When was Cedar Halal Food & Deli in Orlando last inspected?

Cedar Halal Food & Deli in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 21, 2024. Inspection type: Met Sanitation Inspection Requirements - Check Back Needed.

How many inspections has Cedar Halal Food & Deli in Orlando had?

Cedar Halal Food & Deli in Orlando has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Cedar Halal Food & Deli in Orlando find?

Cedar Halal Food & Deli in Orlando was most recently inspected by FDACS on October 21, 2024 (Met Sanitation Inspection Requirements - Check Back Needed).

Has Cedar Halal Food & Deli in Orlando had any stop-sale or stop-use orders?

No, Cedar Halal Food & Deli in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.

Cedar Halal Food & Deli in Orlando

Name: Cedar Halal Food & Deli in Orlando Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: October 21, 2024

12100 E Colonial Dr Ste E, Orlando, FL 32826

St. Johns County · Meat Market Retail · FDACS
Owner: Dz & J Food INC
FDACS Estab #: 321498

Overview

Cedar Halal Food & Deli, a meat market retail establishment in Orlando, has two inspections on record since January 2022. The facility was cited for 29 combined violations across both inspections, with recurring issues in raw food separation and chemical labeling. A priority-level violation for improper raw meat storage directly over ready-to-eat food was documented in April 2023, and a similar cross-contamination violation recurred in October 2024 when raw lamb was found stored in contact with cooked gyro meat and chopped onions in the walk-in cooler. Equipment sanitation violations involving food-contact surfaces (meat slicer, band saw, potato peeler, and knife) appeared in both inspections, with accumulations of food debris cited and corrected on site each time. Unlabeled chemical spray bottles stored beneath warewashing sinks were documented as a repeat violation in October 2024, though the inspector noted the bottles were labeled during the inspection. The facility also had a cold-holding temperature violation in April 2023 when pastries and meat pies displayed in a reach-in cooler measured between 47–51°F instead of the required 41°F or below; products were relocated to the walk-in cooler during inspection. The most recent inspection on October 21, 2024 resulted in a "Met Sanitation Inspection Requirements - Check Back Needed" disposition, and the facility was given 30 days to provide updated proof of water source documentation to FDACS or face administrative action.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

29Violations

Last inspected FDACS: October 21, 2024

Cedar Halal Food & Deli in Orlando: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 1 inspection

Oct 21, 2024 — Met Sanitation Inspection Requirements - Check Back Needed· 12 violations· Met Requirements

Inspector: RACHANA TAUJALE, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Establishment has 30 days to provide updated proof of water source (municipal/well) to inspector via email to [email protected]. Failure to comply will result in administrative action. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Walk-in Cooler: Raw lamb stored in contact with chopped onions and cooked gyro meat. COS: Lamb was removed and properly stored. Y x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Slicer and meat band saw had accumulation of food debris. COS: Slicer and band saw were washed, rinsed, and sanitized during inspection.

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPfRepeat

Kitchen: Various chemicals spray bottles stored under the ware wash sink were not labeled. COS: Chemical bottles were labeled with the common name of the product.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Processing Area: Food employee was drinking in processing area. COS: Employee removed drink to appropriate designated area.

6-301.13 Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a handwashing sink. 6-301.13

Kitchen: Warewash sink supplied with hand soap dispenser.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail: Dried fruits packed on site missing address, common name and weight of product. COS: Products were properly labeled. Y x

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing Area: Squeeze bottles containing sauce missing labels.

4-803.11 Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean utensils, or single-service and single-use articles. 4-803.11

Kitchen: Soiled linen stored on shelf above three compartment sink. COS: Linen was removed and stored properly in soiled bin.

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Ware wash area: Clean plastic pans stored on dry rack were stacked together with signs of wet nesting. COS: Containers were properly cleaned and sanitized.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen: Knives stored in between three-compartment sink and wall. COS: Knives were washed, rinsed, sanitized and stored properly.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Kitchen: Cutting boards were heavily scored and scratched. COS: Cutting boards were voluntarily discarded.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Items not being used stored through out entire establishment.

