MAIN EVENT ORLANDO Inspection – February 5, 2025

High Priority 2

#3High Priority01B-14-4

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, walk in cooler.

Stop Sale

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 46F, cut lettuce 46F, corn mix 47F, salsa 47F, pico 47F, raw burger patties 52F, cooked diced chicken 52F/all cold holding for less than 4 hours per manager/all moved to walk in freezer/rechecked tomatoes 39F, cut lettuce 40F, corn mix 39F, salsa 37F, pico 39F, raw burger patties 41F, cooked chicken 41F. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#5Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime./can opener.

#6Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./one new kitchen employee/form emailed and signed by employee immediately/ **Corrected On-Site**

Corrected On-Site

#7Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled./expo line next to hand sink.

Basic 2

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris./bar floor soiled.

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza oven bottom tray soiled. Two hand sinks interior soiled/dish washing and back prep area hand sinks.

Florida Food Watch