- Basic - Attached equipment soiled with accumulated grease. Clean the grease, from the hood filters, above the cook line.
- Basic - Carbon dioxide/helium tanks not adequately secured. Secure the CO2 tank in place, so it cannot be knocked over.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash, from the interior surfaces, of the microwave oven.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Clean the glue from the walls, around the deep fryer and above the sinks, in the kitchen. Paint, or otherwise seal the walls, to facilitate easy cleaning.
- 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. Label the open carton of milk with the date it was originally opened.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees must pass Food Safety Training within 60 days. Keep proof of training on the premises. See "Inspector Comments" section for additional supplier options.
- Intermediate - No soap provided at handwash sink. Provide soap, at the hand-washing sink, in the men's restroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
- Intermediate - Spray bottle containing toxic substance not labeled. Label spray bottles with the common names of their contents.
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10/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Seal the bare-wood shelving at the service counter.
- High Priority - License expired within 30 days after expiration date. Remit $312, for renewal of state license to Tallahassee, before 3/01/2014 - or $362 after 3/01/2014. Visit www.MyFloridaLicense.com to renew online. Your license number is 6303377. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of the "Employee Restriction" handout.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of the " Big Five" handout.
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
- Intermediate - Water filter not changed according to manufacturer's instructions. Date label the water filter, at the coffee maker. The filter must be changed at least once per year.
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2/25/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Provide a scoop with handle in the bulk-storage bin of sugar.
- Basic - Clean utensils stored between equipment and wall. Do not store cutting knives between the wall and the counter; store them on a clean, dry surface.
- Basic - Wall soiled with accumulated grease. Clean the dirt and grease from the wall behind the cook line, and next to the deep friers.
- Basic - Working container of food not labeled in English. Label the bulk-storage container of sugar with the common name of its contents.
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the food splash from the surfaces of the cook line.
- Basic - Food stored in dry storage area not covered. Transfer pancake-batter mix, from its open bag, to a clean, covered container.
- Basic - Grease accumulated under cooking equipment. Clean the grease and debris from the floor beneath the cook line.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use.
- Basic - Wall soiled with accumulated grease. Clean the wall shindig the cook line.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking faucet, at the hand-washing sink, in the men's restroom.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Rinse mop,and hang it to dry, after each use.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Label foods, on the prep line, with four-hour-time labels. Discard any unused portions at the end of four hours. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Repair the prep-line refrigerator to maintain foods at 41°F or colder.
- 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. Label open carton of milk with the date it is originally opened.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the men's restroom.
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: 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. Label open carton of milk with the date it is originally opened. Priority: Intermediate
- Basic - Observed: Grease accumulated under cooking equipment. Clean grease from the floor beneath the cook line. Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at the hand-washing sinks. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Packaged food has no English labeling. Label the bulk-storage container of sugar with its common name. Priority: Basic
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged. Priority: Intermediate
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored in dry storage area not covered. Transfer grits from the open bag, to a clean, covered container.
- Basic - Food-contact surface not smooth and easily cleanable. Paint, or otherwise seal, the bare-wood shelves behind the service counter.
- Basic - Grease accumulated on kitchen floor. Clean grease from the floor beneath the cook line.
- Basic - Plumbing system in disrepair. Seal the three-compartment sink to the wall.
- Basic - Wall in disrepair. Repair the deteriorating wall above the three-compartment sink.
- Basic - Wall soiled with accumulated grease. Clean grease from the wall behind the deep fryer.
- 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. Label open carton of milk with the date it is originally opened.
- Intermediate - Food manager certification expired. Obtain Food Manager Certification within the next 60 days. Call 866-372-7233 to schedule a renewal test. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged.
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3/5/2013 | Routine - Food | Warning Issued |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-wood shelves at the service counter.
- Observed build-up of grease on nonfood-contact surface. Clean the grease from the exterior surfaces of the cookline equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the inside of the refrigerator.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash handscevery time you change gloves. Corrected On Site.
- Observed grease accumulated on kitchen floor. Clean grease from the floor beneath the cookline and deep fryer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Individual Half and Half creamers need to be kept refrigerated until served. Corrected On Site.
- Observed wall soiled with accumulated grease. Clean grease from the wall behind the deep fryer.
- Plumbing system in disrepair. Repair the inoperable urinal in the men'svrestroom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are originally rewrapped.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory, provided, in the dining room. Corrected On Site.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. Remit $362 to Tallahassee for renewal of the State license.
- Critical - Observed expired Food Manager Certification. Call 866 372 7233 to renew Food Manager Certification. This violation must be corrected by : 7/09/2012.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open-milk carton must be labeled with the date it is openned.
- Observed wall soiled with accumulated food debris. Clean the wall next to the cookline.
