Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: RELAX GRILL AT LAKE EOLA LLC License Number: SEA5804849
Rank: Seating License Expiration Date: 04/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 211 EOLA PKWY
ORLANDO, FL 32801

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 08/28/2009 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
24 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in cooler behind cookline, top portion of make table.
03C-05-1    Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. grilled chicken. Corrected On Site.
20A-04-1    Critical - Equipment food-contact surfaces and utensils not sanitized. 3 comp sink warewashing no sanitizer step.
31-08-1    Critical - Hand sink missing in food preparation room or area. hand dipped ice cam area. Operator stated tgat hand dipped cones will be no served anymore, only pre-packaged ice cream.
05-09-1    Critical - No conspicuously located thermometer in holding unit. back upright cooler.
51-18-1    No copy of latest inspection report.
32-15-1    Critical - No handwashing sign provided at a handsink used by food employees. bar sink.
37-18-1    Observed air conditioning vent covers missing kitchen area.
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink over cookline cooler. Corrected On Site.
08A-17-1    Critical - Observed an unprotected ice machine in a customer/nonsecure area no lock on door. Corrected On Site.
23-03-1    Observed build-up of grease on nonfood-contact surface. hood filters
14-37-1    Observed cutting board grooved/pitted and no longer cleanable. cookline
12A-12-1    Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. handle raw gyro meat then handle clean plate no glove change or handwashing. Corrected On Site.
13-03-1    Observed employees with no hair restraint. Corrected On Site.
12A-10-1    Critical - Observed food employee touch towel used to wipe sweat then engage in food preparation without washing hands. Corrected On Site.
12A-09-1    Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wrust band on cook.
08A-16-1    Critical - Observed food stored in a prohibited area. bottled drinks stored in mopsink. Corrected On Site.
08A-16-1    Critical - Observed food stored in a prohibited area. onions and potatoes stored on equipment at back of restaurant.
08A-28-1    Critical - Observed food stored on floor. dry chick peas.
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep surfaces.
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. slotted grill heavily soiled.
35A-08-1    Critical - Observed live flies in kitchen.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion cookline cooler, back upright reach in cooler.
02-07-1    Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut cheeses, deli meat,
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over produce. back reach in cooler. Corrected On Site.
25-04-1    Observed single-service items stored on floor. togo containers in back kitchen floor.
22-18-1    Critical - Observed soil residue in storage containers. dry ingredients like tortilla chips.
35B-05-1    Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Open doors not screened in kitchen area.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken kabobs piled high above protection of hot hold.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato sal.
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses. bar area, cookline.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395