OLD TIME DINNER LLC

Name: OLD TIME DINNER LLC
Address: 1350 W NORTH BLVD, LEESBURG, FL, 34748, US
Rating: 0

1350 W NORTH BLVD, LEESBURG, FL 34748

License #4508745

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 14 findings · 1 critical

Complaint Full (follow-up)

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Quick take

OLD TIME DINNER LLC in LEESBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 18 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 291 total violations — 44 critical, 42 major, 205 minor.

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The latest inspection on September 22, 2026 shows 14 observation rows: 1 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

291

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-02-6] Raw beef liver over French fries.
[14-11-5] Equipment in poor repair. -Chest freezer lid near ice machine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At bar.
[36-73-4] Floor soiled/has accumulation of debris. -Dry storage mats. -Floors under three compartment sink and dishwasher. -Under all cook line equipment heavily soiled.
[36-12-4] Floors not constructed to be easily cleanable.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -No date on filter behind ice machine.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink to left of three compartment sink.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Black refrigerator.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Ice cream freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Throughout. -Behind cook line equipment.

Official DBPR inspection report ↗

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw Philly meat over onion rings, in chest freezer to right of fryers.
[08A-04-5] Raw animal food stored over or with unwashed produce. -Raw beef over onions in walk in cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[14-01-5] Bowl or other container with no handle used to dispense food. -Mayonnaise scoop in black refrigerator.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Ice cream freezer.
[14-12-4] Utensils in poor condition. -Knife handle by slicer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Walk in cooler door handle.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Black refrigerator.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Interior of unused cooler. -Interior and exterior of ice cream freezer. -Walk in cooler shelves.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Clean plates by ice cream cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink to left of three compartment sink.
[33-34-4] Storage area not maintained clean and organized.
[36-12-4] Floors not constructed to be easily cleanable.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Throughout. -Behind cook line equipment.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -No date on filter behind ice machine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Coleslaw in black refrigerator. -Meatloaf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hashbrowns 115f. Less than 4 hours. Advised to reheat.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Blocked by tray and beer keg, to right of dish machine.
[08B-38-4] Food stored on floor. -Case of coffee. -Soda syrup boxes in dry storage area. -Bag of onions in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef steak over cooked broccoli in prep cooler. -Raw shell eggs over tartar sauce in walk in cooler.
[14-11-5] Equipment in poor repair. -Chest freezer lid near ice machine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At bar.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grills. -Exterior of grills. -Backsplash behind 6 burner stove. -Interior of fryers. -Exterior of fryers.
[36-73-4] Floor soiled/has accumulation of debris. -Dry storage mats. -Floors under three compartment sink and dishwasher. -Under all cook line equipment heavily soiled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -Sour cream scoop in double door silver refrigerator.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over ansul extinguishers.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-11-5] Equipment in poor repair. -Chest freezer held together with duct tape.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Metal scoop hanging on wall above hand sink.
[36-73-4] Floor soiled/has accumulation of debris. -Dry storage. -Under equipment. -Throughout kitchen. -Walk in cooler. -Walk in freezer.
[36-11-4] Floors not maintained smooth and durable.
[08B-38-4] Food stored on floor. -Bag of onions in walk in cooler.
[36-24-5] Hole in or other damage to wall. -Under three compartment sink.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Spoons in chocolate ice cream in chest freezer.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Silver double door refrigerator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of chest freezers. -Interior of fryer cabinets. -Hood system. -Under cook line. -Under all cook line equipment. -Shelving throughout. -Walk in cooler door handle. -Walk in cooler door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Interior of unused cooler near dry storage. -Interior of double door silver refrigerator. -Interior of chest freezers to right of fryers.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink to left of three compartment sink.
[08B-12-5] Stored food not covered. -Meatloaf in walk in cooler. -Cooked chicken wings.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -Around entire cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -Dirty mop bucket water.
[01B-01-4] Dented/rusted cans present. See stop sale. -#10 can of ketchup.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Handling soiled plates and then grabbing clean plates.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Cook placing tomato and lettuce on burger bun.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over pancake batter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Sauce bottles on cook line. -Breading container in walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. -To right of dish machine.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. -To right of dish machine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -No dates on meatloaf or cooked noodles. -No dates on any product in walk in cooler.

