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Licensee
Name: LE CELLIER CANADA PAVILION License Number: SEA5803243
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 High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/18/2013 Met Inspection Standards
During This Visit
More information about inspections.
2 0 5
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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
36-22-4    Basic - Floor area(s) covered with standing water. At bar under ice bin.
36-11-4    Basic - Floors not maintained smooth and durable. Missing grout at floor tiles located in bar, under ice bin.
14-70-4    Basic - Ice buildup in walk-in freezer.
08B-17-4    Basic - Unwashed mushrooms stored with ready-to-eat food. At outside walk in cooler. **Corrected On-Site**
41-15-4    Basic - Wiping cloth solution stored in a location that could result in the cross contamination of equipment. At preparation area. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes and cooked parsnip at 46 F° Chef quick chilled parsnip and potatoes to 37 F° **Corrected On-Site**
35A-07-4    High Priority - Small flying insects in bar area. Under ice bin.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395