SUGAR FACTORY

Name: SUGAR FACTORY
Address: 8371 INTERNATIONAL DR STE 70, ORLANDO, FL, 32819, US
Rating: 0

8371 INTERNATIONAL DR STE 70, ORLANDO, FL 32819

License #5813862

🍦 Dessert/Ice Cream ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 2 findings · 0 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUGAR FACTORY in ORLANDO 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 22 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 294 total violations — 37 critical, 62 major, 195 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 14, 2025

The latest inspection on October 8, 2026 shows 2 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

294

Coverage note

Inspector notes linked where available

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SUGAR FACTORY has a rough inspection history. Would you risk it?

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 - Complied
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Can opener holder

Official DBPR inspection report ↗

Disposition: Warning Issued
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over cheese sticks in stand up freezer at cook line
[10-08-5] Ice scoop handle in contact with ice. Scoop in ice bin at bar
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In between prep table and cooler
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Can opener holder
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at bar used as a ice bin for drinks in basin of sink Hand sink at at candy/ice cream area has a hose attached to faucet for use of portable A/C unit in dining room.
[36-36-4] Ceiling tile missing. In back prep area over ice machine
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By ice machine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cooked yuca in cooler with raw products
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over ice machine
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink has slow drain at cook line
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach behind soap dispenser at hand sink at ware wash area 2 live roaches under hand sink at ware wash area Total 3 live roaches
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ware wash area

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./packaged salmon/removed completely/
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on back kitchen prep table/removed/
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public./employees food stored with food strived to customer/cook line reach in cooler/removed/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Cook line two reach in cooler gasket torn. Cook line reach in freezer gasket torn. Kitchen, main bar and pastry shop dish machines not working/shut down by Ecolab. Technician stated that all units with no proper sanitizer. Set 3 compartment sinks until issues resolved./spoke to Ecolab technician on site.
[36-73-4] Floor soiled/has accumulation of debris./walk in freezer.
[36-17-5] Floor tiles missing and/or in disrepair./cook line.
[08B-36-4] Food stored in a location that is exposed to splash/dust./sugar bin under back kitchen hand sink/removed/
[08B-38-4] Food stored on floor./potato fries on walk in freezer floor.
[14-69-4] Ice buildup in walk in cooler motor.
[10-08-5] Ice scoop handle in contact with ice./main bar/
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar bin/back kitchen/
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76F/front line prep table. 112F/on cook line flat grill.
[36-62-4] Light not functioning./two dimmed lights/cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./wait station hand sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in freezer next to deep fryers exterior soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All cook line reach in coolers interior soiled and with standing water. Cook line reach in freezer interior soiled.
[21-38-4] Wiping cloth sanitizing solution stored on the floor./throughout the entire kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp stored over whipped cream/cook line reach in cooler/
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak. Raw steak over raw salmon. Cook line reach in cooler/
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./home made creamy marinara sauce hot holding at 124F/less than 4 hours/reheated to 166F/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./dish machine blue curtains soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing./kitchen cook line and pastry shop hand sinks used to connect AC unit for drainage. Per new manager, AC repair finish in 2 days.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen and main bar hand sinks.
[31B-03-4] No soap provided at handwash sink./main bar hand sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Two blue liquid bottles at main bar. Two green liquid bottles at pastry shop.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Preo area on shelf above tables
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook on line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses at bar
[14-11-5] Equipment in poor repair. Walk in cooler at 50F
[36-73-4] Floor soiled/has accumulation of debris. Under dry item shelf in prep area
[22-08-4] Interior of oven toaster has accumulation of black substance/grease/food debris.
[14-17-4] Reach in cooler shelves with rust that has pitted the surface at the bar
[08B-17-4] Unwashed avocados stored behind ready-to-eat food in sandwich top reach in cooler on cooks line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall outside walk in cooler
[29-11-4] Water leaking from for faucet at the sweet area
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop sink
[22-41-4] 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. Kitchen 0 ppm Bar 0 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast over commercially fried chicken in walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage over positioned fries in single door reach in freezer next to fryer on cooks line
[28-13-5] Raw sewage on ground of establishment. Bar dishwasher drain pipe is not aligned in drain and when cycle ends water spills on the floor by three comp sink. Manager moved and now all water goes in drain
[29-37-4] Spray hose at dish sink lower than flood rim of sink. By dish machine
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler held overnight block mozzarella (51F - Cold Holding); raw bacon (51F- Cold Holding); sliced cheese (50F - Cold Holding); buttermilk (50F - Cold Holding); butter block (51F - Cold Holding); raw burgers (50F - Cold Holding) raw salmon (49F - Cold Holding) cooked pasta (55F - Cold Holding); culinary cream (51F - Cold Holding); raw shrimp (50F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler held overnight block mozzarella (51F - Cold Holding); raw bacon (51F- Cold Holding); sliced cheese (50F - Cold Holding); buttermilk (50F - Cold Holding); butter block (51F - Cold Holding); raw burgers (50F - Cold Holding) cooked pasta (55F - Cold Holding); culinary cream (51F - Cold Holding); raw shrimp (50F - Cold Holding) raw salmon (49F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cooks line
[31B-03-4] No soap provided at handwash sink. On cooks line
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. No date on water filters for ice machine
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink in prep area No water in prep area - pipe missing in side beverage area

