Chop 5

4498 N Alafaya Trl, Orlando, FL 32826

American

Last inspected: Jul 19, 2024

Score

Medium Risk

Going back to 2022, Chop 5 has three inspections in the public record. Chop 5 was last inspected on Jul 19, 2024. Diners should read medium risk as a signal that some issues exist but aren't extreme.

The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.

Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.

By comparison, the average Orlando facility scores 79, putting Chop 5 on the weaker side. The full record sits in fairly typical territory for a working restaurant.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jul 19, 2024

Routine - Food

1 critical violation. 3 minor violations.

View 4 violations

Employee Health Policies Present

FL-03

Food Received at Proper Temperature

FL-12

Non-Food Contact Surfaces Clean

FL-23

Warewashing Facilities Maintained and Used

FL-24

Nov 21, 2023

Routine - Food

3 critical violations. 1 major violation. 6 minor violations.

View 10 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.rice kept on burners on front counter for 1 hour with temperature 89F, beans kept on burner located at front counter with temperature of 100F. Operator discard **Corrective Action Taken**

03B-01-6

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta kept for four hours on reach in cooler # on front counter 54F, shredded cheese kept on reach in cooler #2 at front counter with temperature of 46F, tofu 50F, cooked shrimp 48F, salmon 51ZF, cooked sweet potatoes 51F, boiled eggs 51F.

01B-02-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta kept for four hours on reach in cooler # on front counter 54F, shredded cheese kept on reach in cooler #2 at front counter with temperature of 46F, tofu 50F, cooked shrimp 48F, salmon 51ZF, cooked sweet potatoes 51F, boiled eggs 51F. **Repeat Violation**

03A-02-5

Intermediate - Records/documents for required employee training do not contain all of the required information.Some certificates missing birthday and some missing training number.

53B-10-4

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.Reach in cooler #2 on front counter with ambient cooling temperature of 50F.

14-74-7

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch. **Corrected On-Site**

13-07-4

Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic cambros stored one inside other while wet. **Corrected On-Site**

24-08-4

Basic - No conspicuously located ambient air temperature thermometer in holding unit.In unit with temperature of 50F. **Corrected On-Site**

05-09-4

Basic - Silverware/utensils stored upright with the food-contact surface up.Clean silverware kept on dry rack facing up. **Corrected On-Site**

24-18-4

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind blender on prep area.

36-27-5

Sep 6, 2022

Routine - Food

1 critical violation. 3 minor violations.

View 4 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Home made Greek dressing with temperature of 48F, home made ranch with temperature of 48F, home made chipotle ranch with temperature of 48F all kept in to go area counter.. Manager placed in cooler. **Corrective Action Taken**

03A-02-5

Basic - Accumulation of debris on exterior of warewashing machine.

16-21-4

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee wrapping cookies while wearing a bracelet. Employees prepairing salads while wearing a watch.

13-07-4

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting in containers stored in rack in front of dish machine.

24-08-4

Frequently Asked Questions

When was Chop 5 last inspected?

The most recent health inspection at Chop 5 on file is from Jul 19, 2024. The public record contains three inspections in total.

What is the most common violation at Chop 5?

Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Chop 5.

How does Chop 5 compare to other restaurants in Orlando?

Chop 5 most recently scored 70 out of 100, which is lower than the Orlando average of 79.

Has Chop 5's inspection record improved over time?

Yes. Recent inspections at Chop 5 have averaged around four violations per visit, down from roughly seven earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Chop 5 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is Chop 5 inspected?

Based on the inspection history on file, Chop 5 is inspected around two times per year on average.

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