DirtyFLRestaurant Inspection Data

2&2 RESTAURANT

2&2 RESTAURANT located in WESLEY CHAPEL has undergone 3 health department inspections, achieving a 2.3/5 overall safety rating. Food safety practices have remained consistent.

33835 SR 54

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/6/2025

Inspection #: Visit ID: 10908726

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on Cook line.
  • 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 phone and charger siting on prep station.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in stacked cups to the left of server soda machine
  • 08B-38-4:Basic - Food stored on floor. Observed container of oil on ground.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored protected from contamination. Observed coffee filters not stored in a protective manner to stop cross contamination.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in dirty water.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook walk in from outside, put gloves on and start cooking food, without washing hands. Observed server prepare bread for table without washing hands. Manager told server to wash hands. **Corrective Action Taken**
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server prepare toasted bread with bare hands.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 thawed out salmon in vacuum packaging, even though packaging says otherwise. Stop sale issued.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the paperwork not being fully completed. Operator finished filling paperwork at the time of inspection. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to establishment to post. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad and chicken salad without date marks

Inspection Date: 2/11/2025

Inspection #: Visit ID: 8995041

  • 33-16-4:Basic - Open dumpster lid. Left open. Operator told employees to leave lid closed.
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters not covered or wrapped. Informed operator to cover the filters.
  • 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. Employee switched from loading dirty dish rack and then unloaded clean rack without washing hands. Employee ran rack back through and washed hands. **Corrective Action Taken**
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs on cook line stored at room temperature 72F. Cook placed in reach in. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held at 72F. Operator corrected employees by informing, them to time stamp butter. Asked employee to keep butter in the reach in cooler. Employee moved to cooler when prompted. **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. Sausage held on grill at 109F. Cook reheated sausages to temp. Then placed in third pan with lid on grill. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed instructions to operator. Stated she will print and hang them.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in dish area.

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8832109

  • N/A:No Violations Were Observed