A complaint was recently filed with the Department of Business and Professional Regulation about the Dovecote restaurant located in Downtown Orlando at
390 N Orange Avenue # 110, Orlando, FL 32801. On December 13th the inspection based on that complaint occurred. Below is what the inspectors found. The restaurant was allowed to remain open after the inspection.
| Observation |
| 14-01-4 | | Basic - Bowl or other container with no handle used to dispense food. Cup in onion powder in cook line |
| 51-11-4 | | Basic - Carbon dioxide/helium tanks not adequately secured in bar |
| 14-45-4 | | Basic - Cardboard used to line nonfood-contact shelves in dry storage room in basement |
| 24-08-4 | | Basic - Equipment and utensils not properly air-dried - wet nesting.
|
| 36-41-4 | | Basic - Fan cover in walk-in cooler has accumulation of dust or debris. |
| 10-08-4 | | Basic - Ice scoop handle in contact with ice in bar |
| 21-06-4 | | Basic - Paper towel used as liner for food container. Potatoes in reach in cooler on cook line |
| 21-44-1 | | Basic - Sanitizer bucket stored above cornmeal container. **Corrected On-Site** |
| 25-27-4 | | Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser in bar |
| 21-08-4 | | Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bakery area first at 0 ppm, remade 200 ppm **Corrected On-Site** |
| 21-38-4 | | Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** |
| 08B-02-4 | | High Priority - Displayed food not properly protected from contamination. Pastries at pastry bar not all covered. |
| 22-57-4 | | High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Management contacted maintenance, came in during end of inspection to repair it. **Corrected On-Site** |
| 41-08-4 | | High Priority - Toxic substance/chemical spray bottle stored by or with clean or in-use utensils. **Corrected On-Site** |
| 02C-03-4 | | 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. Whole milk and heavy whipping cream in walk in cooler was not date marked **Corrected On-Site** |
| 31A-13-4 | | Intermediate - Employee used handwash sink as a dump sink. Employee drained broth out of container into handwash sink on cook line |
| 31B-02-4 | | Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar |
| 14-14-4 | | Intermediate - Nonfood-grade basting brush used in food on cook line |
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