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:
TUSKER HOUSE
License Number:
SEA5808725
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
805 SAVANNAH CIRCLE LAKE BUENA VISTA, FL 32830
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
04/06/2016
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
4
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 - Floors not maintained smooth and durable. Missing tile grout causing standing water at kitchen area, preparation area and dish room area. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens, cous cous, cut tomatoes, sliced turkey and sliced ham at 48° to 52°in reach cooler less than four hours. Chef quick chilled the cut leafy greens, cous cous, cut tomatoes, sliced turkey, and sliced ham to 33 °-35° **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes at 109° hot holding in hot station holding unit less than four. Chef discarded the cooked potatoes. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw salmon stored over ready to foods in cold station reach in cooler. **Corrected On-Site** **Warning**
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Hot water coming out of faucet with no cold water. At hand sinks located in pot sink area and cook line area. **Warning**
Intermediate - Hot holding unit not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. At hot station hot holding unit, ambient temperature was between 98°-101°. **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sinks located in pantry area, dish machine area and preparation area. Water temperature was at 70° **Repeat Violation** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. At cold station reach in cooler, cooler ambient temperature was at 60° **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.