DirtyFLRestaurant Inspection Data

FRENCH CORNER

237 West 4th Avenue
Florida, 32757
Lake County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10797011

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, stored in a hot box that is off: cooked ribs (67F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked potato patty (70F - Cold Holding) As per chef, removed from walk in cooler and stored in unit to keep cold since 2.5 hours. Not prepped or portioned today. Chef returned items to walk in cooler to quick chill. At cookline, sitting on mini prep table: butter (67F - Cold Holding) As per chef, stored since 2.5 hours; garlic butter (65F - Cold Holding) As per chef, stored since 45 mins. Not prepped or portioned today. Chef removed to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-03-12: On cutting board at flip top cooler: French fries (57F - Cold Holding) As per chef, stored less than 4 hours on counter. Not prepped or portioned today. Chef returned items to reach in cooler to quick chill. Admin Complaint **Corrective Action Taken**

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10721089

  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then handled clean utensils to portion food into containers; no hand wash. Advised chef to wash hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, stored in a hot box that is off: cooked ribs (67F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked potato patty (70F - Cold Holding) As per chef, removed from walk in cooler and stored in unit to keep cold since 2.5 hours. Not prepped or portioned today. Chef returned items to walk in cooler to quick chill. At cookline, sitting on mini prep table: butter (67F - Cold Holding) As per chef, stored since 2.5 hours; garlic butter (65F - Cold Holding) As per chef, stored since 45 mins. Not prepped or portioned today. Chef removed to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 to operator. Repeat Violation Admin Complaint
  • 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. Emailed form to operator.
  • 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. Lentil soup cooked 4 days prior then frozen; not date marked. Advised operator to operator to date mark.

Inspection Date: 1/14/2025

Inspection #: Visit ID: 10720786

  • N/A:No Violations Were Observed

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8718590

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Kitchen, Reach-in Cooler Swiss cheese (45F - Cold Holding); bechamel (creamy sauce) (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Kitchen, Reach-in Cooler Swiss cheese (45F - Cold Holding); bechamel (creamy sauce) (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale Warning
  • 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 poster Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu;Smoke salmon platter does not have an asterisk beside it, that's not identified smoke salmon as raw Advised operator Warning

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8456841

  • 08B-38-4:Basic - Food stored on floor. Food items on floor in walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over potatoes in walk in cooler. Moved Corrected On-Site
  • 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 opened 48 hours ago Corrected On-Site

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8340300

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons at kitchen.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container....cover spring mix with paper towel at reach in cooler . Chef moved. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food....smoke salmon with cheese in same container at walk in cooler . Chef properly stored. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... food not prep or portion today duck sauce 48°, ham 52°, cheese 52°, ham cheese sauce 48°, chicken cheese sauce 47° , rata cooked vegetables 54° in reach in cooler at kitchen, per chef food being held ( yesterday ) more than 4 hours . Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... food not prep or portion today duck sauce 48°, ham 52°, cheese 52°, ham cheese sauce 48°, chicken cheese sauce 47° , rata cooked vegetables 54° in reach in cooler at kitchen, per chef food being held ( yesterday ) more than 4 hours . Stop sale issue . Chef discarded food........ Cheese 44°, smoke salmon 44°, chicken 45°, quiche 44° in walk in cooler being held less than four hours. Chef closed door properly and open inside walk in freezer door to cooling food fast. **Corrective Action Taken** Repeat Violation Admin Complaint