Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage, warewashing areas.
Basic - Equipment in poor repair.Salad reach in cooler.
Basic - Food stored on floor.Soda boxes on floor.
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit.Salads discarded by operator.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese,chicken in reach in cooler at front line.Chicken on top reach in cooler is stacked too high.Cheese is stacked too high in the reach in cooler.
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Salads in reach in cooler.
Intermediate - Accumulation of black mold-like substance in the interior of the ice machines.
Intermediate - Accumulation of black mold-like substance inside the ice bin.
Intermediate - Handwash sink used for purposes other than handwashing.Plastic container is inside handwashing sink.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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