Shamrock Inn, 8343 E Orange Ave, Floral City, FL - Restaurant inspection findings and violations



Business Info

Name: SHAMROCK INN
Type: Permanent Food Service
Address: 8343 E Orange Ave, Floral City, FL 34436
License #: 1901034
Total inspections: 18
Last inspection: 09/04/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of grease around cook line grill. **Warning** **Repeat Violation**
  • Basic - Carbon dioxide/helium tanks not adequately secured. Next to bar area. **Warning**
  • Basic - Cutting board has cut marks and is no longer cleanable. **Warning** **Repeat Violation**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Containers above three compartment sink. **Warning**
  • Basic - Fan cover in walk-in freezer has accumulation of dust/debris. **Warning**
  • Basic - Floor tiles cracked, broken or in disrepair. Front bar area. **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. Middle kitchen area. **Warning** **Repeat Violation**
09/04/2014Routine - FoodCall Back - Complied
  • Basic - Build-up of grease around cook line grill. **Warning** **Repeat Violation**
  • Basic - Carbon dioxide/helium tanks not adequately secured. Next to bar area. **Warning**
  • Basic - Cutting board has cut marks and is no longer cleanable. **Warning** **Repeat Violation**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beside condiments. **Warning** **Repeat Violation**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Containers above three compartment sink. **Warning**
  • Basic - Fan cover in walk-in freezer has accumulation of dust/debris. **Warning**
  • Basic - Floor tiles cracked, broken or in disrepair. Front bar area. **Warning**
  • Basic - No copy of latest inspection report available. **Warning** **Corrected On-Site**
  • Basic - Reach-in cooler gasket torn/in disrepair. Middle kitchen area. **Warning** **Repeat Violation**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area. **Warning** **Repeat Violation**
  • High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Butter held in unit at 67°. Corrective action: moved to reach in freezer. **Warning**
  • High Priority - Live, small flying insects in food preparation area. **Warning**
  • High Priority - Margarine not covered in kitchen. **Warning** **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese, cut greens, cut tomatoes, and roast beef. **Warning** **Repeat Violation**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Middle hand wash station. **Warning**
  • Intermediate - Refrigerator 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. Reach in coolers in front kitchen area. **Warning**
09/03/2014Routine - FoodWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food.multi places **Repeat Violation**
  • Basic - Build-up of grease on nonfood-contact surface.aroundcooking equipment
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site** **Repeat Violation**
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
  • Basic - Employee personal items stored in or above a food preparation area.phone over prep area
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Equipment in poor repair.top of freezer by pass through cracked, soiled
  • Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
  • Basic - Food stored on floor.sugar bucket waitstaff, flour bucket back room
  • Basic - Garbage or debris on floor under, around, or behind equipment in bar.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.over prep area
  • Basic - No handwashing sign provided at a hand sink used by food employees.mens restroom, bar **Corrected On-Site**
  • Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.walk in shelf and dry storage
  • Basic - Old labels stuck to food containers after cleaning.with old dates
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Ripped/worn tin foil used as food-contact shelf cover.soiled in bar reach ins
  • Basic - Soil residue build-up on nonfood-contact surface.pass through window
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Wall soiled with accumulated food debris.in kitchen
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm in bucket in kitchen
  • High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.in reach in cooler 50° see stop sale
  • High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.turkey 50°, ham 47° in reach in see stop sale
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pancake batter on counter 77° 1 cup thrown away creamers 80° on counter , rue in back room 87°
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.hash browns 86° and 89° on counter, voluntarily thrown away **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food.eggs over carrots ready to eat,
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Returned to reach in, pooled eggs 79° cooled before inspector left **Corrected On-Site**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.also Non UHT creamers at waitstaff 80° 107 thrown away
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.bar
  • Intermediate - Accumulation of food debris/grease on food-contact surface.in cheese pan in reach in **Corrected On-Site**
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.in reach in
  • Intermediate - Cutting board(s) stained/soiled.in kitchen
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue throughout
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.when we arrived 4 employees on staff Certified Food Manager was not there, arrived during the inspection. **Corrected On-Site**
  • Intermediate - No probe thermometer provided to measure temperature of food products.
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jeff's training was missing
  • Intermediate - Reach-in cooler shelves soiled with food debris.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.gravy and sauce in walk in
  • Intermediate - Soil residue in food storage containers.sugar flour
4/17/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Souffl cup in coleslaw **Corrected On-Site**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Steamtable **Corrected On-Site**
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. She'd **Corrected On-Site**
  • Basic - Clean utensils or equipment stored in dirty drawer or rack. Kitchen utensils **Corrected On-Site**
  • Basic - Floor soiled/has accumulation of debris. Underneath refrigerators
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
8/30/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris inside warewashing machine.
