CITRUS GRILLHOUSE
1050 EASTER LILLY LANE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 12/19/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For orange hose. - From follow-up inspection 2024-12-19: Operator ordered **Time Extended**
Food safety inspection conducted on 12/19/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/18/2024
High Priority
6
Intermediate
2
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation
- 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
- 08B-37-4:Basic - Chest freezer stored in a prohibited area. Needs to remain locked at all times.
- 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. Doors on grill cooler doesn't close tightly due to broken hinges. Pantry cooler coils are heavily soiled with dust.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Purple cup
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Cook line
- 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. Mash potatoes cooling over night 54F
- 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. Bar dishwasher machine 0 ppm Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Now reading 400ppm. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (46F - Cold Holding); cut tomatoes (47F - Cold Holding); shredded cheese (56F - Cold Holding); roasted tomatoes 46F cold holding in cooler over night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (46F - Cold Holding); cut tomatoes (47F - Cold Holding); shredded cheese (56F - Cold Holding); roasted tomatoes 46F cold hold pantry cooler blue cheese cooked shrimp (45F - Cold Holding); cooked beets (46F - Cold Holding); cooked sweet potatoes (45F - Cold Holding); sliced turkey 1 hour ago (56F - Cooling); cooked chicken (45F - Cold Holding) goat cheese 46F Grill cooler ; sliced cheese (56F - Cold Holding); mash potatoes (54F - cooling); chicken salad (56F - Cold Holding); raw ground beef (55F - Cold Holding); avocado cream (55F - Cold Holding) Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For orange hose.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bar hand sink. 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. For Steve. Provided form **Corrective Action Taken**
Food safety inspection conducted on 12/18/2024 revealed 16 total violations (6 high priority, 2 intermediate, 8 basic).
Inspection on 7/3/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-07-03: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Above dishwasher - From follow-up inspection 2024-07-03: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack wire shelf - From follow-up inspection 2024-07-03: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-07-03: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. - From follow-up inspection 2024-07-03: **Time Extended**
Food safety inspection conducted on 7/3/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 7/2/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-36-4:Basic - Ceiling tile missing. Above dishwasher
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack wire shelf
- 08B-38-4:Basic - Food stored on floor. Walk in cooler Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Pasta 59F. , Tortellini 57F, Chicken stock 58F, Meatballs 59F, Blistered tomatoes 59F. Tomato Vinaigrette 57F In cooler overnight Warning
- 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
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 7/2/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 1/16/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Inside bar Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-62-4:Basic - Light not functioning. Under hood fan
- 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. Dishmachine at outside bar. Out of sanitizer Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over milk reach in cooler Corrected On-Site
- 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink.
- 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. Reach in cooler
- 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/ Manager Kristi showed up during inspection Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott Varricchio. Expired manager card. No food handler card
Food safety inspection conducted on 1/16/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 8/23/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-08-23: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty - From follow-up inspection 2023-08-23: **Time Extended**
Food safety inspection conducted on 8/23/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/21/2023
High Priority
5
Intermediate
0
Basic
5
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 in dry storage
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor. Iced tea dispenser and water on floor in walk in cooler Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 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. Ran machine 3x and primed and still reading zero ppm. Operator has called for service Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator made payment during inspection, verified by office Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Unwashed mushrooms over rte desert Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rigatoni (43F - Cold Holding); avocado cream a (56F - Cold Holding); mashed potatoes (55F - Cold Holding); clarified butter (52F - Cold Holding); blue cheese (55F - Cold Holding) cooked shrimp (55F - Cold Holding); crab salad (53F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rigatoni (43F - Cold Holding); avocado cream a (56F - Cold Holding); mashed potatoes (55F - Cold Holding); clarified butter (52F - Cold Holding); blue cheese (55F - Cold Holding) cooked shrimp (55F - Cold Holding); crab salad (53F - Cold Holding) Warning
Food safety inspection conducted on 8/21/2023 revealed 10 total violations (5 high priority, 0 intermediate, 5 basic).