored near packaged foods in the prep area. The operator diluted the solution to 100ppm and properly stored the sanitizer bucket. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse off equipment in the handwashing sink in the prep area. Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked lasagna not date marked with correct date when removed from the freezer in the 2-door cooler in the prep area. The operator date marked the lasagna. Corrected On-Site
Food safety inspection conducted on 5/2/2024 revealed 15 total violations (5 high priority, 2 intermediate, 8 basic).
Inspection on 12/4/2023
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. The operator cleaned the ice machine. Corrected On-Site
- 16-21-4:Basic - Accumulation of debris on top of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handles used as scoops for rice, lentils, and corn starch in the dry storage area. The operator removed the bowls from the above food products. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on a shelf near clean dishes at the entrance to the cook line. The operator properly stored the employee keys. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 13-07-4:Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. The employees removed the jewelry. Corrected On-Site
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away at the front counter. The operator turned on the water for the dipperwell. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum baking tins not stored inverted on top of the hot box in the prep area. The operator properly stored the baking tins. Corrected On-Site Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed a ceiling fan soiled with dust in the dish area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef brisket stored over cooked mashed potatoes in the walk in cooler. Observed raw philly meat stored over cut onions in the reach in cooler at the end of the cook line. The operator properly stored the raw foods. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a spray can of steel polishing stored on a shelf above a reach in cooler at the end of the cook line. The operator properly stored the spray chemical. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a container with water from the handwashing sink near the entrance to the cook line. Observed a plastic container stored in the handwashing at the entrance to the kitchen. Repeat Violation
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food at the griddle on the cook line. The operator discarded the brush. Corrected On-Site
Food safety inspection conducted on 12/4/2023 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 7/21/2023
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 7/21/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/20/2023
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling above the cook line soiled with dust.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates stored next to the handwashing sink at the front counter exposed to splash. The operator properly stored the clean plates. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and jacket stored hanging from the can rack in the storage area. The operator properly stored the employee belongings. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spatula used for pie stored in standing water at 76F. The operator removed the spatula for cleaning. **Corrective Action Taken**
- 33-16-4:Basic - Open dumpster lid.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open employee beverage stored in the reach in cooler in the prep area. The operator properly stored the employee beverage. Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored inside of the handwashing sink in the kitchen. The operator properly stored the sanitizer bucket. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single-service aluminum baking pans not stored inverted on top of the reach in cooler in the prep area. The operator properly stored the baking pans. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in the preparation area. The operator properly stored the wiping cloths. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat biscuits in the stand up reach in cooler at the entrance to the cook line. The operator proposed stored the raw bacon. Corrected On-Site Repeat Violation
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 7 rodent droppings in the outside dry storage shed. The operator cleaned up the rodent droppings. Corrected On-Site Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese cold holding at 54F stored above the fill line at the reach in cooler on the cook line. The operator stated the cheese has been holding for approximately 3 hours in the reach in cooler. The operator placed the cheese in the bottom half of the reach in cooler **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket stored inside the handwashing sink in the kitchen. The operator properly stored the sanitizer bucket. Corrected On-Site
Food safety inspection conducted on 7/20/2023 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).