  • Basic - Bowl or other container with no handle used to dispense food. Pepper **Corrected On-Site**
  • Basic - Build-up of grease on cookline surfaces such as pipes and fire extinguisher.
  • Basic - Clean equipment stored on floor. Flat top insert for over grill stored on floor in kitchen. **Corrected On-Site**
  • Basic - Equipment in poor repair. Cookline reachin freezer.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Whole turkey in walkin. **Corrected On-Site**
  • High Priority - One Dented/rusted cans present. See stop sale.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes for breakfast kept in unheated section of steamtable at 67? corrected by placing in refrigerator. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw sausage and shell eggs over washed produce. **Corrected On-Site**
  • Intermediate - Interior of several reach-in coolers soiled with accumulation of food residue.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
3/26/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0ppm.
  • Observed build-up of food debris, dust or dirt in soda cabinet.
  • Observed clean utensils/equipment stored in dirty tubs. Corrected On Site.
  • Critical - Observed food being cooled by nonapproved method- chicken at 87F covered in cook's reachin. Corrected On Site.
  • Observed gaskets with slimy/mold-like build-up. Corrected On Site.
7/6/2012Routine - FoodInspection Completed - No Further Action
  • Observed clean utensils/equipment stored in dirty tubs in dishroom. Corrected On Site.
  • Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
  • Critical - Observed food being cooled by nonapproved method- breakfast items removed from steamtable and placed in walkin tightly covered at 49-60F after 4 hours . Corrected On Site. Repeat Violation.
  • Plate boards used as cutting boards shredded and worn to holes in middle. Corrected On Site.
12/21/2011Routine - FoodInspection Completed - No Further Action
  • Observed a nonfood-grade basting brush used in food. Corrected On Site.
  • Critical - Observed food being cooled by nonapproved method- breakfast foods in reachin covered at 55F-67F since 10am corrected by icing down. Corrected On Site.
  • Observed hood filters and ducts soiled with accumulated grease.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed- 500ppm in cookline bucket corrected to 50ppm. Corrected On Site.
7/22/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed 5-10 live flies in kitchen and waitstation.
  • Observed build-up of grease on grill drip trays.
  • Observed build-up of soda syrup underneath machine in bar. Corrected On Site.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed clean skillets stored in dirty crates.
  • Observed food debris accumulated on kitchen floor underneath equipment.
  • Critical - Observed handwash sink used for purposes other thanhandwashing -dumping in bar.
  • Critical - Observed hardboiled eggs stored in undrained ice. Corrected On Site.
  • Critical - Observed soil residue in storage containers on cookline. Corrected On Site.
  • Observed utensils stored in crevices between equipment. Corrected On Site.
  • Observed wall soiled with accumulated food debris in waitstation behind trash receptacle.
3/16/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-3 chicken breasts at 51F. Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-cooked chicken breast at 51F next day. Corrected On Site.
  • Critical. Observed food being cooled by nonapproved method-breakfast items covered in reachin cooler at 67F. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on kitchen light.
  • Critical. Observed handwash sink used for dumping drinks in bar.
10/11/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed food being cooled by nonapproved method- covered deep pans in reachin. Corrected On Site.
  • Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location- between table and cutting board.
  • Observed door on cookline reachin in poor repair.
  • Observed a nonfood-grade basting brush used in food.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength0-5ppm.
  • Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
  • Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
  • Observed single-service articles stored without protection from contamination- on floor. Corrected On Site.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
  • Observed moderate grease accumulated under cooking equipment.
4/22/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)- baked potatoes at room temp 76F and pot of brown gravy in walkin cooler at 43F. Corrected On Site.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit- eggs. Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- brown gravy at 43F from day before and baked potatoes at 76F/room temperature from night before. Corrected On Site.
  • Critical. Observed food being cooled by nonapproved method- pot of gravy placed in walkin covered and 43F next day. Corrected On Site.
  • Critical. Observed several soiled reach-in cooler gaskets.
  • Critical. Observed soil buildup inside waitstation ice cooler.
  • Critical. Observed encrusted material on can opener.
  • Observed build-up of food debris, dust or dirt on shelves in dishroom and ledge behind dishmachine.
  • Observed build-up of food debris, dust or dirt on fire extinguishers.
  • Observed build-up of food debris, dust or dirt on fan in prep area.
  • Observed build-up of food debris, dust or dirt on kitchen handsink.
  • Observed frill picks stored without protection from contamination- not inverted in cup.
  • Observed heavy grease accumulated under cooking equipment.
  • Observed hood and suppression pipes soiled with accumulated grease and dust.
  • Observed ceiling in prep area and pipes on ceiling soiled with accumulated food debris.
  • Critical. Hotel and Restaurant license not properly displayed.
10/19/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/15/2009Routine - FoodCall Back - Complied
No report available. 5/26/2009Routine - FoodCall Back - Extension given, pending
No report available. 5/18/2009Routine - FoodCall Back - Extension given, pending
No report available. 4/16/2009Routine - FoodCall Back - Extension given, pending
No report available. 4/15/2009Routine - FoodWarning Issued
No report available. 9/5/2008Complaint FullInspection Completed - No Further Action

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