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:
GARDEN GRILL RESTAURANT
License Number:
SEA5803270
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1510 N AVE OF THE STARS LAKE BUENA VISTA, FL 32830
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 - In-use tongs stored on equipment door handle between uses.
At servers side station area, observed on bread box door handle. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.
No time mark on the butter tray that is identified on the TPHC written procedures as using time control.
Butter is located in servers side station. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to being blocked by cart.
At hand sink located in downstairs preparation area. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Bread pudding custard ambient cooling covered at 60°, waffle batter ambient cooling covered at 67° and raw bacon ambient cooling covered at 53°. As per Chef all TCS food are in the ambient cooling process. Temperature taken 3.5 hours into the cooling process. As per the rate of cooling, all TCS food will not make the guideline for ambient cooling. Chef discarded the waffle batter,the bread pudding and put raw bacon in freezer for quick chill. **Corrective Action Taken**
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.
