- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floors not maintained smooth and durable. Peeling tiles . In walk in
- Basic - Food storage container/container lid cracked or broken. Several pans.
- Basic - Grease accumulated under cooking equipment. Very heavy. **Repeat Violation**
- Basic - Wall in disrepair. Near baseboards at end of cook line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Floors not maintained smooth and durable. Peeling tiles . In walk in
- Basic - Food storage container/container lid cracked or broken. Several pans.
- Basic - Grease accumulated under cooking equipment. Very heavy. **Repeat Violation**
- Basic - Wall in disrepair. Near baseboards at end of cook line.
- 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. 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Items in unit at end of cook line. Adjusted temperature higher, Will discard after 4 hours.
- Intermediate - Hot 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 135 degrees Fahrenheit or hotter. Hot holding unit at end of cook line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All sinks. **Repeat Violation**
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08/07/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease. Cook line equipment.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In service station over soda system. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack on clean dish rack. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86°. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Buttery blend under towel dispenser. Cook line. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken. Will discard after 4 hours, discussed time as public health control. No warning issued due to all other hot holding within safe range
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Liver cooling on stovetop and covered.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in dish room. **Repeat Violation**
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Ceiling soiled with accumulated dust.
- Basic - Floors not maintained smooth and durable.
- Basic - In-use ice scoop stored on soiled surface between uses. Directly on top of ice machine. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Condensation in walk in cooler leaking into a bucket.
- Basic - Old labels stuck to food containers after cleaning. Duct tape.
- High Priority - Container of medicine improperly stored. Over prep counter, vitamins. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Fabuloso. **Corrected On-Site**
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 105°
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On wait station, no warning issued due to only item out of temperature. Discussed time as public health control. Will discard after 4 hours
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. On order.
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2013 | Complaint Full | Call Back - Complied |
- Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
- 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. **Corrected On-Site**
- Intermediate - No handwash sink for employees. Not provided, In additional room per plans.
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6/20/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatloaf, reheated in oven . No warning issued, due to only item in unit under temperature. Lid was loose
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sunflowers, etc on salad bar outside of sneezeguard. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No handwash sink for employees. Not provided, In additional room per plans.
- 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. Plan review has been submitted, but actual location does not match plans.
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4/3/2013 | Complaint Full | Warning Issued |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Tomato slicer, front counter. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoons **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken, reheated in fryer for immediate service. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over sweet potatoes, wic. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sunflower seeds, raisins, etc on salad bar.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Several items cooling covered. **Corrected On-Site**
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink. front wait station handsink. 80 degrees after several minutes.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. missing chlorine strips.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. not in place yet. need to be in place prior to opening.
- Critical - Outer openings not protected with self-closing doors. rear exterior .
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10/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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