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Licensee
Name: GUAVATE License Number: SEA5811900
Rank: Seating License Expiration Date: 04/01/2021
Primary Status: Closed Secondary Status:
Location Address: 422 SOUTH ALAFAYA TRAIL #20
ORLANDO, FL 32828

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/04/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		5 4 12
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
36-75-4    Basic - Build-up of soil/debris on the floor. Behind dish machine in front line area, and in back kitchen area. **Warning**
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In meat room by ice machine. **Warning**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooking with Watch on, in cook line area. **Repeat Violation** **Warning**
08B-38-4    Basic - Food stored on floor. Oil in front line area, rice on stairs by meat room. **Repeat Violation** **Warning**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. In back kitchen area. **Repeat Violation** **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 125°F. **Warning**
36-62-4    Basic - Light not functioning. In hood. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. In front line area. **Repeat Violation** **Warning**
21-44-1    Basic - Sanitizer bucket stored over food. By Grill above reach in cooler drawers. **Corrected On-Site** **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Canal under lid of ice machine. **Repeat Violation** **Warning**
29-19-4    Basic - Standing water in floor drain. By stove in back kitchen area. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Oil, vinegar by stove. **Repeat Violation** **Warning**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm. Dish machine was disconnected. **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 10 flies in meat room, 10 in front line area by dish machine. **Repeat Violation** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella cheese (44°F - Cold Holding); Raw octopus (45°F - Cold Holding); Cooked rice (65°F; 60°F - Cold Holding); Boiled eggs (65°F - Cold Holding) in reach in cooler in preparation area, Raw Pork (46°F, 45°F - Cold Holding); Cooked chicken (46°F - Cold Holding); Potato salad (46°F - Cold Holding); Milk (46°F - Cold Holding); Ham (46°F - Cold Holding); Butter (47°F - Cold Holding); Smoked pork (46°F - Cold Holding); Cooked yuca (45°F - Cold Holding) in walk in cooler since yesterday. **Repeat Violation** **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mojo Isleño (119°F - Hot Holding, reheated 189°F) in steam table. **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw Pork (46°F, 45°F - Cold Holding); Cooked chicken (46°F - Cold Holding); Potato salad (46°F - Cold Holding); Milk (46°F - Cold Holding); Ham (46°F - Cold Holding); Butter (47°F - Cold Holding); Smoked pork (46°F - Cold Holding); Cooked yuca (45°F - Cold Holding) in walk in cooler since yesterday. **Repeat Violation** **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
31A-15-4    Intermediate - Employee filled metal container, and washed cloth at handwash sink. In preparation area. Educated employee. **Corrected On-Site** **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In preparation area. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.