Disposition: Met Inspection Standards
[31A-09-4] Handwash sink not accessible for employee use at all times./bar hand sink blocked by a bucket of dry ice/
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice bin./wait station.
[16-03-4] Accumulation of debris inside warewashing machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees bag hanging on soda boxes rack/removed immediately/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair./dish machine not working/out of order sign posted/sweet shop/dishes bring back to kitchen to wash , rinse and sanitize.
[08B-38-4] Food stored on floor./a box of buns on walk in freezer floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./75F, cook line prep table.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./wait station hand sink.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-49-6] Standing water in bottom of reach-in-cooler./cook line reach in cooler with standing water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses./bar sanitizing bucket/
[21-38-4] Wiping cloth sanitizing solution stored on the floor./kitchen/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut lettuce/cook line reach in cooler. Raw shell eggs over sauces/cook line reach in cooler/
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw shrimp/cook line reach in cooler/
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale./four broken shell eggs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/wait station.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./for one kitchen employee starts today/form signed by employee and manager immediately/
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./some third party certificates provided by an unapproved provider/Servsafe employee training.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./salmon/
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises./one dead roach in back prep area hand sink/cleaned up by manager immediately/
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[14-11-5] Equipment in poor repair. Cook line reach in cooler right door disrepair/unable to close completely. Cook line reach in cooler left door gasket torn.
[36-73-4] Floor soiled/has accumulation of debris./walk in freezer/
[08B-38-4] Food stored on floor. A bag of flour on back kitchen floor. Cases of potatoes on walk in freezer floor.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit./cook line reach in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./back prep area hand sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust/ice machine exterior soiled.
[29-08-4] Plumbing system in disrepair./cook line hand sink leaking.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues./all cook line reach in coolers.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-38-4] Wiping cloth sanitizing solution stored on the floor./front salad station/
[21-04-4] Wiping cloth/towel used under cutting board./
[02D-01-5] Working containers of food removed from original container not identified by common name./flour and cinnamon sugar containers not labeled/back prep area.
[22-41-4] 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. Kitchen dish machine chlorine 0ppm. Sweet shop dish machine chlorine 0ppm.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 61F, less than 4 hours/iced. Raw chicken 60F, cooked pork 51F, cooked chicken wings 51F, cook line reach in cooler for less than 4 hours/door not completely closed/disrepair/items moved to walk in cooler immediately/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen soiled.
[27-06-4] No hot running water at three-compartment sink./no hot water at the entire establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink. Back prep area hand sink.
[31B-03-4] No soap provided at handwash sink. Cook line hand sink. Back prep area hand sink.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./all employees training certificates are from Servsafe Handler program, not an approved program.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./no hot water at the entire establishment.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled. Wait station ice bin interior soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable./all white cutting boards with cut marks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Sweet shop reach in cooler gasket torn.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
[08B-38-4] Food stored on floor./cases of French fries, walk in freezer.
[36-62-4] Light not functioning./cook line light bulbs not functioning.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./back kitchen hand sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line overhead area soiled with grease. Cook line light bulbs exterior soiled. Can opener holder soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-08-4] Plumbing system in disrepair./back kitchen hand sink not working. Employees must use cook line hand sink until back hand sink repaired.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues./wait station reach in cooler with excessive standing water.
[25-05-4] Single-service articles improperly stored./cases of single service bowls and cups on floor.
[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./cream in sweet shop reach in cooler with no date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All white cutting boards soiled. Can opener soiled. Soda nozzles soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/one manager certificate available but not on duty with four employees working in the kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./back kitchen hand sink.
[31B-03-4] No soap provided at handwash sink. Back kitchen hand sink. Bar hand sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing at least three employees training certificates/all worked more than 60 days.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled. Wait station ice bin interior soiled.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./salmon, removed immediately/
