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Name: GARDEN GROVE RESTAURANT License Number: SEA5805662
Rank: Seating License Expiration Date: 04/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1200 EPCOT RESORT BLVD

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 02/08/2011 Met Inspection Standards
During This Visit
More information about inspections.
13 9
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
24-05-1    Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, dishmachine room.
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, cooks' line drawers for french toa t, cheese and cooked onions. Corrected On Site. CHECKED COOLER AT END OF INSPECTION READING 38 F
03D-05-1    Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, gravy cooling from night before 50 F. Corrected On Site.
24-08-1    Equipment and utensils not properly air-dried, stacked wet in pot wash area.
29-09-1    Faucet/handle missing at plumbing fixture, silver room.
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory, omelet station.
37-11-1    Observed attached equipment soiled with accumulated dust, fans in gard manager walkin cooler.
23-06-1    Observed build-upof dust on fan in pot wash area.
22-23-1    Critical - Observed encrusted, soiled material on slicer, prep area.
10-07-1    Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
17-03-1    Critical - Observed missing/inaccurate/damaged gauges on dishmachine, final rinse gauge only reaching 160 F plate dishmachine.
18-04-1    Observed old labels stuck to food containers after cleaning.
12A-16-1    Critical - Observed omelet preparer not washing hands properly no soap available.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, french toast and cheese 49 F, cooked onions 50F in cooks' line drawers. (items have been less than 4 hrs out of temp and will be thrown away or iced down per cook.) Corrected On Site.
02-07-1    Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, motadela in reach in cooler not datemarked. Corrected On Site.
23-05-1    Observed residue build-up on nonfood-contact surface, drawer for utensils and measuring cups.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, clarified butter on cooks' line 67F-107F without timemarking.
01B-24-1    Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, pasta, ciopino sauce, gravy and au jus in walkin cooler. Corrected On Site.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, turkey in walkin cooler. Corrected On Site.
01B-16-1    Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). gravy colling overnight and items more than 7days rte and phf.
21-16-1    Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, 0ppm. Corrected On Site.
02-26-1    Critical - Working containers of food removed from original container not identified by common name, sugar bulk bin in prep area.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395