WATERFALL RESTAURANT
2227 14 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Met Inspection Standards
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 stainless cooler is reading 44-55f.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled in grease
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On kitchen prep table and at front counter
- 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. rice 46f. Cooling in cooler overnight.employee discarded rice **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. Cooked rice at 46° in salad cooler over night, employee discarded **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with tortillas in salad cooler. Spoke to operator about utilizing food grade bags Non food grade Napkins Used to line containers of cut fruit in salad cooler. Spoke to operator about using food grade liners
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at front counter reading 200++ppm. Advised manager to remake. **Corrective Action Taken**
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Hot water heater drain line is plumbed to drain into hand sink in kitchen
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom.
- 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 server that was hired a week ago. Printed form for operator **Corrective Action Taken**
Food safety inspection conducted on 2/17/2025 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).
Inspection on 9/25/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer. White tall freezer has ice build up. Items are no longer frozen on .items are temping at 37f.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Employee remade and now reading 50ppm **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken thawing on raw beef in reach in cooler
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse rag.
- 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/
Food safety inspection conducted on 9/25/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).