- Basic - Clean cups/glasses not properly air dried - wet nesting. Behind bar.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates held in big rolling bins not inverted. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. On cooks line. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 132 degrees farenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Desert plates not inverted at desert buffet station.
- Basic - Single-service articles not stored inverted or protected from contamination. Bar straws on bar.
- Basic - Soda gun holster with accumulated slime/debris. Behind bar.
- Basic - Soiled reach-in cooler gaskets. On cooks line and behind bar.
- Basic - Waste line missing at soda gun holster. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Near chemical rack.
- High Priority - Dented/rusted cans present. See stop sale. # 10 can of marinara sauce.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Near cooks line, top inside.
- Intermediate - Handwash sink not accessible for employee use due to being blocked. Near dish machine. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Ice build up in chest reach in freezer near salad station.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In cocktail sauce in two door stand up reach in cooler by hand wash sink on cook line
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable. On cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cook line shelf
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets. Two door on cook line on far left of cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen and prep tables **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers on cook line
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Bacon over deli meats, eggs over cooked bacon, tuna over salad **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. In walk in cooler
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry. Near dish machine.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On buffet table. Moved to ice. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Beef over cheese in low drawer under stove. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line and near dish machine.
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Rice cooker **Warning**
- Basic - Grease and food debris accumulated under cooking equipment. **Warning**
- Basic - Hole in wall.opposite chef office. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops at ice machine in dirty holder partially filled with standing water. **Corrected On-Site** **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- Intermediate - Food manager certification expired. John Fraser, Doug Miller **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. Added low temp glass dish machine **Warning**
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1/29/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottles of oil. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Players in dish racks, bowls on rack by dishwasher area. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Glasses on rack for room service and on buffet bar stored on linen. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair. Rice cooker **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Box of soda syrup **Warning**
- Basic - Food stored in dry storage area not covered. Boxes of golden raisins, dried cranberries and dried cherries open in dry storage room. **Corrected On-Site** **Warning**
- Basic - Grease and food debris accumulated under cooking equipment. **Warning**
- Basic - Hole in wall.opposite chef office. **Warning**
- Basic - In-use ice cream scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops at ice machine in dirty holder partially filled with standing water. **Corrected On-Site** **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- Basic - Ripped/worn tin foil used around grill. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Various foods on buffet bar. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Accumulation of food debris on food-contact surface. Blender base. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired. John Fraser, Doug Miller **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Opposite ovens on cooks line. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish machine area, behind bar. **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. Added low temp glass dish machine **Warning**
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1/28/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean cups, glasses stored on linen at beverage area.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. spoons stored in holder handles down
- Critical - Hand wash sink lacking proper hand drying provisions. by crushed ice machine and at handsink behind bar Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. handsink by office blocked by speed rack and handsink at dishwasher area blocked by racks of glassware. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. by beverage service area
- Critical - Observed buildup of soiled material in bottom of glass chiller behind bar
- Critical - Observed employee with open sores/cuts/burns handling food. dishwasher wearing multiple bandaids on thumb with no other impermeable barrier handling clean dishes
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoops Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut melons
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guards missing over hot buffet items including raisins, brown sugar, etc. in dining room
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7/17/2012 | Routine - Food | Administrative complaint recommended |
- 1 Self service buffet lacking adequate sneeze guards or other proper protection from contamination. Observed no sneeze guards or adequate protection over hot food items ; raisins, brown sugar, etc.
- 2 Buffet plates/bowls not properly protected or inverted to prevent contamination.
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7/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.(bar area)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(bar area)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.(on cooks line)
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.( ice bin in bar area)
- Critical - Observed raw animal food stored over ready-to-eat food.(seared rare tuna over ready to eat salad items in glass door reach in cooler)
- Critical - Observed soiled reach-in cooler gaskets. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.(no sneezeguards or adequate protection over hot food items, pre-portioned kattchup, rasins, brown sugar on buffet line in front area)
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.(at bulk granola on buffet line)
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.(booster pump was not functional, on site maintenance was able to repair.)
- Wet mop not hung to dry.
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5/15/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
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3/12/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
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2/8/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
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1/4/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method.(large bucket of soup covered during cooling, moved to ice bath)
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Violation: 14-33-1 Observed equipment in poor repair.(rice warmer)
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
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12/1/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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 encrusted material on can opener. Corrected On Site.
- Observed equipment in poor repair.(rice warmer)
- Critical - Observed food being cooled by nonapproved method.(large bucket of soup covered during cooling, moved to ice bath)
- Observed ice scoop with handle in contact with ice.(bar area)
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
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9/27/2011 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical - FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Crab bisque
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Observed ice scoop stored in running water with debris present.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. less than 100 ppms
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed gaskets withfoid debris build-up.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Grease filters shall be arranged so that all exhaust air shall pass through the grease filters.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bag of onions stored on floor walk in cooler floor.
- Critical. Observed uncovered food in kitchen coolers between use.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin behind bar.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in freezer soiled with accumulation of ice cream residue.
- Observed build-up of grease on hood filters above grill line.
- Observed build-up of food debris on grill line storage shelves.
- Observed gaskets with slimy/mold-like build-up.
- Observed food debris accumulated on floor beneath cooking equipment.
- Observed walls soiled with accumulated food debris.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed lime wedges not properly protected from contamination.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Critical. No handwashing signs provided at handsinks used by bar employees.
- Observed grease accumulated under cooking equipment.
- Observed walls soiled with accumulated food debris.
- Lights not functioning in hood system light fixtures.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of bar snacks removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Displayed condiments on buffet line not properly protected from contamination.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interiors of ice machines.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed food debris accumulated on kitchen floor beneath grill line equipment.
- Observed wall soiled with accumulated food debris behind dishmachine.
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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