- Plumbing system in disrepair. Repair the leaking hot-water faucet at the three-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are repackaged.
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5/9/2012 | Routine - Food | Administrative complaint recommended |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Mail $362, for renewal of the state license, to Tallahassee. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time yhey change gloves. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Wipe the standing water from the bottom of the refrigerator. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open carton of milk needs to be labeled with the date it is openned.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they were originally rewrapped.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-wood shelving at the front counter.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Remove the standing water from the bottom of the cookline refrigerator.
- Observed food debris accumulated on kitchen floor. Clean the floor beneath the kitchen equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the bottom of the white refrigerator.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label refrigerated, open-food containers with the date they were opened.
- Observed wall soiled with accumulated grease. Clean the wall behind the cookline.
- Plumbing system in disrepair. Repair the inoperable urinal in the men's restroom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with 7-day-date labels.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Clean the grease, from the side of the deep-fryer separation panel, next to the stove.
- Observed equipment in poor repair. Repair the inoperable slicer, or remove it from the premises.
- Observed hole in wall. Repair the hole in the drywall behind the slicer table.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open cartons of milk with 7-day-date labels.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep food covered in the refrigerator.
- Observed wall soiled with accumulated grease. Clean the grease from the wall behind the cookline.
- Plumbing system in disrepair. Repair the inoperable urinal in the men's restroom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged and rewrapped, refrigerated foods must be marked with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in the sanitizing solution between uses. Corrected On Site.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. State License is over 70 days delunquent. Immediately remit $362, to Tallahassee (adress provided), for renewal of the state license.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwuse seal, the bare-wood shelves in the service area.
- Observed gaskets/seals on cold holding unit in poor repair. Replace the torn refrigerator-door gaskets on the cookline refrigeratot.
- Observed hole in wall. Repair the holes in the drywall at the back wall.
- Observed wall soiled with accumulated grease. Clean grease from the wall behind the cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open refrigerated-food packages must be marked with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Store wet-wiping cloths in sanitizing solution between uses.
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5/2/2011 | 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. Open, refrigerated-food containers (OJ, milk) must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Individual Half & Half must be kept refrigerated until served.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep foods covered in the refrigerators.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-wood shelves at the service counter.
- Critical. Observed soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Remove the standing water from the inside of the cookline refrigerator. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Observed attached equipment soiled with accumulated grease. Clean grease from the cookline hood filters.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food not properly date marked after opening.(Milk)
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
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10/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food not properly date marked after opening.(Milk)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over cooked food.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.
- Critical. Observed unlabeled spray bottle.
- 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 This violation must be corrected by : 10/11/10.
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8/11/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in refrigerator.
- Critical. Observed food stored in ice used for drinks./ bottled water.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair/ cooler next to refrigerator.
- Observed reachin cooler gasket torn/in disrepair./next to cookline.
- Critical. Observed soiled reach-in cooler gaskets./ next to cookline.
- Observed wall soiled with accumulated black debris in dishwashing area./and by cookline.
- Carbon dioxide/helium tanks not adequately secured.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in refrigerator
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ water filter to ice machine.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment./ spatula /between reachin coole and grill.
- Observed hole in wall./ next to slicer and 3 compartment sink.
- Observed ceiling in disrepair./ hallway to restrooms.
- Carbon dioxide/helium tanks not adequately secured.
- 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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1/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in white refrigerator.
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions./ ice machine filter not dated.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair/ bottom cover on reachin next to refrigerator.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets./ cooler on front counter.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets./ kitchen next to cookline.
- Violation: 37-02-1 Observed hole in wall./ kitchen next to dishwasher and slicer.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle./ on rack next to dishwasher.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured./ beverage station.
- 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 This violation must be corrected by : 12-19-2009.
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12/22/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in white refrigerator.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods./ raw eggs over cooked potatoes in reachin.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ ice machine filter not dated.
- Observed nonfood-contact equipment in poor repair/ bottom cover on reachin next to refrigerator.
- Critical. Observed soiled reach-in cooler gaskets./ cooler on front counter.
- Critical. Observed soiled reach-in cooler gaskets./ kitchen next to cookline.
- Observed hole in wall./ kitchen next to dishwasher and slicer.
- Lights missing the proper shield, sleeve coatings or covers./ kitchen.
- Critical. Observed unlabeled spray bottle./ on rack next to dishwasher.
- Carbon dioxide/helium tanks not adequately secured./ beverage station.
- 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 This violation must be corrected by : 12-19-2009.
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10/19/2009 | Routine - Food | Warning Issued |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair/ reachin cooler missing coverplate at bottom.
- Violation: 37-02-1 Observed hole in wall./ by dishwasher.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- 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 This violation must be corrected by : 07-14-2009.
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7/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/14/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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