- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline, dish area.
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08/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline equipment and shelving.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Storage shed
- Basic - Heavy accumulation of grease/old food on kitchen floor, fryer area
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Cookline coolers
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline, dish area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm quat. Dispenser not dispensing properly
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In true cooler in baking area, items in cooler overnight: Rice 64F 1 pan cheese grits 57F 1 pan Chicken broth 64F 32 oz Shrimp and grits 60F 2 gallons Ghels Cheese sauce 1/2 gallon 80F Butter 54-56F 2 lbs See stop sale
- 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 cl. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Lemons **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bengal flying insect killer on top of dish machine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sliced cheeses 45F, underneath in right cookline cooler. Items on top iced, 41-42F. Butter out at room temp at 83F. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hush puppy mix
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink used for purposes other than used to hold scrub brushes, dish area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cookline
- Intermediate - Refrigerator not 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 41 degrees Fahrenheit or colder. True cooler
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08/06/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline drawers
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In center cookline cooler, heavy cream 46, cheese 46, potatoes 45 and corn dogs 47. In cooler overnight .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single service butter at room temperature with no time or temperature control of safety. Moved to cooler
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over dressing, Pepsi cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Potatoes dated 1/16. Operator discarded.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Dish area, used to hold towels. Cookline, used to hold bucket. **Corrected On-Site**
- Intermediate - Reach-in cooler not 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 41 degrees Fahrenheit or colder. Cookline center cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/16/2013 | Routine - Food | Call Back - Complied |
- High Priority - Vacuum breaker missing at hose bibb.
- 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. In tiki bar area: added handsink and drink mixing station. Buffet set up for dinner cruise on weekends. Area can not be closed during operation. At ordering window added drink mixing area and hand sink. Added wall between oven area and expo area. In dish area added dish machine, removed three compartment sink and added 2 compartment sink. Removed handsink and added 2 large sink basins for dish machine/prescraping. No mop sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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12/5/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs. **Corrected On-Site**
- Basic - Ceiling in disrepair. Hole, cookline
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Freezers outside not locked.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed within 60 days. In dish 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. In tiki bar area: added handsink and drink mixing station. Buffet set up for dinner cruise on weekends. Area can not be closed during operation. At ordering window added drink mixing area and hand sink. Added wall between oven area and expo area. In dish area added dish machine, removed three compartment sink and added 2 compartment sink. Removed handsink and added 2 large sink basins for dish machine/prescraping. No mop sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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10/30/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Upstairs
- Basic - Ceiling in disrepair. Hole, cookline
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Superior cookline cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap
- Basic - Ice scoop cracked, made of unfinished wood. Large ice scoop in walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline superior cooler
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Freezer, not locked.
- Basic - Wall in disrepair. Under handsink near dish area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 51, lobster 48, chicken soup 48 in cookline cooler 1 hour per operator. Advised to move to another cooler
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Single service creamer 60, improperly iced in dining room. Advised to use UHT creamer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline triple cooler, liquid eggs 57, hash 54 in cooler 1.25 hrs.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution not at proper strength. 100 ppm quat.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bread racks, walk in cooler
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed within 60 days. In dish 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. In tiki bar area: added handsink and drink mixing station. Buffet set up for dinner cruise on weekends. Area can not be closed during operation. At ordering window added drink mixing area and hand sink. Added wall between oven area and expo area. In dish area added dish machine, removed three compartment sink and added 2 compartment sink. Removed handsink and added 2 large sink basins for dish machine/prescraping. No mop sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/28/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of black substance on exterior of ice shute dining room.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag in the box soda **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Single-service items stored on floor in dry storage area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Drawers, chicken over seafood, cookline
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 95F, men's room, 90F women's restroom. Premixer. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Turned off due to leak, next to desk.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler holding PHFs at 50-52F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Observed hole in top of wall outside walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese and butter at 50-52F in salad cooler, moved from walk in cooler 30 minutes prior per operator. Air temperature 45-46F. Items iced
- Critical - Observed unlabeled chemical spray bottle. Corrected On Site.
- Critical - Vacuum breaker missing at hose bibb. Exterior hose bibbs
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-15-1 No handwashing sign , soap, paper towels provided at a handsink used by food employees. near office area. On 5/21/12, sign missing.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, soap, sign, cookline. On 5/21/12, sign missing.
- Critical - Violation: 32-17-1 Handwashing cleanser, paper towels, soap lacking at handwashing lavatory. walk in cooler
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. walk in cooler
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5/21/2012 | Complaint Full | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. upstairs dry storage area
- Critical - Hand wash sink lacking proper hand drying provisions, soap, sign, cookline
- Critical - Handwash sink not accessible for employee use at all times. walk in cooler, blocked by many racks
- Critical - Handwashing cleanser, paper towels, soap lacking at handwashing lavatory. walk in cooler
- Lights missing the proper shield, sleeve coatings or covers. over expo
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler
- Critical - No conspicuously located thermometer in holding unit. salad cooler
- Critical - No handwashing sign , soap, paper towels provided at a handsink used by food employees. near office area
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. LP gas tank inside kitchen hooked up to a burner stove to make grits in back kitchen prep area Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelf at cookline across from fryers
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed chemical spray bottles over splenda, hot chocolate
- Observed floor area(s) covered with standing water. under sink
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. bag inbbox sodas on floor in upstairs dry storage area
- Critical - Observed handwash sink used for purposes other than handwashing. walk in cooler, used to store scoop.
- Observed hole in wall, under sink, dish area, and near walk in cooler
- Observed holes in soiled wall, cookline
- Critical - Observed potentially hazardous ROP fish thawed under refrigeration in packaging.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese on top of drop in salad cooler at 49-59F. advised to keep underneath or inside of metal pan hush puppie mix at 80f degrees
- Critical - Observed several employees repeatedly change gloves without handwashing
- Observed single-service items stored on floor. box of to go trays on fllor in upstairs dry storage area
- Observed single-service items stored on floor. containers, lids
- Critical - Observed soiled reach-in cooler gaskets. cookline
- Critical - Observed soup being cooled while mostly covered, 80-93F after 1 hr 53 minuutes per operator. Operator removed lid and iced
- Observed wall soiled with accumulated food debris. at cookline
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3/21/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, soap, handwash sign. cookline, front area, walk in cooler
- Critical - Observed buildup of black material on soda dispensing nozzles.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shreeddeed cheese 47-52F, cheese and butter 48F in cookline cooler. Unit turned off and emptied overnight-back on for 45F minutes. advised
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm cl.
- Critical - Observed soiled reach-in cooler gaskets. cookline
- Critical - Observed toxic item stored in food preparation area. chemical spray bottle over cooler, first aid kit over spices. Corrected On Site.
- Observed wall in disrepair around baseboards, dish area
- Observed water buildup in cookline cooler
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2/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Drawer cooler holding PHFs at 49F to 51F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below Alternative refrigeration available
- Critical - Handwashing cleanser lacking at handwashing lavatory. next to 3 compartment sink
- Critical - Hot water not provided/shut off at employee hand wash sink. restrooms Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler
- Critical - Observed dented/rusted cans. Chicken soup, discarded
- Critical - Observed food stored on floor. Cases of meat, walk in freezer. Corrected On Site.
- Observed interior water leak, reach in cooler across from fryers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 49F, shrimp at 50F, steak at 51F in drawer cooler for 1 hr per operator. Moved to another cooler
- Critical - Observed soiled reach-in cooler gaskets. cookline
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10/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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