- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in freezer. **Warning**
- 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. Observed new dishwasher installed. **Warning**
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Cove molding at floor/wall juncture broken/missing under shelving in corner across from walk-in freezer.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container- sugar at front counter. **Corrected On-Site** **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair on reach-in cooler to left of cookline and reach-in cooler by microwave. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit on cookline: Mac and cheese 124°f, rice 123°f, green beans 120°f. Food not out for 4 hours- temperature was not turned up hot enough, employees turned temperature warmer. At end of inspection found grits 146°f, rice 137°f, Mac and cheese 140°f, and green beans 133°f. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler by microwaves cold held at greater than 41 degrees Fahrenheit: cut lettuce 45°f, shredded cheese 47°f, fish 45°f, fish 47°f. Food not out for 4 hours. Manager stated door had been opened being cleaned. At end of inspection found fish at 44°f, 45°f, and cut lettuce at 43°f. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice buildup in walk-in freezer on floor.
- Basic - Stored food not covered in walk-in cooler. Observed lid not covered container of cole slaw.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle used to dispense sugar at front counter.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture at ice maker machine. Observed pipe connection apart and water leaking onto ground.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed container of V8 in walk in cooler with foods to be served to public not separated.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Wall in disrepair behind ice maker.
- Basic - Wet mop not stored in a manner to allow the mop to dry in mop sink.
- Basic - Wet wiping cloths not stored in sanitizing solution between uses.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed crab covered with saran wrap and rice covered with lid in walk in cooler while cooling.
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7/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple in cook area. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Food containers.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Under cook line
- Basic - Food stored in holding unit not covered. Fish **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. Seasoning **Corrected On-Site**
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hot water not provided/shut off at employee hand wash sink. Kitchen Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on shelves at front counter.
- Critical - Observed employee drink from open container then continue frying f8sh, without washing hands. Corrected On Site.
- Critical - Observed employee dump drink in handwash sink in kitchen. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and standing water.
- Critical - Observed uncovered fish in walkin freezer.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands. Corrected On Site.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED DRINK ON FLOOR IN DRY STORAGE.
- Critical - OBSERVED FISH NOT HELD AT 120 DEGREES FAHRENHEIT. NOT OUT OF TEMPRATURE MORE THAN 4 HOURS. MUST DISCARD AFTER 5 PM.
- Critical - OBSERVED GREEN BEANS AND RICE LOCATED IN WALK-IN COOLER COOLING WHILE COVERED WITH LID. COS
- OBSERVED SIGNIFICANTLY SOILED TILE WITH HOLE IN LOBBY.
- OBSERVED WET PANS STORED ON SHELVES IN STACKS.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed other approved training however some of their employees have expired certifications. Erika Bailey, 8/17/07- Mathew Mahan, 6/24/08-Lisa Johnson, 9/24/06.
- Critical - Observed raw stuffed crab stored over ready-to-eat food, coleslaw in reach in cooler end of cookline. Corrected On Site. Repeat Violation, 3/24/11.
- Critical - Observed uncovered food in holding unit/dry storage area. Bulk sugar behind front counter. Corrected On Site.
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7/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Cooked plant food for hot holding not reaching 135 degrees Fahrenheit; corn at steam table. Corrected On Site.
- Critical - Observed employee don clean gloves without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed hushpuppy mix cooling with lid on. Corrected On Site.
- Critical - Observed interior of microwave soiled all on top inside.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw fish and shrimp food stored over ready-to-eat food in reachin cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed; wipingcloth buckets.
- Critical - Observed soil buildup inside ice bin; on front counter.
- Observed wooden door stop and other non-food items stored with food.
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at mop sink.
- Observed floor area(s) covered with standing water by mop sink..
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Where to Wash. Food EMPLOYEES' shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical. Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food EMPLOYEES' shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12.(B) Food EMPLOYEES' shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Section 6-301.12. (C) Food EMPLOYEES' shall pay particular attention to the areas underneath the fingernails during the cleaning procedure. (D) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical. Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food EMPLOYEES' shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12.(B) Food EMPLOYEES' shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Section 6-301.12. (C) Food EMPLOYEES' shall pay particular attention to the areas underneath the fingernails during the cleaning procedure. (D) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
- Critical. (2)(a) Bathroom facilities shall be kept clean, in good repair and free from objectionable odors.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
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12/31/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed white fish cold held at 60 degrees Fahrenheit. Fish was holding at room temperature at beginning of inspection. Employee placed fish in cooler during inspection. Use or discard within 4 hours of removing from temperature control.
- Critical. Observed raw fish stored over cooked potatoes in walkin cooler. Corrected On Site.
- In-use utensil not stored with handle above the top of coleslaw and the container.
- Critical. Observed hand wash sink used for dirty utensils.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed single-service food trays stored on floor.
- Critical. Observed sanitizer improperly stored next to coffee filters.
- Critical. Observed unlabeled water bottle.
- Critical. Emergency light in bathroom foyer does not function when tested. For reporting purposes only.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 3/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/22/2009 | Routine - Food | Warning Issued |
| No report available. | 9/8/2008 | Complaint Full | Inspection Completed - No Further Action |
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