Veronica Restaurant, 4300 S Orange Blossom Trl, Orlando, FL - Restaurant inspection findings and violations



Business Info

Name: VERONICA RESTAURANT
Type: Permanent Food Service
Address: 4300 S Orange Blossom Trl, Orlando, FL 32839
License #: 5810456
Total inspections: 9
Last inspection: 11/08/2010

Submitted by:herve joseph, owner
THIS IS THE CORRECT INFORMATION ABOUT:

"VERONICA S RESTAURANT"

4300 SOUTH ORANGE BLOSSOM TRAIL
ORLANDO, FLORIDA 32839
Submitted by:Herve Joseph, owner
this is my correct information to add to the system about veronica restaurant in 4300 South Orange Blossom Trail
Orlando, Florida 32839

Read more: http://www.city-data.com/fl-restaurants/VERONICA-RESTAURANT.html#ixzz4hd1WmaIt

Restaurant representatives - add corrected or new information about Veronica Restaurant, 4300 S Orange Blossom Trl, Orlando, FL »


Inspection findings

Inspection Date

Type

Disposition

  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce 126 & beans 130 both sitting on a prep table while the operator cleaned out the hot box. products moved to the oven to be reheated until hot box is cleaned out Corrected On Site.
  • Observed employee with no hair restraint. Corrected On Site.
11/08/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salted fish 46 in the silver single door cooler in the kitchen
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. yam 92, plantains 100 both in same portable steamtable Repeat Violation.
  • Critical. Observed raw animal food stored over ready-to-eat food. Bacalat fish (salted) over vegetables in the ric
  • Critical. Observed handwash sink used for purposes other than handwashing. hand sink in dish area used as a food prep sink
2/16/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/24/2009Routine - FoodCall Back - Complied
  • Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL COOKED FOODS SHALLBE DATED WHEN HEKD 24 HRS OR GREATER IN A COOLER. OX TAIL ETC
  • Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN AND RAW BEEF IN SAME FOOD CONTAINER ON THE PREP TABLE. PROVIDED SAFE REFRIGERATION FORM. 8-20-09 RAW CHICKEN OVER COOKED BEANS IN COOLER ON COOKLINE
  • Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. HANDLED RAW CHICKEN AND THEN WENT TO THE STEAMTABLE WITHOUT WASHING HANDS. 8-20-09 EMPLOYEE WASHED HANDS AT 3CS WITHOUT WATER AFTER HANDLING RAW CHICKEN
  • Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink NO RINSE COMPARTMENT PROVIDED DURING CLEANING
  • Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Critical. Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning. EMPLOYEE WAS WASHING PANS ETC BUT SANITIZER WAS NOT SET UP
  • Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. GREASE AND SOIL RESIDUE ON THE HOTBOX ROLLAWAY UNIT IN KITCHEN
  • Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. STEAMTABLE TOP AREA GREASE AND SOILED
  • Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. THE WHITE REACH IN FREEZER IS SOILED
  • Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. RACKS IN 3CS AREA ARE SOILED
  • Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. FAUCET HANDLE IS MISSING AND THE HOT WATER CANNOT BE ACTIVATED IN THE EXTERNAL RESTROOM
  • Violation: 29-09-1 Faucet/handle missing at plumbing fixture. EXTERIOR RESTROOM
  • Critical. Violation: 31-07-1 Hand sink missing at dishwashing machine or area. NO HAND SNK IN DISH AREA. ADVICED TO INSTALL A HAND SINK IN THE 3CS AREA
  • Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. EXTERIOR RESTROOM
  • Violation: 36-15-1 Observed food debris accumulated on kitchen floor. OLD RESIDENCE ON FLOOR IN EDGES THROUGHOUT THE FACILITY
  • Critical. Violation: 45-22-2 Portable fire extinguisher(s) obstructed from view. For reporting purposes only.RED EXTINGUISHER NOT VISIBLE BEHIND THE CHAIR IN THE KITCHEN
  • Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. USED TO POWER THE REGISTER AT THE FRONT COUNTER
  • Violation: 51-13-1 No Heimlich maneuver sign posted.
8/20/2009Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL COOKED FOODS SHALLBE DATED WHEN HEKD 24 HRS OR GREATER IN A COOLER. OX TAIL ETC
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BACALAT FISH 101 WATER ADDED TO REMOVE SALT AND PLACED ON PAN HELD ON RACK AT THE COOKLINE
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. OX TAIL 116 F. HELD ON SHELF ON THE STOVE
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PLANTAINS 94, YUCA AND OTHER GROUND FOODS COOKED AND NOT HELD HOT AT THE PREP COUNTER
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN AND RAW BEEF IN SAME FOOD CONTAINER ON THE PREP TABLE. PROVIDED SAFE REFRIGERATION FORM
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. STORED IN METAL PAN IN COOKLINE AREA REAR TABLE
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. HANDLED RAW CHICKEN AND THEN WENT TO THE STEAMTABLE WITHOUT WASHING HANDS
  • Critical. Observed food employee with dirty hands or arms. DIRTY HANDS AND FINGER NAILS
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink NO RINSE COMPARTMENT PROVIDED DURING CLEANING
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. EMPLOYEE WAS WASHING PANS ETC BUT SANITIZER WAS NOT SET UP
  • Critical. Observed soil residue in storage containers. AND COOKING EQUIPMENT OLD FOOD
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD BY SERVICE AREA
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. GREASE AND SOIL RESIDUE ON THE HOTBOX ROLLAWAY UNIT IN KITCHEN
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. STEAMTABLE TOP AREA GREASE AND SOILED
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN ON COOKLINE
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. THE WHITE REACH IN FREEZER IS SOILED
  • Observed residue build-up on nonfood-contact surface. RACKS IN 3CS AREA ARE SOILED
  • Critical. Hot water not provided/shut off at employee hand wash sink. FAUCET HANDLE IS MISSING AND THE HOT WATER CANNOT BE ACTIVATED IN THE EXTERNAL RESTROOM
  • Faucet/handle missing at plumbing fixture. EXTERIOR RESTROOM
  • Critical. Hand sink missing at dishwashing machine or area. NO HAND SNK IN DISH AREA. ADVICED TO INSTALL A HAND SINK IN THE 3CS AREA
  • Critical. Observed handwash sink used for purposes other than handwashing. BLOCKED WITH PAN COVER IN COOKLINE
  • Critical. No handwashing sign provided at a handsink used by food employees. EXTERIOR RESTROOM
  • Observed food debris accumulated on kitchen floor. OLD RESIDENCE ON FLOOR IN EDGES THROUGHOUT THE FACILITY
  • Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.RED EXTINGUISHER NOT VISIBLE BEHIND THE CHAIR IN THE KITCHEN
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. USED TO POWER THE REGISTER AT THE FRONT COUNTER
  • No Heimlich maneuver sign posted.
8/19/2009Routine - FoodWarning Issued
No report available. 2/20/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/27/2008Routine - FoodEmergency Order Callback Complied
No report available. 7/26/2008Routine - FoodEmergency Order Callback Time Extension
No report available. 7/25/2008Routine - FoodEmergency order recommended

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1 User Review:

Veronica

Added on May 22, 2017 10:52 AM
Food:
n/a
Service:
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Would you recommend VERONICA RESTAURANT to others? Yes
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