2023 — 1 inspection

Apr 12, 2023 — Met Inspection Requirements· 17 violations· Met Requirements

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

Back Area: Pan of raw marinated beef stored on shelf directly over the plastic tub containing cooked potato in walk-in cooler. COS: Pan of raw marinated beef were removed and stored product correctly by the person in charge during inspection. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Back Area: Meat slicer blade, potato peeler and knife not clean due to encrusted food residue. COS: Meat slicer blade, potato peeler and knife were taken to warewashing sink to clean and sanitize during inspection. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food Service Area: Pastries stuffed with cheese and meat pies displayed in reach-in cooler had an internal temperature between 47 degrees f to 51 degrees f. COS: All products were moved to walk-in cooler to bring temperature down to 41 degrees f during inspection. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food Establishment does not have written procedure for cleaning diarrhea and vomit. Guidance document provided. o

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Back Area: Two spray bottles stored under warewashing sink which manager identified as bleach and degreaser were not labeled. COS: Spray bottles were labeled properly during inspection by the person in charge. x Print Date: 4/12/2023 Page 2 of 5

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Back Area: Hand soap and paper towel not provided at the handwashing sink located next to walk-in cooler. Kitchen Area: Paper towel not provided at the handwashing sink located at food service area. COS: Paper towel provided during inspection. o

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Back Area: Handwashing sink blocked due to storage of food containers in front of handwashing sink located next to walk-in cooler. COS: Food containers were removed and handwashing sink made accessible to use during inspection. x

Back Area: Handwashing sign provided at the prep sink. COS: Handwashing sign removed from prep sink by the person in charge during inspection. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Back Area: No handwashing sign posted on handwashing sink located next to walk-in cooler. COS: Handwashing sign posted on handwashing sink by the person in charge during inspection. x Print Date: 4/12/2023 Page 1 of 5 13 P Citation Description: Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) P Observation: Back Area: Plastic tub containing seasoned raw chicken stored on shelf directly above the plastic container containing ground beef in walk-in cooler. COS: Plastic tub containing raw chicken were rearranged and stored product correctly by the person in charge during inspection. x

Good Retail Practice Violations

Back Area: Plastic squeeze bottles stored inside reach-in cooler containing humus not labeled. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Kitchen Area: Food employee wearing watch on his wrist while engaging with exposed food in food service area. o

Food Service Area: No splash guard or divider provided between handwashing sink and press sandwich grill. o

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Food Service Area: Coffee filter stored under the table was not covered. Coffee filter covered during inspection by the person in charge. x

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food Service Area: Sandwich prep cooler located next to stove had an ambient temperature of 51 degrees f. COS: Sandwich prep cooler temperature is adjusted by the person in charge and temperature reached 41 degrees f or below. x

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Back Area: Two cutting boards stored over warewashing sink had heavy scratched or scored and build-up of black substances. COS: Cutting boards were discarded voluntarily by the person in charge during inspection. x

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Service Area: Sliding door surfaces, gaskets and handles of display cooler located on front service area not clean due to build-up of grease like substance and food residue. o

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Back Area: Heavy accumulation of dust on ceiling vent located on warewashing area. o

Cedar Halal Food & Deli in Orlando: Frequently Asked Questions

When was Cedar Halal Food & Deli in Orlando last inspected?: Cedar Halal Food & Deli in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 21, 2024. Inspection type: Met Sanitation Inspection Requirements - Check Back Needed.
How many inspections has Cedar Halal Food & Deli in Orlando had?: Cedar Halal Food & Deli in Orlando has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Cedar Halal Food & Deli in Orlando find?: Cedar Halal Food & Deli in Orlando was most recently inspected by FDACS on October 21, 2024 (Met Sanitation Inspection Requirements - Check Back Needed).
Has Cedar Halal Food & Deli in Orlando had any stop-sale or stop-use orders?: No, Cedar Halal Food & Deli in Orlando has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Cedar Halal Food & Deli in Orlando?: The most frequently cited FDACS violations at Cedar Halal Food & Deli in Orlando are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 6-301.13: Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a handwashing sink. 6-301.13.