- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between Server station and cooks line. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Cooks line **Corrected On-Site**
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Wiping cloth sanitizing solution stored on the floor. Server station **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Brown sugar
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm corrected to 50ppm **Corrected On-Site**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has moderate cut marks and is no longer cleanable. **Warning**
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5/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Moderate Build-up of grease/dust/debris on hood filters.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage links, sausage patties, prosciutto 47-50° less than 1 hour recommended rapid chill. Containers stored above chill line in working cooler. Re-educated on proper storage in unit.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving/ equipment **Warning**
- Basic - Cutting board has moderate cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ on cooks line **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Hole in ceiling tile cooks line **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Raw animal food stored above unwashed produce./ salmon over vegables **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line **Warning**
- Basic - Working containers of food removed from original container not identified by common name./ bulk product cooks line **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food./ for bulk product **Warning**
- High Priority - Plumbing improperly installed./ coffee machine draining into the employee hand wash sink front line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ butter out 1 hr recommended rapid chill **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ after cracking eggs than continue to touch handles **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb./ spilt y - mop sink and exterior hose **Warning**
- 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 meats **Warning**
- Intermediate - Employee used handwash sink as a dump sink./ coffee grounds **Warning**
- Intermediate - Food manager certification expired. **Warning**
- 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. **Warning**
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3/10/2014 | Routine - Food | Warning Issued |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Floor tiles cracked, broken or in disrepair. Cooks line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 88° **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 69°. Recommended rapid chill, chef chose to discard. **Corrected On-Site**
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on top of ice machine in coffee bar area **Repeat Violation**
- Basic - Hood moderately soiled with accumulated grease.
- Basic - Mop/service sink heavily cluttered with garbage.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook changed gloves without washing hands. Re-educated on proper hand washing procedure **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Cook stated garlic was out for a couple of hours. Recommended rapid chill.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Cooked rice 46°. Cook stated it was from the night before. Re-educated on proper cooling techniques with shallow pans and time requirements. Cook voluntarily discarded product **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Smoked salmon that is ready to eat over fruits that do not require a minimum cooking temperature of 145°
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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Cloth under cutting boards
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line reachin cooler
- Critical - Observed handwash sink used for purposes other than handwashing. **Repeat Violation**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.utensils in standing water at 85?F on cook line
- Observed purse on top of ice machine.
- Critical - Observed unlabeled spray bottle.- blue liquid inside bottle without label.
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee improperly washing hands.- after washing hands used paper towel to wipe face then dried hands.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed single-service articles improperly stored.- togo containers not stored inverted on the cookline
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Observed employee with no hair restraint.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.- operator shall use three compartment sink until dishmachine is capable of proper sanitizer level
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.- on the cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.- raw beef over ready to eat items in reachin cooler Corrected On Site.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.- when changing gloves- Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.- dish washer handling soiled items then clean without washing hands- Corrected On Site.
- Observed employee with no hair restraint.- cookline
- Critical - Observed food being cooled by nonapproved method.- tightly covered
- Observed personal care item stored with food.- purse over tuna in dry storage
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area./by breakfast bar front line
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./left side cooks line
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2011 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse /ricotta cheese 1/2 pound operator discarded
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./milk
- Critical. Required consumer advisory for raw/undercooked animal food not provided for raw egg used in the hollandaisse sauce-must be disclosed on menu to consumer Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./potatoes,pasta,chicken recommended rapid chill Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ricotta,time not able to be determined stop sale
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./hollandaisse sauce Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./sandwich line other units available
- Critical. Observed food stored in a prohibited area./ice utilizing for h man consumption is in hallway plans state that used for this purpose must be recated by handsink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on glove Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Handwash sink not accessible for employee use at all times./blocked by dishes/and prep table IF OBSERVED ON ANY FURTHER INSPECTION AN ADDITIONAL HANDSINK SHALL BE ADDED AND AN ADMINISTRATION ACTION MAYBE TAKEN
- 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.
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11/17/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./potatoes-reeducated on cooling/potatoes, pasta cooled overnight reach in cooled between 44-52 degrees f
- Violation: 51-16-1 No plan review submitted and renovations done-establishment has 30 days to submitted plans applicati n and fees-and have approved without 60 days 1940 N.Monroe Street Tallahassee,Fl 323399
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7/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation./sent for administrative request
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings not protected with self-closing doors./back outside door-has the chain needs to be fixed
- No plan review submitted and renovations in progress/ sent for administrative action. Repeat Violation.
- No copy of latest inspection report.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./deli meat
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./meatballs,pasta
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./2 deli case production recommend rapid chill
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./potatoes-reeducated on cooling
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength./MUST MANUALLY SANITIZE UNTIL THE PROPER PPM"S ARE DISPENSING
- Critical. Hand sink missing in food preparation room or area./is utilizing the end of 3 compartment sink until the handwashing sink is replaced
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed toxic item on premise that is not required for the operation of establishment./home defense bug spray
- Critical. Observed cooking equipment in use while hood suppression/portable fryer bei utilized Notified Fire AHJ. For reporting purposes only.
- No plan review submitted and renovations done-establishment has 30 days to submitted plans applicati n and fees-and have approved without 60 days 1940 N.Monroe Street Tallahassee,Fl 323399
- 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.
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5/10/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Baci Trattona Incorporated, 1918 14 Ave, Vero Beach, FL »