- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior flour, sugar bins in dry storage
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing ring **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. Peeling covering and broken tile in walk in freezer
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Light not functioning. In walk in cooler
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By ice machine
- High Priority - Dented/rusted cans present. See stop sale. 2 cans oranges, dented on edges
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter 53F , discarded (produced 7am, recommend TPHC) butter on buffet 46F. Product re chilled to 40F . Tomato 52F lettuce 50F. Product re chilled to 41F **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Chicken noodle soup not dated, operator unsure as to make date
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage on buffet 118F . Reheated to 160F **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Noted raw burger over iced tea **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Burger over steak **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Vegetable soup, dated 10/20, mushroom soup dated 10/5
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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. Open packs, roast beef, sausage not dated **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by ice machine **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line cooler, tomato 52F, lettuce 50F, temperature log to 10/2/14 note temperatures constantly running 50 F or higher. **Repeat Violation**
- 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 , chicken soup not dated
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/8/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Encrusted material on can opener blade.
- 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) 866-372-7233.3/28/14,employee training expired.
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3/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.Lettuce reach in cooler.
- Basic - Food stored on floor.Oil in dry storage area.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.Ice paddle.
- Basic - No handwashing sign provided at a hand sink used by food employees.Drink station area.Ladies restroom.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- Basic - Single-service items stored on floor.Cups.
- Basic - Soil residue build-up on nonfood-contact surface.Surrounding milk dispensing nozzle in dining room.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Glass cleaner stored by clean utensils.Dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Lettuce,tomatoes in reach in cooler,discarded by operator.
- High Priority - Sausage,eggs cold held at greater than 41 degrees Fahrenheit held less than four hours in walk in cooler.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.Mahoney ice machine.
- 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. Sausage,cheese in walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.Drink nozzle in a container stored inside handwashing sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at dish machine.
- 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.
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Observed: Basic - No handwashing sign provided at a hand sink used by food employees.Buffet line area.
- High Priority - Observed: High Priority - Butter cold held at greater than 41 degrees Fahrenheit.Buffet line.11/19/13,buffet is not open.
- High Priority - Observed: High Priority - Displayed food not properly protected from contamination.Bread,bagels at buffet line. **Repeat Violation**
- Intermediate - Observed: Intermediate - Encrusted, soiled material on slicer.
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11/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line.
- Basic - Equipment in poor repair.Walk in cooler number 3.Engineering is adjusting the thermostat.
- Basic - Food debrison exterior of reach-in coolers in cooks line.
- Basic - Food stored in dry storage area not covered.Rice in dry storage area. **Repeat Violation**
- Basic - Food stored on floor.Onions in walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.Buffet line area.
- Basic - No suitable facilities provided to store employee clothing and other possessions.Bag on dishwashing shelf.
- Basic - Nonfood-grade bottles used in direct contact with food.
- Basic - Single-service articles not stored protected from contamination.Platters,spoons,knives in kitchen.
- Basic - Soil residue build-up on nonfood-contact surface.Exterior of all equipment.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust.Behind ice machine and dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name.Flour,sugar in kitchen. **Repeat Violation**
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit.Buffet line.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm.Technician is on property.Chlorine,100 ppm.
- High Priority - Displayed food not properly protected from contamination.Bread,bagels at buffet line. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw shell eggs next to butter in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese,turkey,hot dog in walk in cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.Air freshener by clean glasses in the front line. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Dishwashing area.
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9/19/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of residue on soap dispensers throughout the establishment .
- Basic - Employee with no hair restraint.Dishwasher. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.Raisins and pasta. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.Ladies restroom, bar area and sink by buffet line. **Repeat Violation**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of back door.
- Basic - Wall soiled with accumulated dust.Opposite dish storage area by dishmachine area. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.Maple syrup at buffet line.
- High Priority - Displayed food not properly protected from contamination.Apples and bread at buffet line. **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food.Raw shell eggs stored next to milk at walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of mold-like substance on ice dispensing nozzles.Drink station.
- Intermediate - Buildup of soiled material on racks in the walk in cooler.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.Towel is inside handwashing sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
- Intermediate - Soda gun soiled.Bar area.
- Intermediate - Vegetable soiled with old food debris.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer area.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles are missing at front line area .
- Critical - Displayed food not properly protected from contamination.Apples need to be wrapped .
