Whitewood restaurant at 1 S Orange Ave #104 in downtown Orlando had a recent August 21st inspection. Below are the violations and below that is a list of helpful hints called "About Food & Lodging Inspections."
The restaurant was closed for business on Tuesday August 25th and reopened Wednesday August 26.
08/21/2015 Violations: (read full report here)
- 35A-05-4 High Priority - Roach activity present as evidenced by live roaches found. Observed on 8/21/15
- 30 live roaches in corner wall in reach in cooler room by kitchen
- 1 live roach on floor in kitchen
- 5 live roaches on floor in prep area by rice cooker
- 50 live roaches on wall to entrance to kitchen from hallway of storage room
- 15 live roaches in area by hot water heater
- 2 live roaches on wall and cabinet door by customer self service soda foutain.
- 1 live roach on shelf over cash register at front counter by steam table
- 4 live roaches on floor under reach in cooler by register
- Observed on 8/21/15 at 4:25pm
- 23 live roaches in hot water heater room, cookline, hallway entrance to kitchen from storage area, stairwell exit area by kitchen
- 35A-03-4 Basic - Dead roaches on premises.
- 1 dead roach on wall in restroom Observed on 8/21/15 at 4:25pm
- 7 dead roaches
- 53A-01-5 Intermediate - Manager lacking proof of food manager certification. =
- 02B-02-4 Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For steak
- 02C-02-4 Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken
- 31B-02-4 Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at reach in cooler room
- 14-09-4 Basic - Cutting board has cut marks and is no longer cleanable.
- 36-24-5 Basic - Hole in or other damage to wall. Hole in wall in restroom
Result: Follow-up Inspection Required. Violations require further review, but are not an immediate threat to the public.
8/21/15 Violations Part 3 (read full report here) There were a total of 3 inspections conducted on the same day.
- 03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Humus 72, boba ganoski 68, lettuce 80 **Warning** 8/21/2015 observed tomatos/cucs 45, feta 49, hummus 39
- 01B-02-4 High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Humus 72, lettuce 80, boba Ganoski 68 all from yesterday per kitchen employee **Warning** 8/21/2015 Tomato/cuc 45, feta 49, hummus 39
- 22-24-4 Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Front counter **Warning**
- 22-05-4 Intermediate - Cutting board(s) stained/soiled. Prep area **Warning**
- 53A-01-5 Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 16-35-4 Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 31B-02-4 Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Neither handsink **Warning** 1 of 2 handsinks has paper towels on 8/21/2015
- 05-08-4 Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 53B-13-5 Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 02B-02-4 Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- 02C-02-4 Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler cooked yesterday per kitchen employee **Warning** 8/21/2015 observed chicken made yesterday per pic
- 36-51-4 Basic - Building components, attachments or fixtures in poor repair. Door leading to back room hanging from 1 hinge **Warning**
- 51-11-4 Basic - Carbon dioxide/helium tanks not adequately secured. Multiple locations **Warning**
- 36-57-4 Basic - Ceiling had accumulation of dust/debris. **Warning**
- 14-09-4 Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler prep line cutting board **Warning**
- 23-07-4 Basic - Gaskets with slimy/mold-like build-up. Prep unit **Warning**
- 36-24-5 Basic - Hole in or other damage to wall. Restroom **Warning** 8/21/2015 observed paper covering hole in restroom wall
- 36-47-5 Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
- 38-01-4 Basic - Light shield damaged/in disrepair. Kitchen closest to fryer **Warning**
- 05-09-4 Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers **Warning**
- 51-18-6 Basic - No copy of latest inspection report available. **Warning**
- 42-01-4 Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 47-01-4 Observed frayed/spliced electrical wires. For reporting purposes only. Reach in cooler electric cord
Results: Follow-up Inspection Required. Violations require further review, but are not an immediate threat to the public.
__________________________________________
About Food & Lodging Inspections
Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated.
Food Safety regulation and inspections in Florida are performed by three state agencies. Most "retail, ready to eat establishments" are licensed and inspected by the Division of Hotels and Restaurants, Department of Business and Professional Regulation. The Department of Agriculture and Consumer Services and the Department of Health also have regulation and inspection responsibilities, and you can learn more at each of their websites.
Public food service establishments are licensed by the Division of Hotels and Restaurants after successfully completing a food safety plan review and an initial inspection. The food safety standards applied are science-based, and largely derived from a national model called the U.S. Food and Drug Administration Model Food Code. The division also licenses public lodging establishments after an initial inspection. Unannounced routine inspections of operating food service and lodging establishments assure that sanitation and safety practices are adhered to.
Deficiencies observed during routine inspections are described in inspection reports, with references to the relevant section of Florida food regulations, and are classified as either critical or non-critical. Inspectors are standardized through extensive training, and are required to document all violations observed. Inspection reports include notice to the operator when violations must be corrected, usually either a date certain or by the next routine inspection. Frequently, violations are corrected at the time of inspection, indicated as corrected on site.
Detailed information is only available on this site for inspections conducted after October 1, 2003. Prior data is available at the DBPR download page.
What are 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.