MM LAKE HOTEL BREAKFAST Inspection – April 22, 2025

High Priority 3

#5High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs and hard boiled eggs temping between 45F-46F at walk in cooler. Per operator item a were made the day before and this morning were on the kitchen counter while they were preparing for breakfast service.

#7High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For two hose bibs located at outside mop sink

Intermediate 3

#8Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink by triple sink No soap at hand washing sink by triple sink

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. No soap at hand washing sink by prep and cooks line sink **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic36-36-4

Basic – Ceiling tile missing. At dry storage room

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table at cooks line **Corrected On-Site**

Corrected On-Site

#3Basic14-11-5

Basic – Equipment in poor repair. Gasket around walk in cooler door

#4Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Cases of juice concentrate stored on floor of walk in freezer **Corrected On-Site**

Corrected On-Site

Florida Food Watch