- Critical - Displayed food not properly protected from contamination.Bread,sugar,raisins,jelly at the buffet line . Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing sink .Slicer area. Corrected On Site.
- In-use utensil not stored on a clean area of the buffet station.Tong is on top of bread container . Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.Restrooms used by food employees.
- Critical - No handwashing sign provided at a handsink used by food.
- Observed attached equipment soiled with accumulated dust.Fan by dishwashing area .
- Observed build-up of moderate grease on nonfood-contact surface.Side of fryer. Repeat Violation.
- Critical - Observed buildup in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of rust surrounding soda dispensing nozzles.Register area.
- Critical - Observed buildup surrounding juice nozzle dispensing nozzles.Buffet line.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks line area..
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.Milk cooler gaskets at buffet line.
- Critical - Observed soil build up on cutting boards.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Corn starch in dry storage area . Corrected On Site.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination.Bread,oatmeal,pancakes at buffet line.
- Violation: 14-33-1 Observed ice machine door in poor repair.Middle ice machine doir.
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door. Repeat Violation.
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5/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination.Bread,oatmeal,pancakes at buffet line.
- Critical - Hand wash sink lacking proper hand drying provisions.Back line.
- Critical - Hand wash sink lacking proper hand drying provisions.Kitchen . Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.Blocked by trash can. Corrected On Site. Repeat Violation.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical - No conspicuously located thermometer in cold holding unit.Buffet line Repeat Violation.
- Critical - No proof of original copies 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
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is stirring oatmeal.
- Observed build-up of grease on nonfood-contact surface.Side of fryers and inside fryer cabinets .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime surrrounding juice dispensing nozzles.Buffet line.
- Critical - Observed buildup surrrounding milk dispensing nozzles.Buffet line. Repeat Violation. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable throughout the establishment . Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.Milk reach in cooler at buffet line.
- Observed gaskets with slimy/mold-like build-up.Salad station cooler.
- Observed ice machine door in poor repair.Middle ice machine doir.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese held less than four hours on buffet line .
- Critical - Observed raw animal food stored over ready-to-eat food.Open package of beef stored over pasta in walk in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food.Open package of beef stored over rice in walk in cooler.
- Observed residue build-up on nonfood-contact surface.Stove at back line area .
- Critical - Observed toxic item stored by food storage bags.Bleach under prep table by slicer area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage held less than four hours in kitchen placed in a heated cabinet.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Rice in walk in cooler .
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3/28/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese held less than four hours on the buffet line.11/15/11,no food on buffet line.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage held less than four hours on buffet line.11/15/11 ,no food on buffet line.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination.Sugar,bread,oatmeal ,strawberries,coffee apples,donuts on buffet line.11/15/11,no food on buffet line.
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11/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese held less than four hours on the buffet line.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage held less than four hours on buffet line.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination.Sugar,bread,oatmeal ,strawberries,coffee apples,donuts on buffet line.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.Base of door by mop sink area.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/31/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Clean bowls,plates not stored inverted on the buffet line.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm.Please sanitize dishes at three comp sink until sanitizer strength is correct .
- Critical - Displayed food not properly protected from contamination.Sugar,bread,oatmeal ,strawberries,coffee apples,donuts on buffet line.
- Critical - Hand sink missing at the bar area.
- Critical - Hand wash sink lacking proper hand drying provisions.Cooks' line.
- Critical - Handwash sink not accessible for employee use at all times.Blocked by heat lamp at bar area.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in cold holding unit.Buffet line.
- Critical - No conspicuously located thermometer in holding unit.Servers' area.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.Opposite side of kitchen wall.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical - Observed buildup of milk under dispensing nozzles.Buffet line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime surrounding juice dispensing nozzles.Buffet line.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks' line area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.Oil on kitchen floor.
- Observed gaskets with slimy/mold-like build-up.Cooks' line area.
- Observed holes in wall.Mop sink area.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese held less than four hours on the buffet line.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw shell eggs stored over pasteurized eggs at walk in cooler.
- Observed residue build-up on nonfood-contact surface.Buffet cook line area.
- Observed single-service articles stored without protection from contamination.Coffee filters at drink station.
- Observed sink soiled with accumulated black debris in dishwashing area.Dishmachine area.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Grits at dry storage area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of door by mop sink area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage held less than four hours on buffet line.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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8/24/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Trade Winds, 7400 International Dr, Orlando, FL »