[14-09-4] Cutting board has cut marks and is no longer cleanable./all white cutting boards with cut marks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored over cleaned dish. Employees jacket stored over Sod boxes/bar.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Sweet shop reach in cooler gasket torn.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
[08B-38-4] Food stored on floor./cases of French fries, walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[36-62-4] Light not functioning./cook line light bulbs not functioning.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./back kitchen hand sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line overhead area soiled with grease. Cook line light bulbs exterior soiled. Can opener holder soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers./in cook line reach in freezer/discarded by manager/
[29-08-4] Plumbing system in disrepair./back kitchen hand sink not working. Employees must use cook line hand sink until back hand sink repaired.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues./wait station reach in cooler with excessive standing water.
[25-05-4] Single-service articles improperly stored./cases of single service bowls and cups on floor.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-04-4] Wiping cloth/towel used under cutting board./cook line prep table/removed immediately/
[22-41-4] 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. Bar and sweet shop chlorine at 0ppm.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at sweet shop.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream 46F, cold holding overnight in sweet shop reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Cooked chicken wings 46F, less than 4 hours,walk in cooler moved to walk in freezer/temperature rechecked 38F. Cream 46F, cold holding overnight/sweet shop reach in cooler.
[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./cream in sweet shop reach in cooler with no date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All white cutting boards soiled. Can opener soiled. Soda nozzles soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/one manager certificate available but not on duty with four employees working in the kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./back kitchen hand sink.
[31B-03-4] No soap provided at handwash sink. Back kitchen hand sink. Bar hand sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing at least three employees training certificates/all worked more than 60 days.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food./bowl with no handle used to scoop pasta.
[14-09-4] Cutting board has cut marks and is no longer cleanable./kitchen wait station small white cutting board.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./kitchen employees.
[13-03-4] Employee with no hair restraint while engaging in food preparation./several cooks cooking and preparing food with no hair restraint.
[14-11-5] Equipment in poor repair. Cook line reach in cooler right door broken/stored raw burger patties. Sweet shop reach in cooler right door broken/stored milk shake mix and milk.
[36-73-4] Floor soiled/has accumulation of debris./sweet shop dish machine area floor soiled.
[36-62-4] Light not functioning./one light bulb out, cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door soiled with black substances. Grease buildup under cook line grill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with standing water. Sweet shop reach in cooler with milk shake containers interior soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination./soda cup lid at the bar/
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./back kitchen dish washing area/
[02D-01-5] Working containers of food removed from original container not identified by common name./ Rowan sugar/sweet shop.
[31A-11-4] Handwash sink used for purposes other than handwashing./used ice cream scoop inside sweet shop hand sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing 5 kitchen employees training certificates.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food./bowl with no handle used to scoop pasta.
[14-09-4] Cutting board has cut marks and is no longer cleanable./kitchen wait station small white cutting board.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./two open drinks on kitchen prep table and shelf/
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees back pack stored next to cleaned plate, cook line prep area shelf.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./kitchen employees.
[13-03-4] Employee with no hair restraint while engaging in food preparation./several cooks cooking and preparing food with no hair restraint.
[14-11-5] Equipment in poor repair. Cook line reach in cooler right door broken/stored raw burger patties. Sweet shop reach in cooler right door broken/stored milk shake mix and milk.
[36-73-4] Floor soiled/has accumulation of debris./sweet shop dish machine area floor soiled.
[08B-47-4] Food not stored at least 6 inches off of the floor./several containers of icing, sweet shop/
[10-20-4] In-use tongs stored on equipment door handle between uses./
[36-62-4] Light not functioning./one light bulb out, cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door soiled with black substances. Grease buildup under cook line grill.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers./opened bottle drink in end of cook line reach in cooler/
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with standing water. Sweet shop reach in cooler with milk shake containers interior soiled.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./sanitizing bucket stored next to waffle maker/wait station.
[25-06-4] Single-service articles not stored inverted or protected from contamination./soda cup lid at the bar/
