SASSAFRAS
Sassafras
Florida
Camp Inn Resort
Polk County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 6/11/2025
Inspection #: Visit ID: 10818450
- N/A:No Violations Were Observed
Inspection Date: 4/11/2025
Inspection #: Visit ID: 10742035
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Tag not with clams at flip top cooler. Operator provided tag. Corrected On-Site Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel as food liner for carrots at flip top cooler on cook line. Operator removed paper towel. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is fermenting cabbage (kimchi) at ambient temperature for 24 hours and then moves product to cooler. See stop sale. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand wash sink used as dump sink at bar. Operator removed strainer basket from sink. Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not available at time of inspection For Quaternary sanitizer at triple sink and sanitizer buckets and chlorine sanitizer at dish machine. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is fermenting cabbage (kimchi) at ambient temperature for 24 hours and then moves product to cooler. See stop sale. Warning
Inspection Date: 12/12/2024
Inspection #: Visit ID: 8738803
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observe on top of ice machine.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe handle of scoop touching flour in container.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in standing water at 72F
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observe sugar , and flour containers not labeled.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe cooked lobster in reduced oxygen packaging that was not frozen before on-site packing in reduced oxygen packaging.
- 22-02-4:Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic container blocking hand sink in kitchen. Operator removed. Corrected On-Site
Inspection Date: 1/23/2024
Inspection #: Visit ID: 8554603
- 08B-38-4:Basic - Food stored on floor. Observe a Metal pan with potato's on floor in walk-in refrigerator. Operator placed on shelf. Corrected On-Site
- 22-02-4:Intermediate - Can opener soiled with food debris.
Inspection Date: 11/16/2023
Inspection #: Visit ID: 8360078
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observe with oyster.