THE ALFOND INN
300 New England Avenue
Florida, 32789
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice around curtains at walk in freezer entrance
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 78F. Operator discarded water Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. 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 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 11/12/2024
High Priority
8
Intermediate
1
Basic
10
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust over prep station
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in cook line Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for Line cook engaging in food preparation
- 14-11-5:Basic - Equipment in poor repair. Hot box in kitchen internal temperature 90F and reach in cooler in prep station internal temperature 48F
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in walk in freezer
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep station Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with food debris in prep station
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Line cook reach in cooler Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. In use containers in prep reach in cooler
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. In pepsi cooler next to walk in cooler
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Bread containers and parmesan crisp container
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over RTE in walk in cooler. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chorizo gravy in walk in cooler 10/31
- 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. Chorizo gravy 10/31
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator Cooling over night in walk in cooler Chili 50F, chowder 51F, corn chowder 50F butter 48F shredded cheese 48F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 48F and shredded cheese at 48F per operator more than 4 hours
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits cakes 82F and cooked onions 85F less than 4 hours. Operator discarded
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Black cod is indicated in the Menu. No proof of identity for product. Invoice with Samuels and son Corrected On-Site
Food safety inspection conducted on 11/12/2024 revealed 19 total violations (8 high priority, 1 intermediate, 10 basic).
Inspection on 6/26/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines. Warning - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-26: **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 placing raw meats and cold cuts in ROP bags. No approved plan found on the special processes list. 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 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 6/17/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines. 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 placing raw meats and cold cuts in ROP bags. No approved plan found on the special processes list. Warning - From follow-up inspection 2024-06-17: **Time Extended**
Food safety inspection conducted on 6/17/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/9/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor.Soda boxes kept in floor by walk in cooler. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over fries in reach in freezer. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken tenders and breast stored in reach in cooler under waffle maker , kept overnight with temperatures of 46F, chicken breast 45F Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter kept at room temperature for less than 4 hrs with no time marked Warning
- 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.No written plan for butter kept on time control. Corrected On-Site 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 placing raw meats and cold cuts in ROP bags. No approved plan found on the special processes list. Warning
Food safety inspection conducted on 4/9/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 9/20/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around floor by door and speed racks at walk in freezer - From follow-up inspection 2023-09-20: **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in order Tags not marked with the last date served - From follow-up inspection 2023-09-20: **Time Extended**
Food safety inspection conducted on 9/20/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 9/13/2023
High Priority
4
Intermediate
4
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop panko at prep station Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Located across from beer keg walk in cooler Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around floor by door and speed racks at walk in freezer
- 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. Flour and sugar had scoop handles in direct contact with product Tongs stored on oven door handles at cooks line Corrected On-Site
- 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. Raw shell eggs stored over cheese at reach in cooler at cooks line Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 5lbs of clams no tag at walk in cooler
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Green chemical stored next to flour at small storage area next to ice machine Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in order Tags not marked with the last date served
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 5lbs of clams no tag in walk in cooler
- 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. Butter and hollandaise sauce with no time plan. Emailed operator time plan **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Green chemical with no label Corrected On-Site
Food safety inspection conducted on 9/13/2023 revealed 12 total violations (4 high priority, 4 intermediate, 4 basic).