Loving Hut, 2101 E Colonial Dr, Orlando, FL - Restaurant inspection findings and violations

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Business Info

Name: LOVING HUT
Type: Permanent Food Service
Address: 2101 E Colonial Dr, Orlando, FL 32803
License #: 5809975
Total inspections: 15
Last inspection: 4/25/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Handsink in back of main kitchen. **Corrected On-Site**
  • Intermediate - Spray bottle containing toxic substance not labeled. One bottle with pink liquid in kitchen. **Corrected On-Site**
4/25/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris inside warewashing machine.
  • Basic - Buildup of food debris/soil residue on equipment door handles. The reach in coolers on the cook line
  • Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden spoon has a crack through the center of the spoon
  • High Priority - Vacuum breaker missing at hose bibb. Located on the right side under the three compartment sink
  • Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware of any of the reportable illnesses or symptoms. Provided forms
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles, rice, etc additionally date the tofu and opened commercial products
12/11/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris inside warewashing machine.
  • Basic - Build-up of grease/dust/debris on hood filters.
4/19/2013Routine - FoodCall Back - Complied
  • Basic - Accumulation of debris inside warewashing machine.
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Equipment in poor repair. The reach in cooler in/at cook line is not keeping foods at 41 or below
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 47. Soup 45. Noodles 56 in the two door reach in cooler in/at cook line
  • High Priority - Rodent activity present as evidenced by fresh rodent droppings found 40 plus in two food storage room allocated outside the main kitchen, to ,include on food stocks like rice. 1 on the floor in front of the microwave, 1 adjacent the microwave in the kitchen
  • High Priority - Stop Sale issued due to adulteration of food product. 50 lb bag of rice with three fresh dropping sitting on the bag when stored in the outside storage area
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Soy, tofu etc
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.the fans are soiled to the unit in front of the microwave
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, cooked vegetables etc
4/18/2013Routine - FoodWarning Issued
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. reusing cardboard boxes as contact surfaces
  • Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. two 17 lb tanks by the rear entrance
  • Critical - Observed food being cooled by nonapproved method. Vegan beef left out in the prep area during cooling process. corrective action moved to the reach in cooler on the cookline
  • Critical - Observed food being cooled by nonapproved method. rice 54 f degrees covered tightly while cooling in the reach in cooler on the cookline
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. handle to the reach in cooler on the cookline
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Upon opening all foods are not dated. tofu etc.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All foods are not dated, vegan beef, rice etc
10/22/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR HR FORM
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 79 f degrees 2.5 hs.in the storage reach in cooler on the cookline, placed into the reach in freezer
  • Critical - No thermometer provided to measure temperature of food product. 0 220 f degrees
  • Critical - Observed interior of reach-in cooler soiled with accumulation of dust residue. fan to the glass door reach in cooler on the cookline
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Yam/flour (shrimp look alike) 45 f degrees in the storage reach in cooler on the cookline
4/2/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/18/2011Routine - FoodEmergency Order Callback Complied
  • Critical - Violation: 22-19-1 Observed interior of microwave soiled. bottom shelf of prep table
  • Critical - Violation: 22-19-1 Observed interior of microwave soiled.
  • Critical - Violation: 27-15-1 No water system approval reports on-site. Operator has no idea what system is in use, stated its paid by the landlord
  • Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by 6 fresh rodent droppings found behind the dish machine
  • Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by fresh rodent droppings found. 38 between the storage rack and two reach in coolers on the cookline
  • Violation: 37-13-1 Observed hole in ceiling. area above AC unit in the prep area by the reach in coolers
  • Violation: 37-13-1 Observed hole in ceiling. top left by dish machine
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. hanging light over prep table on the cookline
  • Violation: 38-11-1 Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. prep area in front of the storage reach in cooler inadequate lighting.
  • Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
11/18/2011Routine - FoodEmergency Order Callback Not Complied
  • Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. prep area in fronnt of the storage reach in cooler inadequate lighting.
  • Critical - Hotel and Restaurant license not properly displayed.
  • Lights missing the proper shield, sleeve coatings or covers. hanging light over prep table on the cookline
  • Critical - No water system approval reports on-site. Operator has no idea what system is in use, stated its paid by the landlord
  • Nonfood-contact equipment not designed and constructed in a durable manner. using cardboard on prep table. Discontinue use.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee cup over dishes on rack
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting onions with bare hands
  • Observed build-up of grease on nonfood-contact surface. Hood filters
  • Observed food debris accumulated on kitchen floor. under the equipment in the kitchen
  • Observed grease accumulated under cooking equipment.
  • Observed hole in ceiling. area above AC unit in the prep area by the reach in coolers
  • Observed hole in ceiling. top left by dish machine
  • Critical - Observed interior of microwave soiled. bottom shelf of prep table
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu etc open not dated
  • Critical - Observed rodent activity as evidenced by 6 fresh rodent droppings found behind the dish machine
  • Critical - Observed rodent activity as evidenced by fresh rodent droppings found. 38 between the storage rack and two reach in coolers on the cookline
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. reach in cooler shelves lined with cardboard. Discontinue use.
  • Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer not secured located between the restrooms (no lock)
  • Observed wall soiled with accumulated grease. by the three compartment sink area
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 110 f degrees left on the prep table (not held hot)
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, noodles cooked soups etc held 24 hrs or greater not dated.
  • Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only. Corrected On Site.
11/17/2011Routine - FoodEmergency order recommended
  • No Violations Were Observed
6/2/2011Routine - FoodCall Back - Complied
  • Food-contact surface not smooth and easily cleanable. Establishment using cardboard for food contact surface.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. Hws next to 8 burner stove.
  • No copy of latest inspection report.
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 5/17/11.
  • Critical - Observed food being cooled by nonapproved method. Rice in large tubs with lids in reach in cooler.
  • Observed gaskets with mold-like build-up. Make unit
  • Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
  • Critical - Observed hand wash sink used for purpose other than washing hands. Operator stated they only use hws for filling water to cook. Informed operator hws for washing hands only.
  • Observed nonfood-grade containers used for food storage. Using grocery bags to store foods in reach in cooler.
  • Observed open dumpster lid.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All foods in reach in freezer out of original package not date marked.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All foods out of original container in outdoor reach in freezers not date marked.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Variuos foods in reach in cooler not date marked.
3/16/2011Routine - FoodWarning Issued
  • Equipment or utensils not designed or constructed in a durable manner. cardboard lined ric
8/10/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container.
  • Critical. Observed employee eating in a food preparation or other restricted area. emplooee eating in prep areas
  • Equipment or utensils not designed or constructed in a durable manner. pillow case & dryer used to redry tvp--phf--not food grade
  • Food-contact surface not smooth and easily cleanable. non food grade plastc used for food phf
  • Critical. Handwashing cleanser lacking at handwashing lavatory. @ back
  • Lights missing the proper shield, sleeve coatings or covers. @ prep area
2/23/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Thermometers not calibrated according to manufacturer's specifications.
  • Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
  • Critical. Fruits/vegetables not washed prior to preparation.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Light not functioning.0 bt 2 door ach in
  • Observed unnecessary items on the premise.
  • No copy of latest inspection report.
9/4/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/1/2008Routine - FoodInspection Completed - No Further Action

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