- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. Reach in cooler
- High Priority - License is expired and is more than 60 after expiration date.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meat
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided copy do consumer advisory to manager. Angus burger not in menu, but in chalk board.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/9/2014 | Routine - Food | Administrative complaint recommended |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons to mix tea **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish 82 F **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese
- Intermediate - No soap provided at handwash sink.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Ice scoop handle in contact with ice.
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3/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/18/2012 | Routine - Food | Warning Issued |
| No report available. | 4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2012 | Routine - Food | Warning Issued |
| No report available. | 10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed utensils stored in crevices between equipment.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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12/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. Eggs stored over cheese, lettuce and vegetables.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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5/6/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Observed utensils stored in crevices between equipment.
- Observed single-service items stored on floor.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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9/11/2009 | Routine - Food | Warning Issued |
| No report available. | 3/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/4/2009 | Routine - Food | Warning Issued |
| No report available. | 9/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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