- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Discarded by owner
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.45 d.f. Advised
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.45d.f. Advised
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.dairy products @45 d.f. Advised
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Observed bottles of soap, hand santizer in sink
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over ready to eat food
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese temp at 50 degree, less than 4 hours, re-ice for quick cool down
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. 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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4/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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