DirtyFLRestaurant Inspection Data

KITCHEN/PANTRY

10430 STABLE LN

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8996092

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. Operator corrected. Dishwasher temperature- 160F+. Corrected On-Site Repeat Violation Admin Complaint
  • 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. At walk in cooler: Milk opened over 24hrs, as per manager; not date marked. Advised operator to date mark. Repeat Violation Admin Complaint
  • 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.

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8734412

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of roasted red peppers, artichokes, cranberry sauce.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch bag in trash can then touched spoon to stir onions; no hand wash. Employee washed hands. 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. Dishwasher (Temperature less 160F). Operator corrected: Dishwasher (Temperature 160F+) Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel cooler near walk in freezer:batter with eggs (44F - Cold Holding) As per chef, removed from cooler 30 mins prior to make pastries. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served.
  • 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 at various stations opened more than 24 hours as per manager, not date marked. Manager began date marking. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At blast chiller: Bolognese sauce (110F at 10:31am; 98F at 11:05am- Cooling) As per chef and label, cooling since 9:30am. Item stored in a deep container. At current rate of cooling, sauce will not cool from 135F to 70F in 2 hours. Operator removed to pan in shallow containers and quick chill. **Corrective Action Taken**
  • 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. Various sauces and gravies prepared 2 days prior and more, frozen but not date marked. Advised operator to date mark.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory in menu or posted visibly for consumers. Operator printed and posted consumer advisory. Corrected On-Site

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8633396

  • N/A:No Violations Were Observed

Inspection Date: 3/15/2024

Inspection #: Visit ID: 8575160

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 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. Dishwasher (Temperature 0F) ran multiple times. Set up Triple Sink (Quaternary 200ppm) Warning

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8356101

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 0 ppm). Ran multiple times.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid and renewed on site Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon