- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Kitchen
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food ( pork) stored over ready-to-eat food.( banana bread) reach in cooler **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 50°
- 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. Milk ( corrected on site) **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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08/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils (strainer) touching soap dispenser exposing the items to drips from people's hands. **Corrected On-Site**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching bread when assembling sandwich with barehands **Corrected On-Site**
- 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. Milk
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training scheduled this day
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Proof of required state approved employee training not available for some 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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3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.behind coffee pot
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in glass door upright **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.on cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.46° pasta, 45° tomato sauce in upright single glass door cooler, moved to working cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage patty 89° on stove moved to cooler **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.potato chopper **Repeat Violation**
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12/31/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.16 seats out back 28 in dining room and out front sign in front window states "patio seating out back" establishment only licensed for 6 seats **Warning**
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8/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.16 seats out back 28 in dining room and out front sign in front window states "patio seating out back" establishment only licensed for 6 seats **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in glass door upright **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.upright freezer **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Corrected On Site.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.potato 81?, sausage 84? **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 - Toxic substance/chemical improperly stored.sanitizer and cigarettes on shelf with food **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.potato cutter **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.added locked ice machine outside back of establishment, also added over head awning **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 on staff only 1 certificate hanging additional time cards on site **Warning**
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5/23/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Equipment and utensils not properly air-dried.
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair.
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11/30/2012 | Complaint Full | Inspection Completed - No Further Action |
- 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.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shellneggs over ready to eat food in reach in cooler Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- 1 Observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. Observed liquid eggs held at 45 degrees F , cheese 48 degrees F, and sausage 48 degrees F on 9/28/11 and 12/1/11. Observed cream cheese held at 48 degrees F, cheese 47 degrees F, sausage 47 degrees F, raw bacon 51 degrees F and cheese cake 71 degrees F on 2/3/12.
- 2 Cold holding equipment incapable on maintaining potentially hazardous food at proper temperatures.
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5/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[small reach in cooler and glass door upright ]
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.[32 seats licensed for 6]
- Lights missing the proper shield, sleeve coatings or covers.[on light in room with coffee machine]
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee improperly washing hands.[just used sanitizer instead of washing hands than sanitizing] Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[handling food when slicing or plating ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cream cheese 50 degrees f top small reach in cooler, 45 degrees f ham bottom small reach in cooler, 48 degrees f chicken broth glass door upright cooler ] Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.[beef over hot dogs] Corrected On Site.
- Critical - Observed toxic item stored by utensils.[spray bottles hanging over silver ware tray]
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5/9/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[first reach in cooler on cookline top not maintaining food at 41 degrees F or below]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[glass door reach in cooler upright unit frozen up]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[small dessert cooler ]
- No copy of latest inspection report.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Repeat Violation.
- 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
- 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 food being cooled by nonapproved method.[pasta at 60 degrees F in reach in cooler -covered]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[raw beef over raaw fish] Corrected On Site.
- Observed old labels stuck to food containers after cleaning.[black beans in reach in cooler label says 1/25--8 days old--operator states old label, not old beans]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheesecake in dessert cooler 71 degrees-per operator unit turned off at night, just put in this morning, voluntary thrown away, not sure on time]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cream cheese 48 degrees F, american cheese 47 degrees F, sausage 47 degrees F top of first reach in cooler on cookline ] Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[raw bacon 51 degrees F in glass door reach in cooler ]
- Observed utensils stored in crevices between equipment.[between 2 reach in coolers] Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.[saying 42 in glass door reach in, internal temperature 51 degrees]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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2/3/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[first reachin liquid eggs 45 degrees F, cheese 48 degrees F, sausage 48 degrees F]
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[first reachin on cookline internal temperature 45-49 degrees liquid esss, cheese]
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical - Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Repeat Violation.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Corrected On Site.
- Violation: 37-02-1 Observed hole in wall.[by handsink ] Repeat Violation.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.[24 seats only licensed for 6]
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/1/11.
- 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 : 12/1/11.
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12/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[first reachin on cookline internal temperature 45-49 degrees liquid esss, cheese]
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.[24 seats only licensed for 6]
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/1/11.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Repeat Violation.
- 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 : 12/1/11.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[interior reachin freezer ]
- Observed employee with no hair restraint.
- Observed hole in wall.[by handsink ] Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[2 door upright ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[first reachin liquid eggs 45 degrees F, cheese 48 degrees F, sausage 48 degrees F]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at 3 compartment sink]
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[potatos on cookline 84 degrees] Corrected On Site. reheated to proper temperature
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[tuna, pasta]
- Critical - Working containers of food removed from original container not identified by common name.[white substance on freezer ]
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9/28/2011 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No Certified Food Manager for establishment.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.[inspector gave one]
- 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[2 door upright cooler ]
- Observed hole in wall.[by hand sink]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.[upright freezer]
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7/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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