- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, dressings were 50°f, reach in cooler had ambient temp of 49°f. **Admin Complaint** **Repeat Violation**, pasta inside walk in cooler was 51°f, top of deli unit by cooks line. pion 66°f, cheese 54°f, beef bottom reach in cooler 45°f, deli unit by cooks line. On stip callback ground beef and plantain at 47 f, salad green mix 46,in reach in cooler on cook line, feta cheese 38, cooked pork 38, fish 36,in walk in coole
- 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, must be approved by June 9, 2014. **Warning** Called Planreview in Tallahassee spoke to Erin Coker. As per him no Planreview submited. ( ice machine installed and seating added to side dining room)
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09/22/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cook used foam bowl to scoop food on cook line. **Corrected On-Site** **Warning** On call back: small inside pepper container.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen cooler. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves in kitchen. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored above ready to eat foods in walk in cooler. **Warning** On call back: raw frozen beef above raw frozen pork in reach in freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken with raw pork. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw pork stored with raw beef. **Warning** On call back: frozen beef stored above frozen pork in reach in cooler.
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by soda box, located in server area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Server area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Raw chicken, pork and beef in reach in coolers, one by kitchen entrance and the second by walk in cooler. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **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. Cook (Felix) has been working for approximately 4 months. **Admin Complaint**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Cook line. **Warning**
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08/20/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cook used foam bowl to scoop food on cook line. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen cooler. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Plantains in water. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of squash in walk in cooler. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- 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. Beverage stored on storage by hot holding area. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 88° by stove top. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves in kitchen. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Stored food not covered in reach-in freezers, both freezers, be by kitchen entrance and the other by the walk in cooler. **Warning**
- High Priority - Cheese with mold-like growth. See stop sale. Moldy white cheese 5lbs in walk in cooler and 1 quart of heavy cream in all in cooler. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Stuffed chicken 46° and 47° made yesterday, in kitchen cooler. **Admin Complaint**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stuffed chicken breast 110° made at 2pm temperature at 6pm. Operator discarded food item. **Admin Complaint**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook. **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook sliced pork after cooking. **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. See stop sale. Turkey sausage (2qty) moldy. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 52°-53° (6lbs), Chorizo 53° 3lbs, Butter 50-53° (14lbs), Plantains 52° (3lb), cream cheese 52° (3lbs). **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Stuffed chicken breast 110° made at 2pm temperature at 6pm. Operator discarded food item. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot holding onions 109° **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored above ready to eat foods in walk in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken with raw pork. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw pork stored with raw beef. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Heavy cream 5 quarts in walk in cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ham 52°-53° (6lbs), Chorizo 53° 3lbs, Butter 50-53° (14lbs), Plantains 52° (3lb)s, cream cheese 52° (3lbs), **Admin Complaint**
- 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. Heavy cream operator not sure when opened, in walk in cooler. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by soda box, located in server area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Server area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink. In kitchen area. **Corrected On-Site** **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Raw chicken, pork and beef in reach in coolers, one by kitchen entrance and the second by walk in cooler. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **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. Cook (Felix) has been working for approximately 4 months. **Admin Complaint**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stuffed chicken made yesterday in kitchen cooler. **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Cook line. **Warning**
- Intermediate - Walk in cooler not maintaining TCS foods at proper temperature, ambient temperature 53°. Operator removed foods from walk in cooler and placed in other units. **Warning**
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08/19/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Equipment in poor repair, reach in cooler with ambient temp of 49°f, server station, also door was hanging by 1 hinge . **Warning**, today's temp was 48°f, walk in cooler had ambient temp of 50°f.
- High Priority - License expired within 30 days after expiration date, need to pay $312.00. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit, rice was 128°f. **Warning**, cooked chicken on top of stove was 114°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, dressings were 50°f, reach in cooler had ambient temp of 49°f. **Admin Complaint** **Repeat Violation**, pasta inside walk in cooler was 51°f, top of deli unit by cooks line. pion 66°f, cheese 54°f, beef bottom reach in cooler 45°f, deli unit by cooks line.
- 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, must be approved by June 9, 2014. **Warning**
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6/9/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food, to scoop cooked rice. By cooks line **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Equipment in poor repair, reach in cooler with ambient temp of 49°f, server station, also door was hanging by 1 hinge . **Warning**
- Basic - Food stored in a location that is exposed to splash/dust, 2 bags of beef stored on drainage board, clean side of dishwashing area. **Warning**
- Basic - Food stored on floor, box of pork chops by dishwashing area. **Admin Complaint** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, by cooks line, and server station. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, small unit by server station. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, desserts clam shell, server station. **Warning**
- High Priority - License expired within 30 days after expiration date, need to pay $312.00. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit, rice was 128°f. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, after handling raw products. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, dressings were 50°f, reach in cooler had ambient temp of 49°f. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, pork was 51°f, product was placed inside reach in freezer. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food, raw chicken stored next to precooked yucca. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, blocked with empty juice bottles, server station by front area. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, handsink was missing control knob. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by cooks line. **Corrected On-Site** **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, must be approved by June 9, 2014. **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. Employee said they have new employees. **Warning**
- Intermediate - No soap provided at handwash sink, by cooks line **Corrected On-Site** **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, beef , noodles inside walk in cooler. **Warning**
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4/9/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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1/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Cooking oil and plantains. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler, onions. **Warning** Box of oil on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located on center table. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44 out for 30 minutes placed in freezer to cool. **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce salad mix 46, placed in walk-in cooler. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Equipment drain line draining into handwash sink, located by bar area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located by cook line. **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. All new staff members hired less than sixty days. **Warning**
- Intermediate - No soap provided at handwash sink, located by cook line. **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, chicken wings 56, placed in freezer at 3:30, rechecked at 5:00 temp 42. **Corrected On-Site** **Warning**
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1/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in dry storage area. Cooking oil and plantains. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler, onions. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located on center table. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area, cell phones stored in prep areas and with dry storage. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, cold holding unit by cook line. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44° out for 30 minutes placed in freezer to cool. **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce salad mix 46°, placed in walk-in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. **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. Beef, pork, and chicken inside reach-in freezer. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Equipment drain line draining into handwash sink, located by bar area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located by cook line. **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. All new staff members hired less than sixty days. **Warning**
- Intermediate - No soap provided at handwash sink, located by cook line. **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, chicken wings 56°, placed in freezer at 3:30, rechecked at 5:00 temp 42°. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Water bottle, located in bar area. **Corrected On-Site** **Warning**
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11/13/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Single-service items stored on floor in kitchen.
- High Priority - Displayed food not properly protected from contamination. / steam table at front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / BUTTER 69F at COOKLINE, bought today
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. SOUP 125F, at COOKLINE, less than 4 hours
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. / at cookline
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4/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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