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. -Under three compartment sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. -To right of dish machine.
[14-11-5] Equipment in poor repair. -Chest freezer.
[36-73-4] Floor soiled/has accumulation of debris. -Under all equipment. -Walk in freezer floor.
[36-17-5] Floor tiles missing and/or in disrepair. -Throughout.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -At bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around handsink. -Shelving throughout. -Hoods. -Interior of fryer cabinets. -Under grill. -Exterior of fryers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in ice cream freezer. -Unused refrigerator to right of silver refrigerator. -Silver refrigerator.
[25-05-4] Single-service articles improperly stored. -Aluminum pans and to go cups.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -All around cook line.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw oysters over French fries. -Raw beef over ice bags in walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked ham.
[41-10-4] Toxic substance/chemical improperly stored. -Cleaner by sauces on cook line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk in walk in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. -To right of dish machine.
[14-11-5] Equipment in poor repair. -Chest freezer.
[36-73-4] Floor soiled/has accumulation of debris. -Under all equipment. -Walk in freezer floor.
[36-17-5] Floor tiles missing and/or in disrepair. -Throughout.
[36-24-5] Hole in or other damage to wall. -Under three compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -At bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around handsink. -Shelving throughout. -Hoods. -Interior of fryer cabinets. -Under grill. -Exterior of fryers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in ice cream freezer. -Unused refrigerator to right of silver refrigerator. -Silver refrigerator.
[25-05-4] Single-service articles improperly stored. -Aluminum pans and to go cups.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -All around cook line.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw oysters over French fries. -Raw beef over ice bags in walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked ham.
[03A-02-5] Beef 46f, Meatloaf 46f, Potatoes 47f, Shrimp 40f, Beef 47f, Milk 46f. Operator states less than 4 hours.
[41-10-4] Toxic substance/chemical improperly stored. -Cleaner by sauces on cook line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk in walk in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. -To right of dish machine.
[14-11-5] Equipment in poor repair. -Chest freezer.
[36-73-4] Floor soiled/has accumulation of debris. -Under all equipment. -Walk in freezer floor.
[36-17-5] Floor tiles missing and/or in disrepair. -Throughout.
[36-24-5] Hole in or other damage to wall. -Under three compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -At bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around handsink. -Shelving throughout. -Hoods. -Interior of fryer cabinets. -Under grill. -Exterior of fryers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in ice cream freezer. -Unused refrigerator to right of silver refrigerator. -Silver refrigerator.
[25-05-4] Single-service articles improperly stored. -Aluminum pans and to go cups.
[08B-12-5] Stored food not covered. -Meatloaf in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -All around cook line.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw oysters over French fries. -Raw beef over ice bags in walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked ham.
[03A-02-5] Beef 46f, Meatloaf 46f, Potatoes 47f, Shrimp 40f, Beef 47f, Milk 46f. Less than 4 hours per operator. Says door was open for delivery. Provided invoice for service.
[41-10-4] Toxic substance/chemical improperly stored. -Cleaner by sauces on cook line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk in walk in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. -To right of dish machine.
[14-11-5] Equipment in poor repair. -Chest freezer.
[36-73-4] Floor soiled/has accumulation of debris. -Under all equipment. -Walk in freezer floor.
[36-17-5] Floor tiles missing and/or in disrepair. -Throughout.
[36-24-5] Hole in or other damage to wall. -Under three compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -At bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around handsink. -Shelving throughout. -Hoods. -Interior of fryer cabinets. -Under grill. -Exterior of fryers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in ice cream freezer. -Unused refrigerator to right of silver refrigerator. -Silver refrigerator.
[25-05-4] Single-service articles improperly stored. -Aluminum pans and to go cups.
[08B-12-5] Stored food not covered. -Meatloaf in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -All around cook line.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw oysters over French fries. -Raw beef over ice bags in walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked ham.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef 46f, Meatloaf 46f, Potatoes 47f, Shrimp 40f, Beef 46f, Milk 48f. Less than 4 hours. Operator states door was open during prep. Other TCS FOODS ARE IN RANGE.
[41-10-4] Toxic substance/chemical improperly stored. -Cleaner by sauces on cook line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk in walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Handsink to right of dish machine.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -Coleslaw scoop in walk in cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -Near kitchen entrance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Above ansul system and hoods.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Chest freezer lid held with duct tape.
[36-73-4] Floor soiled/has accumulation of debris. -Dry storage. -Under cook line equipment.
[36-11-4] Floors not maintained smooth and durable. -Throughout.
[08B-38-4] Food stored on floor. -Cases of bread in walk in cooler.
[36-24-5] Hole in or other damage to wall. -Under three compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Silver refrigerator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under all cook line equipment. -Between flat grills. -Interior of fryer cabinets. -Shelving under table tops. -Exterior of 6 burner. -Around hand sink. -Exterior of hood system. -Seasoning tray under heat lamp.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves. -Reach in glass lid freezer.
[33-34-4] Storage area not maintained clean and organized.
[08B-12-5] Stored food not covered. -Chicken breast in walk in freezer. -Chicken wings in 5 gallon bucket in walk in freezer.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -Chicken wings stored in 5 gallon Harbor Freight bucket in walk in freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef liver over onion rings in chest freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked vegetables in reach in cooler on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Milkshake machine. -Meat slicer. -Fryer baskets hanging from hood.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Right side of dish machine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple cooked items in reach in cooler on cook line. -Deli meat, Lasagna, Sheperds pie in walk in cooler.

