- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.observed 125 seat in the restaurants on the hotels and restaurants license say 45. **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers in the kitchen **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. New dainng hall **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers **Warning**
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10/30/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.fans on kitchen shelf and the shelves in the kitchen.
- Basic - Clean equipment stored on floor.cutting board stored on the floor in the kitchen.
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floors not maintained smooth and durable.kitchen
- Basic - Grease accumulated under cooking equipment.in the kitchen under stove
- Basic - Hood filters in disrepair.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rich scoop in the kitchen
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.all hand sinks
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store cooked rice in the reach in cooler on the cook line and meat in the reach in freezers
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.reach in coolers on the cook line
- 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.flour
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food.raw pork next to ready to eat roll
- 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 poultry over raw beef
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.in the back by the ice machine behind the reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at the three compartment sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.pot stored in the hand sink not able to wash hands
- Intermediate - Handwash sink used for purposes other than handwashing.dump sink and pot with sanitized water stored in the hand sink
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the bathroom used by the employees
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen
- Intermediate - No soap provided at handwash sink.kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.flour
- Intermediate - Spray bottle containing toxic substance not labeled.
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08/29/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling soiled with accumulated grease.thorough
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated dust.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No copy of latest inspection report available.
- Basic - Non-stick coating peeling/chipping off of pans/utensils.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- 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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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All kitchen coolers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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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10/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All kitchen coolers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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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8/13/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.all top kitchenshelfs
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Can opener blade not readily removable for cleaning or replacement.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Kitchen area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.kitchen area
- Basic - Equipment in poor repair. Cooler door kitchen area
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.all coolers
- Basic - Food prepared with soiled equipment/utensil.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Kitchen area working area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot running water.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled dry wiping cloth in use.
- Basic - Urinal not flushing/functioning properly.mens
- Basic - Waste receptacles not designed to be easy cleanable and to facilitate maintenance.kitchen area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Container of medicine improperly stored. Kitchen in food preparation area
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical improperly stored.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Intermediate - Metal stem-type thermometer not readily accessible for use.
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
- 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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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Oven kitcken
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Most coolers
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Metal stem-type thermometer not readily accessible for use.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Non-pitting surface rust on food-contact equipment.kitchen work table
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Hand sink missing in coffee front area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. three comp area between walls
- Critical - No conspicuously located thermometer in holding unit. all kitchen coolers
- No copy of latest inspection report.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Corrected On Site.
- Critical - Observed interior of microwave soiled. kitchen area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Critical - Observed raw animal food stored over cooked food. kitchen reach in cooler next to door
- Critical - Observed torn packages/bags of food exposing the contents to contamination. kitchen working table area
- Critical - Observed toxic item stored by food. kitchen area kitchen shevles
- Critical - Observed uncovered food in holding unit/dry storage area. most kitchen reach in coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. cardboards need to be changed daily.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed preparation table surface encrusted with grease and/or soil deposits.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed reuse of single-service articles.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Required employee training expired.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. tortillas
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soil residue in storage containers. salt and sugar containers
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed soil residue in storage containers. Beans and rice.
- Clean glasses, cups, plates, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored in food preparation area or above food items.
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
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3/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed ice scoop with handle in contact with ice.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Wet mop not hung to dry.
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/20/2009 | Routine - Food | Warning Issued |
| No report available. | 10/24/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/23/2008 | Routine - Food | Warning Issued |
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