Olive Garden Restaurant #1767, 2495 South Us 27 And Steves Road, Clermont, FL - Restaurant inspection findings and violations



Business Info

Name: OLIVE GARDEN RESTAURANT #1767
Type: Permanent Food Service
Address: 2495 South Us 27 And Steves Road, Clermont, FL 34711
License #: 4508377
Total inspections: 13
Last inspection: 08/12/2014

Ratings Summary

Based on 2 votes

Overall Rating:
***
3.0
Ratings in categories:
Food:
***
3.0
Service:
***
3.0
Price:
****
4.0
Ambience:
***
3.0
Cleanliness:
***
3.0

Restaurant representatives - add corrected or new information about Olive Garden Restaurant #1767, 2495 South Us 27 And Steves Road, Clermont, FL »


Inspection findings

Inspection Date

Type

Disposition

  • Basic - Accumulation of food debris/soil residue on handwash sink. At cook line, at dish area, at wait service station **Corrected On-Site**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On knives holder at prep area
  • Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station of wait service station **Corrected On-Site**
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, bracelet, wait staff who makes salad and scoop soup
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At salad make reach in cooler
  • Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At double decker ovens
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Pasta at 48°, Raw chicken at 46°, fish at 47°, less than 4 hours. Advised
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In dish area, utensils in hand wash sink
  • Intermediate - Refrigerated drawers 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. At cook line
08/12/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris inside warewashing machine. Build up of soil residue
  • Basic - Accumulation of debris on exterior of warewashing machine. On top and side of machine
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Build-up of mold-like substance on nonfood-contact surface. On wait service station drink dispenser
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
  • Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Missing at prep area
  • Basic - Reach-in cooler gasket torn/in disrepair. At cook line
  • Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food thermometer
  • High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 200 ppm
  • Intermediate - Cutting board(s) stained/soiled. All
  • Intermediate - Employee used handwash sink as a dump sink. At wait service station, evidence by coffee/ tea stain on surface of sink
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At wait service station
3/19/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Drain cover(s) missing. Under 3 compartment sink at bar **Corrected On-Site**
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spoon in ginger snap
  • Basic - Soda gun holster with accumulated slime/debris. Water accumulated in holster at bar
  • Basic - Soiled reach-in freezer gaskets. At reach in freezer of cook line
  • High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Temp at 46°
  • High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Temp at 48°
  • High Priority - Milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. At bar, ice cream mix, whipped cream temp at 51°-53°, less than 4 hours, advised
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar
10/24/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of food debris/soil residue on handwash sink. At wait station, black/ slimy substance build up **Corrected On-Site**
  • Basic - Accumulation of food debris/soil residue on paper towel dispenser. At cook line
  • Basic - Build-up of mold-like substance on nonfood-contact surface. At the under side of drink dispenser at wait station **Repeat Violation**
  • Basic - Case of single-service articles stored on floor in dry storage area.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - No Heimlich maneuver/choking sign posted.
  • Basic - No copy of latest inspection report available.
  • Basic - Open dumpster lid.
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler **Corrected On-Site**
  • Intermediate - Cutting board(s) stained/soiled. At cook line
  • Intermediate - Employee used handwash sink as a dump sink. At wait station, hand sink used as dump sink, evidence by tea/ coffee stain on surface of sink
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At cook line
5/17/2013Routine - FoodInspection Completed - No Further Action
  • Drain cover(s) missing. At 2 floor drains of bar
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. On cleaned plates storage cart
  • Observed build-up of mold-like substance on surface of nonfood-contact surface. At the under side of drink dispenser- wait stations X2
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook has watch, rubber bracelet on
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
  • Observed grease on the ground and/or pad around grease receptacle.
  • Observed old food stuck to clean dishware/utensils.
  • Critical - Observed soil residue in storage containers. Ice scoop holder at wait station **Corrected On-Site**
  • Critical - Vacuum breaker mising at hose Missing back flow preventer at outside hose bid with hose connection
12/3/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Fruits/vegetables not washed prior to preparation. Red pepper
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. On knives holder
  • Observed build-up of mold-like substance on surface of nonfood-contact surface. At the underside of drink dispenser of wait station
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. White cutting boards
  • Observed single-service articles stored without protection from contamination. Take out trays at bar
  • Critical - Observed soil residue in storage containers. Mold like substance on ice scoop holder of bar Corrected On Site.
5/9/2012Routine - FoodInspection Completed - No Further Action
  • Raw chicken stored over ground meat-pork-cos
  • Critical - Soda nozzles dirty- area behind nozzles
  • Wet stacking of clean pans in dishwash area.
12/21/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reach in freezer
  • Critical - K CLASS Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Observed build-up of grease on hood filters.
  • Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
  • Critical - Observed interior of microwave soiled. Corrected On Site.
  • Observed reach-in cooler gasket torn/in disrepair. across from fryers
  • Critical - Observed soil buildup inside ice bin. Waitstaff
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
4/21/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products at bar
  • Critical. Working containers of food removed from original container not identified by common name. Flour
  • Critical. Observed food being cooled by nonapproved method. Cover stuffed mushroom dishes temp at 69 degree, operator stated products were made 20 min ago, Foods cover during ambient cooling
  • Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher v Repeat Violation.
  • Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Gauge did not pass 164 degree, it needs to be at least 180 according to dishmachine's manifold.
  • Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Vegetable chopper
11/30/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [cheese, in walk-in cooler] Corrected On Site.
  • Critical. Working containers of food removed from original container not identified by common name. [flour container at cookline ] Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ice cream mix at bar was 55 F] Corrected On Site. Manager discarded produst.
  • Critical. Observed employee/female server handling soiled dishes / utensils then handle clean equipment and serving food , without washing hands.
  • Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
  • Critical. Observed soiled reach-in cooler gaskets.
3/18/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / bag of cheese in WIC
  • Critical. Working containers of food removed from original container not identified by common name. / bulk flour container, flour containers at cookline / Corrected On Site.
  • Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. / Corrected On Site.
  • Critical. Observed bags of salt pellets for water conditioner stored on floor. / In water heater room
  • Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site. Repeat Violation.
  • Critical. Observed soiled reach-in cooler gaskets. / at cookline
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. / salad cooler
  • Observed single-service items stored on floor. / In outside storage shed
  • Critical. No handwashing sign provided at a handsink used by food employees. / in dishmachine room and back kitchen area
  • Critical. Hand wash sink lacking proper hand drying provisions/handsoap/handwash sign at wait station..
  • Critical. Current Hotel and Restaurant license not properly displayed. Corrected On Site. Repeat Violation.
12/8/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 9/10/2008Food-Licensing InspectionInspection Completed - No Further Action

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2 User Reviews:

king l

Added on Apr 30, 2015 6:46 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
the best restaurent ever!!!

crank

Added on Feb 6, 2015 9:41 PM
Food:
***
Service:
***
Price:
****
Ambience:
***
Cleanliness:
***
what happened??? Olive garden was great ,now not so much ,every dish is loaded in too rich sauce ,and too much salt!!!!! even salt on breadsticks ,bread does not need salt !
get back to basics people
Would you recommend OLIVE GARDEN RESTAURANT #1767 to others? Yes
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