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./back kitchen dish washing area/
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm/under back kitchen prep table.
[21-04-4] Wiping cloth/towel used under cutting board./cook line prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name./ Rowan sugar/sweet shop.
[22-41-4] 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. Kitchen and bar dish machine/both chlorine 0ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties 50F/cook line reach in cooler. Milk 56F, milk shake mix 52F/sweet shop. Waffle batter 55F, kitchen wait station. All cold holding under 4 hours per chef/moved to other coolers for temperature recovery
[31A-11-4] Handwash sink used for purposes other than handwashing./used ice cream scoop inside sweet shop hand sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back kitchen hand sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing 5 kitchen employees training certificates.
[41-17-4] Spray bottle containing toxic substance not labeled./yellow liquid bottle not labeled/restaurant entrance.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -on shelving at cook line
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. -dead roach on floor under station with bags of flour on top next to can opener
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack hanging on shelving touching case of butcher paper
[36-22-4] Floor area(s) covered with standing water. -near ice machine and mop sink
[36-73-4] Floor soiled/has accumulation of debris. -inside walk in cooler -around warewashing area/prep area -cook line behind equipment
[08B-47-4] Food not stored at least 6 inches off of the floor. -case of fryer oil on floor
[10-08-5] Ice scoop handle in contact with ice. -inside bar
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -handsink in back by 3 compartment sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink in back -spice shelving in back prep area -wire racks above clean plates on cook line -sides of fryers/cooking equipment -lids and surfaces to dry food storage containers -soda gun holsters inside bar
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -vinyl walls in warewashing area -wall at end of cookline
[29-11-4] Water leaking from pipe and/or faucet/handle. -dish machine prewash faucet
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in handling clean equipment without washing hands. -dishwasher handling soiled dishes during prewash handled clean dishes without washing hands
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line wiped nose while handling fryer baskets
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies inside liquor room near bar in dining room, near beverage dispenser. -2 live flies near/below handsink in back near warewashing area.
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 live roach inside open panel on top of ice machine in back -1 live roach on floor next to entrance to kitchen/by refrigerator/near office -1 live roach under refrigeration equipment across from stove
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce, cut tomatoes
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -marinara, cooked pasta 51F inside tabletop equipment across from grill, employee stated less than 30 minutes. Employee added ice to surround pan level -cooked chicken 75F, spinach dip 78F, cream 68F inside tabletop equipment, employee stated instructions to use room temperature until ordered. Advised of need for time as a public health control policy in place using approved procedures. -sliced cheddar, blue cheese crumbles, provolone cheese 55F inside drawer under grill, employee stated less than 1 hour placed in location. Stated unit due for repairs -cut lettuce, cut tomatoes 51F from prior day, see stop sale. -sliced provolone,cheddar cheese 51F inside station near office next to bread toaster
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy 118-130F, in tabletop equipment across from fryers less than 2 hours, employee removed to reheat to 165F.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade, thick encrusted material
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by storage of broom/dust pan -handsink in bar blocked by large container of ice
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. -inside bar, employee stated they use a rag
[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.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[16-02-4] Dishmachine missing baffles, curtains in rinse tanks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Souvenir cups at the bar
[08B-38-4] Food stored on floor. Pickle buckets in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door on cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Fan covers soiled in walk in cooler 2)back of fryers on cooks line heavily soiled
[16-46-4] Old labels stuck to food containers after cleaning. Clean item shelf in dish room
[36-62-4] One Light not functioning.p on hood system over flat top grill
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. 1) Behind table top warmers on cooks line 2) under dish washer
[29-11-4] Water leaking from pipe under
[22-41-4] 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 at the kitchen Also ran irreversible thermometer and was 117.3F
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tray of breaded chicken over prepped ready to eat Mac and cheese balls on speed rack in walk on college Chef corrected
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chef determined time and
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards stained on cooks line
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1)Hand sink not hooked up in prep kitchen. Pipe hanging under the sink detached and is not in use 2) sign posted to not use hand sink in server area of expo line
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. By server station