- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Large reach in cooler **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Air gap in hood system **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Warning**
- Basic - Single-service articles improperly stored. Large tins not inverted **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Warning**
- Basic - Wall soiled with accumulated grease. In kitchen area **Warning**
- Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. On chef line **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **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. **Warning**
- Intermediate - Handwash sink missing in outside bar area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink , kitchen employee hand wash sink **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation** **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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10/31/2014 | Routine - Food | Warning Issued |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
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08/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not rinsed between washing and sanitizing. Two wash bays
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of artichokes
- High Priority - Live flies in kitchen. Fruit flies
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over deli turkey in reach in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than hand-washing, in kitchen area
- 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. Outside bar area has now been added.
- Intermediate - No soap provided at handwash sink. In kitchen area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/6/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated grease.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Single-service articles not stored inverted or protected from contamination. Paper trays
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. At bar area
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. At employee hand wash sink next to 3 comp sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen employee hand wash sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Employee hand wash in kitchen area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. hole in floor nest to grill, exposure to outside .
- Critical - Hand wash sink lacking proper hand drying provisions. at all three employee handsinks.
- Critical - Handwash sink not accessible for employee use at all times. fan stored in employee handsink .
- Lights missing the proper shield, sleeve coatings or covers. over grill area.
- Critical - Observed container of medicine improperly stored. / with equipment .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistent , reach in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored on top shelve, reach in .
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by utensils. at bar area .
- Obseved hood filters missing .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Hand sink missing in food preparation room or area. not operating in cook area.
- Critical - Hand wash sink lacking proper hand drying provisions. next to 3 comp sink .
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed condiments stored in unapproved dispensers. employee drink in reachin cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. large tins not inverted .
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/13/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions. at bar.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. missing For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Stop Sale issued due to adulteration of food product.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/29/2011 | 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.not consistant .
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in an improper manner. squid .
- Critical. Observed food stored in ice used for drinks. at bar area.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs, top shelve of large reachin cooler.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed ripped/worn tin foil used as shelf cover. card board.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. at bar area.
- Observed water draining onto floor surface. from reachin cooler.
- Critical. Observed handwash sink used for purposes other than handwashing. storage of aprons .
- Observed ceiling soiled with accumulated grease. over grill area.
- Critical. Portable fire extinguisher missing from designated location. For reporting purposes only. k-class.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. on cooks line.
- Carbon dioxide/helium tanks not adequately secured.
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11/17/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2010 | Routine - Food | Call Back - Complied |
- 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
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7/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans. can of tuna.
- Critical. Observed food with mold-like growth. tomatoe .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed food stored on floor. bag of onions .
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. to go containers not inverted.
- Critical. Hand wash sink lacking proper hand drying provisions. in mobile kitchen area.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. on floor used as door stop.
- 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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5/18/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
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2/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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