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Licensee
Name:
ARTISANS TABLE
License Number:
SEA5812121
Rank:
Seating
License Expiration Date:
04/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
22 E PINE ST ORLANDO, FL 32801
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/07/2014
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
3
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.
Basic - Employee personal items stored in or above a food preparation area. Backbacks stored on wire rack holding Food. **Corrected On-Site** **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar scoop stored with handle in sugar. **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. TCS marinara made with cooked garlic 43-56F **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right triple cookline cooler, pork belly 45F, poached chicken 48F, quiche 44F, cut tomatoes 48F. In glass bar cooler, milk 52F, half and half 50F. In server cooler under counter, half and half at 50F. **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Multiple TCS sauces dated 9/3 to 9/30 **Warning**
Intermediate - Cold and hot water not provided/shut off at employee handwash sink. Next to walk in cooler. Water turned off due to drainpipe issue. **Warning**
Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Right triple cookline cooler. Glass bar cooler. Wait station cooler. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.