- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / cooked chicken 125F / operator turned off warmer about 30 minutes ago. Event will end in 30 minutes / advised operator reheated chicken at least 165F or above before serving.
- Intermediate - Handwash sink not accessible for employee use at all times. / items stored inside hand sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Plumbing improperly installed the water pump is on an electrical switch, instead of a marine type water unit which turns on when the faucet is opened.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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4/3/2013 | Routine - Food | Warning Issued |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. hand wash sink, three compartment sink, ect
- Critical - Manager lacking proof of Food Manager Certification.
- Plumbing improperly installed. an on and off switch was installed to the water pump, instead of an on demand pump
- Critical - Stem type thermometer not within the intended measuring range of use. 0-220 f degrees
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10/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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