DirtyFLRestaurant Inspection Data

RESIDENCE INN - FLAMINGO CROSSING

2111 Flagler Avenue
Florida, 34787
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/15/2025

Inspection #: Visit ID: 8994067

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the steamer oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans are soiled in the walk in cooler. Caulking has a residue build up by the dishwashing area.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Middle of door in the dining room.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Forks and lids at the bar area. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Soda gun is soiled at the bar area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Kitchen.

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8761452

  • 25-01-4:Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a residue build up by dishmachine area.. Gaskets are soiled at the bar area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Fork,spoons and drink picks at the bar.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,44 f held less than four hours.Operator stated that the walk in cooler door was open for a delivery.
  • 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.Cheese sauce in reach in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Residue build up surrounding milk and juice nozzles at buffet line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.Bar area. Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Soda filters.

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8482549

  • 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner.Bar area. Repeat Violation
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at bar area. Residue build up inside handwash sink.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Forks at bar area. Corrected On-Site
  • 08B-17-4:Basic - Unwashed onions stored over cheese in walk in cooler. Corrected On-Site Repeat Violation
  • 41-18-4:High Priority - Bottle sanitizing solution exceeding the maximum concentration allowed.Over 400 ppm.Afterwards,200 ppm. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled dishes and then handled clean dishes without washing hands. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker is not at correct location at hose Bibb.
  • 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.Mozzarella cheese. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. White cutting board is stained. Repeat Violation
  • 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.
  • 01B-16-5:Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.

Inspection Date: 8/31/2023

Inspection #: Visit ID: 8482032

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Bar area. - From follow-up inspection 2023-08-31: **Time Extended**

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8369041

  • 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner.Kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Bar area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Oil in kitchen.
  • 35B-02-4:Basic - Insect control device installed over food preparation area.At the bar area over the microwave.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.Bar area . Repeat Violation
  • 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions.Bag on food storage rack. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of grill area. Caulking is black at by dishwashing area.
  • 25-05-4:Basic - Single-service articles improperly stored.Pizza boxes on floor at bar area.
  • 08B-17-4:Basic - Unwashed oranges stored over cooked sausage in walk in cooler.
  • 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. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open box of raw beef stored over French fries in upright freezer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,44 f held less than four hours.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored.Oven cleaner next to ice bucket at bar area. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. White cutting board is stained.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Blocked by mop bucket. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Glass in handwash sink at bar area. Corrected On-Site