ALFOND INN BANQUET
300 New England Avenue
Florida, 32789
Orange County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over clean utensils at dish area Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. At dish area Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with racks At cook line Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label. Corrected On-Site
Food safety inspection conducted on 3/25/2025 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 11/12/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar container Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. In chemical storage room
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep station
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Both Employee bathroom
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. In clean containers in dish area
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe underneath handwashing sink next to dish area
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasteurized eggs Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made ranch, marinara sauce, house made aioli date marked 11/2
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sani spray bottle in dish area no label
Food safety inspection conducted on 11/12/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 6/26/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : 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.Facility keeping food inROP bags for more than 48 hrs. Cold cuts and raw meats. Warning - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
Food safety inspection conducted on 6/26/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/17/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back packs stored on shelve over clean lids Corrected On-Site Warning - From follow-up inspection 2024-06-17: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with bracelet and watch Corrected On-Site Warning - From follow-up inspection 2024-06-17: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-06-17: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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.Facility keeping food inROP bags for more than 48 hrs. Cold cuts and raw meats. Warning - From follow-up inspection 2024-06-17: **Time Extended**
Food safety inspection conducted on 6/17/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 4/9/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back packs stored on shelve over clean lids Corrected On-Site Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with bracelet and watch Corrected On-Site Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 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.Facility keeping food inROP bags for more than 48 hrs. Cold cuts and raw meats. Warning
Food safety inspection conducted on 4/9/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 9/13/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small colored cutting boards stored at dry dish storage
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on bottom shelf of prep table at scoops line Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored stored on handle of tilt skillet Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor next to prep table Corrected On-Site
Food safety inspection conducted on 9/13/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).