Disposition: Warning Issued
[36-11-4] Floors not maintained smooth and durable. -Throughout.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[36-36-4] Ceiling tile missing. -In warewash.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Side exit door in disrepair.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. -Oven.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Silver refrigerator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of hoods.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Chest freezer. -Walk in cooler shelving.
[08B-12-5] Stored food not covered. -Meatloaf in walk in cooler. -Chicken breast in walk in freezer.
[36-10-4] Worn, torn and/or soiled floors/carpeting.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed cook handle bread with bare hands.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Stored at room temperature. Less than 4 hours. Advised to rapid chill. Cook placed on ice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Whipped spread 78f. Less than 4 hours. Advised to rapid chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 77f, Hashbrowns 93f. Less than 4 hours. Advised to reheat.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Lunch meat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Rear exit door.
[36-73-4] Floor soiled/has accumulation of debris. -Under equipment, in dry storage.
[36-11-4] Floors not maintained smooth and durable. -Throughout.
[08B-38-4] Food stored on floor. -Bucket of ice cream in walk in freezer.
[36-24-5] Hole in or other damage to wall. -Under three compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. -Microwave.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Silver double door refrigerator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Interior of fryer cabinets. -Under flat grill. -Exterior of hood system. -Shelving under prep tables.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
[08B-12-5] Stored food not covered. -Onion rings, okra in chest freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Under three compartment sink. -Around cookline.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Waitress handling and cutting toast with bare hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken breast over cooked beef patties.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter packets at room temperature. Less than 4 hours. Advised to rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard. -Microwave.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Lunch meat, meatloaf, lasagna in walk in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -In kitchen.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-36-4] Ceiling tile missing. -Over warewash.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -In dry storage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone stored on package of pita bread.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
[36-73-4] Floor soiled/has accumulation of debris. -Throughout. -Walk in cooler.
[36-12-4] Floors not constructed to be easily cleanable. -Throughout.
[36-11-4] Floors not maintained smooth and durable. -Throughout.
[08B-38-4] Food stored on floor. -Cooking oil.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer containing ice cream.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. -Microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Between handsink and wall. -Hood system and piping. -Exterior of oven. -Interior of fryer cabinets. -Walk in cooler door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer containing ice cream. -Reach in freezers on cookline.
[25-05-4] Single-service articles improperly stored. -Napkins on floor in dry storage.
[08B-12-5] Stored food not covered. -Coleslaw, Cut tomatoes, lettuce, dressings.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Heavily soiled around cookline.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee washed gloved hands instead of changing gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 55f. Less than 4 hours. Advised to rapid chill. Operator placed directly on ice.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 78f, Hashbrowns 99f. Less than 4 hours. Advised to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Lasagna.