The Ravenous Pig Had a Rusty Ice Machine and Dangerous Cheese



By Mark Baratelli
The Ravenous Pig restaurant had two Department of Health inspections in January alone. The restaurant is located in Winter Park at 565 W. Fairbanks Ave. The first inspection had 14 violations and the second had 13.

A stop sale was issued on their cheese sauce which was then discarded by the manager immediately during the first inspection.

Between the two inspections, DBPR found rust in the ice machine, employee drink stored over food, raw beef being stored over cooked beef, pork belly 4 degrees over allowed temperature, no paper towels for employees to use at hand washing sink and more. See full inspection reports below.

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January 8 Inspection
  1. 24-08-4 Basic - Equipment and utensils not properly air-dried - wet nesting.
  2. 14-34-4 Basic - Interior of ice machine with rust that has pitted the surface.
  3. 05-09-4 Basic - No conspicuously located ambient air temperature thermometer in holding unit. / bakery room and cook line reach in coolers.
  4. 29-49-5 Basic - Observed standing water in bottom of reach-in cooler. / cook line reach in cooler across from the stove.
  5. 21-08-4 Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat 0ppm / bakery room / **Corrected On-Site**
  6. 21-38-4 Basic - Wiping cloth sanitizing solution stored on the floor. / bakery room / **Corrected On-Site**
  7. 21-04-4 Basic - Wiping cloth/towel used under cutting board.
  8. 01B-37-4 High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. / cheese sauce 49-51F cooling overnight / walk in cooler / discarded by manager immediately.
  9. 03D-05-4 High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. / cheese sauce 49-51F overnight walk in cooler.
  10. 08A-22-4 High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw pork / cook line cold drawer / **Corrected On-Site**
  11. 02B-01-4 Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. / oysters, steak, burger and lamb.
  12. 16-35-4 Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  13. 16-31-4 Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  14. 41-17-4 Intermediate - Spray bottle containing toxic substance not labeled. /clear liquid spray bottle on top shelve / kitchen.


January 18 Inspection
  1. 12B-07-4 Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / on side storage rack over food / **Corrected On-Site**
  2. 40-07-4 Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees backpack on storage rack in between food containers / **Corrected On-Site**
  3. 24-08-4 Basic - Equipment and utensils not properly air-dried - wet nesting. / plastic containers. **Repeat Violation**
  4. 10-07-4 Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./cook line and low boy cooler / **Corrected On-Site**
  5. 14-34-4 Basic - Interior of ice machine with rust that has pitted the surface. **Repeat Violation**
  6. 14-67-4 Basic - Reach-in cooler gasket torn/in disrepair. / low boy reach in cooler, left door.
  7. 29-20-5 Basic - Standing water or very slow draining water in handwash sink / wait station hand sink.
  8. 03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /pork belly 45F/cook line cooler/iced **Corrective Action Taken**
  9. 08A-10-4 High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw beef over cooked beef / cook line cold drawers. **Corrected On-Site**
  10. 41-10-4 High Priority - Toxic substance/chemical improperly stored. / chemical spray bottle by the dry storage rack / **Corrected On-Site**
  11. 22-22-4 Intermediate - Encrusted material on can opener blade.
  12. 02B-01-4 Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. /burgers, steak. **Corrected On-Site**
  13. 31B-02-4 Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / dish washing area / **Corrected On-Site**