Cbre Mettler Toledo

1571 Northpointe Pkwy, Lutz, FL 33558 · Permanent Food Service · License 3918143

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 15 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
4 high priority (2 fixed by the Sep 15 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  sliced Swiss cheese (49°F - Cold Holding); sliced American cheese (47°F - Cold Holding); sliced provolone cheese (50°F - Cold Holding) in reach in cooler on cook line, food came from the walk-in cooler around 6:30am
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  sliced Swiss cheese (49°F - Cold Holding); sliced American cheese (47°F - Cold Holding); sliced provolone cheese (50°F - Cold Holding) in reach in cooler on cook line, food came from the walk-in cooler around 6:30am see stop sale
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Ham sandwich and chicken wraps no time mark in front line. Operator determined the time and marked it correctly Sausage on hot holding line no time mark, operator was able to determine the time in went out on the line and properly time marked sausage Grits and oatmeal on time control no time mark, operator was able to determine the time food was placed out and properly time marked food
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched his nose without washed hands. Discussed with operator and he washed hand properly.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Sanitizer bucket stored in hand sink on front line, sanitizer bucket removed
  Fixed on the spot
Basic6
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Pre packaged hard boiled eggs no packaging date on it. Operator marked the date correctly.
  Fixed on the spot
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fish thawing in standing water in sink, water temperature 80°F, temperature of fish is 71°F. Put in sink at 8am, temperature taken at 9am, fish is being cooked right now
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Cook put beard guard on
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  0ppm, sanitizer bucket refilled, now at 200ppm
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Oven interior soiled and grease buildup in front line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda nozzles exterior soiled and black mold like substance buildup in dining room
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.