- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. On the cook line **Warning**
- Basic - Gaskets with slimy/mold-like build-up to the reach in freezer **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated grease behind the fryer **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean sitting on the cutting board of the reach in cooler **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. White rice 102 held at the steam table. See stop sale **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch 82. Garlic and oil 81 both sitting at the wok. Recommend the following form be available for review TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES DBPR Form HR 5022-090 @ http://www.myfloridalicense.com/dbpr/hr/forms.html. See stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03B) and (03A) 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. The table adjacent the steam table **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Two reach in coolers are soiled one used for dry goods storage the other on the cook line **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice 54 in the reach in cooler. The following corrective action was taken the inspector removed the cover for complaince **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, noodles, Tao chicken **Warning**
|
10/14/2014 | Routine - Food | Warning Issued |
- Basic - Wall soiled with accumulated food debris. By the three compartment sink
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Brown rice 92 at the steam table
- High Priority - Pesticide/insecticide labeled for household use only present in establishment located by the wire rack closest the hand sink on the floor
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Poultry or beef or pork over vegetables or cooked foods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior and exterior surfaces of the reach in cooler are soiled
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, pork, beef, etc shall be dated when held from the previous day or older
|
1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 1 seat operating with 10 seats including interior and exterior. Obtain the required state form Seating Evaluation, forward the partially completed form to the water utility and the Fire Marshall for approval and you may fax the completed approved form to the local DBPR office at the following number 407.317.7839. http://www.myfloridalicense.com/dbpr/hr/forms.html
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 105 its on a warmer however the warmer is not capable of reaching 135 degrees
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Was sitting on the prep table
- High Priority - Raw animal food stored over ready-to-eat food. Eggs shell over sauce bucket in the reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw poultry was behind raw beef in the prep top reach in cooler on the cook line **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tofu etc shall be dated when held from the previous day
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles, chicken etc shall be dated when held from the previous day
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers. The lid used to cover the noodles is soiled, the lid was moved to the three compartment sink
|
9/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Hood filters and the roll table between the reach in cooler and the cooking equipment, remove the aluminum covering and grease
- Critical - Observed employee foods not segregated when held amongst foods intended for sale to customers. Beef, beef soup and foods brought from home.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The handles to the reach in coolers are encrusted with old food. The cutting board is severely soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 73 in a bucket sitting out at the three compartment sink. Corrective action taken when the noodles were moved to the reach in cooler in/at the cook line. Pork 48 in the reach in cooler on the cook line the owner moved the item to the reach in freezer
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs in flats stored above general Tao chicken the the reach in cooler. Poultry raw non-commercially wrapped stored over chicken. COS
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef soup 85 at the steam table
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Poultry, beef, pork, etc all cooked foods need to be dated.
|
12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands in 3 compartment sink
- Critical - Observed handwash sink used for purposes other than handwashing. hand sink used as a prep sink Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 44f degrees, beef 44f degrees top of reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil 79 f degrees-cookline, corn starch mix at 85f degrees-cookline
- Critical - Observed potentially hazardous food thawed at room temperature. pork thawing in 3 compartment sink Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. shrimp thawing in basin of hand sink Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry behind beef in the storage reach in cooler on the cookline Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in reach in cooler Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 98f degrees at cookline
|
9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. multiple wooden shelves unsealed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open can on the prep reach in cooler on the cookline Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. prep cook wearing a watch on the cookline Corrected On Site.
- Critical - Observed soil residue in storage containers. spice containers soiled on lower shelf of the prep table
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. sitting on the prep reach in cooler on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. General Sho chicken held 24 hrs or greater not dated in the storage reach in cooler closest the front counter
|
2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Hand sink at three compartment sink.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink closest to front counter. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over sauces in reach-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over vegetables in reach-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over ready to eat foods.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Next to hot water heater.
- Critical - Vacuum breaker mising at hose bibb. Y connection incorrectly installed.
|
9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Hws at front. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. Expired license displayed.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Hws at front.
- Critical - Observed container of medicine improperly stored. Medicine stored next to to go Boxes.
- Critical - Observed food stored on floor. Boxes of food on floor in kitchen. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Blastic bowl used to scoop rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 102 degrees farenheit. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored behind raw beef in make unit. Corrected On Site.
|
4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken next to raw beef in make unit. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in warmer at 70 degrees farenheit. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at room temp in standing water at make unit. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Make unit.
- Critical. Vacuum breaker mising at hose bibb. Mop sink.
- Critical. Hand wash sink lacking proper hand drying provisions.Next to water jug. Corrected On Site.
- Missing drain plug at dumpster and rusted with holes.
- Observed personal care item stored with food. Jacket stored over drinks and single service items. Corrected On Site.
- Critical. Observed toxic item stored by food. Spray bottle hanging on shelf with canned beverages and bottled water. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Spray bottle containing yellow liquid not labeled.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- No Heimlich maneuver sign posted.
|
12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles & rk in refrig @ cb noodles , cook chicken;
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. meat over veggie in ric
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. eggs over rte veggie ric
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
|
3/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles & rk in refrig
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over rte veggie ric
- Critical. Observed raw animal food stored over ready-to-eat food. meat over veggie in ric
- Critical. Observed food stored on floor. onions
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner. rice stored in garbage; bags
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood shelving
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times. front blocked by shelving & back with shrimp
- Critical. Observed container of medicine improperly stored. over soda
- Wet mop not hung to dry.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. baby in kitchen area. bab may not be in kitchen
- Observed unnecessary items on the premise. numerous thro kitchen
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 3-06-10.
|
1/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food. ric
- Critical. Observed raw animal food stored over cooked food. ric
- Single-service containers not constructed with the required characteristics. open tin cans being reused for sroring food in coolers
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.
|
7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tao Garden, 3760 Howell Branch Rd, Winter Park, FL »