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: RESTAURANT MARRAKESH License Number: SEA5803778
Rank: Seating License Expiration Date: 04/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 1510 N AVE OF THE STARS
LAKE BUENA VISTA, FL 32830

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 12/23/2010 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 11
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
36-12-1    Floors not constructed easily cleanable.Tile missing at dishmachine floor drain causing wastevwater to accumulate around drain, pipework also not over drain.
36-11-1    Floors not maintained smooth and durable.Floor tiles missing under steamers/kettles.
28-17-1    Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area.Drain at dishmachine blocked therfore water at pipework at loading end of dishmachine is unable to drain away.Engineering contacted.DO NOT USE DISHMACHINE UNTILL DRAIN IS UNBLOCKED.3 COMPARTMENT SINK MUST BE USED INSTEAD.AS PER VALERIE FREEMAN. ENGINEERING UNBLOCKED DRAIN. Corrected On Site.
53B-08-1    Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No proof of food safety for 3 female prearation chefs and male chef, copies are kept in their cars, no other copy on site.
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cutting onions. Corrected On Site.
23-06-1    Observed build-up of food debris, dust or dirt on nonfood-contact surface.At side of grill.
22-25-1    Critical - Observed buildup of soiled material on mixer head.
12A-04-1    Critical - Observed establishment utilizing time as a public health control without having written procedures.
36-22-1    Observed floor area(s) covered with standing water.At dry storage room.
12A-09-1    Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Chef wearing watch. Corrected On Site.
37-02-1    Observed hole in wall.Coving missing at dishmachine area.
10-07-1    Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.99 degrees at cookline .
22-19-1    Critical - Observed interior of microwave soiled.
15-31-1    Observed nonfood-contact equipment in poor repair, mixer stand heavily rusted.
21-05-1    Observed soiled dry wiping cloth in use.At prearation area next to cutting board.
37-09-1    Wall not smooth and easily cleanable.Caulking at wall sink area at cookline .
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses.At meat cutting are .
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses.Under cutting boards. Repeat Violation.
New Search
1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395