DirtyFLRestaurant Inspection Data

TPC PRESTANCIA

4409 TPC DR

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/11/2025

Inspection #: Visit ID: 8840524

  • 33-12-4:Basic - Dumpster rusted out on bottom. Observed rusted out lower areas of dumpster.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.Observed employee engaged in food preparation without hair restraint. Employee added hat after Chef requested. 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. Observed bar dish machine at 10pm or less. Manager called for service and bar will send glasses into kitchen to be washed and sanitized in dish machine.

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8779503

  • 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. Observed fish under vacuum not removed or package cut while under vacuum. Employee removed during inspection. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.Observed at start of cook line wall not sealed.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.Observed 6 tiles missing on cook line and some tiles in disrepair at both spends of cook line by wall behind equipment.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.Observed cleaver between wall and equipment. Chef removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed food debris and watering bottom of service staff reach in cooler. Employee cleaned during inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed at dumpster hose Bibb.

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8530217

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Observed deli container without handles used in rice flour. Chef 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. Observed grouoer, sea bass, and tuna defrosted and not cut or removed from packaging. Sous Chef stated product was commercially received.
  • 08B-38-4:Basic - Food stored on floor.Observed Case of Chicken and Melons on floor in walkin cooler .
  • 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.Observed dishwashing machine at 0 ppm chlorine. Chef removed empty bucket, replaced, and tested at 50ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed debris on can opener blade. Chef removed and cleaned. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8529756

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Observed 2 floor tiles missing on cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation - From follow-up inspection 2023-12-19: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall.Observed wall damaged at bottom at each end of cook line wall. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation - From follow-up inspection 2023-12-19: **Time Extended**
  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Observed bar Dishwashing Machine at 135F final rinse at plate. - From follow-up inspection 2023-12-19: Bar dishwashing machine set up for chlorine. Showed 0 ppm. **Time Extended**

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8378277

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.Observed 2 floor tiles missing on cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall.Observed wall damaged at bottom at each end of cook line wall. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.Observed meat and tuna in sink near Walkin Cooler entry without running water. Manager removed. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Observed bar Dishwashing Machine at 135F final rinse at plate.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed soiled can opener blade, manager removed and had cleaned. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.Observed no measuring device for hot water sanitizer Dishwashing Machine at bar.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Did not observe any food handler training certificates.