- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Stock 139°, 139° at 11:40. 139°, 139° at 12:15. Saw no increase in temperature in steam table with plastic pans. Moved to reheat on stovetop. **Corrected On-Site**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Four tanks by back door. **Warning**
- Basic - In-use tongs stored on oven door handle. On cook line. Washed. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw beef and sauce in bags sitting in adjacent prep sinks without running water. Beef moved to walk-in cooler. Sauce now has running water. **Warning** **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Catering lids on top shelf above prep area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sauce bottle on shelf above prep area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On lip of diffuser plate. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Pot being cooked on stove was brought over and filled at the hand wash sink between make tables near line. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On line between make tables. Replaced. **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. New area added with new walk-in cooler. **Warning**
- Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Seared tuna in make table on second shelf over romaine lettuce on bottom. Moved tuna to bottom shelf. **Corrected On-Site** **Warning**
- Intermediate - Soda gun soiled. At bar. **Warning**
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5/21/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dish machine. Moved to a low shelf away from food. **Corrected On-Site**
- Basic - Garbage can located outside has no lid or lid open/broken. Dumpster.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-contact equipment in poor repair. Handle to reach-in cooler door.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop in 77° water. Removed. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Ice observed at hand wash sink by cook line.
- Intermediate - No soap provided at handwash sink. At office. Replaced. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lauren H., Kelly P., Colleen P., Rachel T., Alex R., and Evan D. **Repeat Violation**
- Intermediate - Soda gun soiled. At bar.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110°F, 77°F
- Basic - Paper towel used as liner for food container.
- Basic - Raw fruits/vegetables not washed prior to preparation. Onions
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Corrective action taken: reviewed glove procedures with management.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Corrective action taken: employees put on gloves
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Left side with the red hose needs a back flow prevention device also. **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook using gloved hands answered his phone, picked up knife, sliced fish, wiped knife off, went to another part of the kitchen, returned to cook line, removed gloves and wash his hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Establishment using reduced oxygen packaging without a proper HACCP plan. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Rear hand wash sink blocked with vacuum cleaners.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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8/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bar blender base encrusted.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on shelf not inverted.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup by serve line.
- Basic - Faucet/handle missing at plumbing fixture. Rear hand wash sink.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Handle encrusted.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a location that is exposed to splash/dust. Salt pepper mix on shelf with no lid.
- Basic - Food stored on floor. Oil, potatoes, and ketchup.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. All reach in coolers missing thermometer or not calibrated.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Soup in standing water in prep sink.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Rear hand wash sink.
- 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.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Salt pepper mix in strawberry container.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Ground beef touching chicken. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb at mop sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee rinsed utensil in handwash sink. Spoon found in front hand wash sink.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Establishment using reduced oxygen packaging without a proper HACCP plan.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Middle hand wash sink by dish area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front and rear hand wash sinks. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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3/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation. Onions **Corrected On-Site**
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on equipment handle.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee washed onion in hand wash sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 3 locations, water temps were 80F, 71 F, 99F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sweet potato chunks 49 F. Corrective action taken. Placed in cooler.
- Critical - Observed soil buildup inside ice bin. Beverage system ice bin has mold-like buildup.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken Stock 107 F, corrective action taken. Reheated Mashed potatoes 124 F
- Wet wiping cloth not stored in sanitizing solution between uses. Wait area
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. several
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5/10/2012 | Food-Licensing Inspection | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. Soft wood bowl. (rice bowl) Kitchen manager said it was not being used anymore and that he would remove it from the restaurant.
- Critical - Establishment not maintaining shellstock tags for 90 days. mussels
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Yuca stored next to mop sink.
- Critical - Handwash sink not accessible for employee use at all times. Dish wash area. Dirty equipment blocking the sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Rear hand wash sink
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. panko
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on oven handle.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving lined with cardboard by thee mop sink. Food and equipment stored on this shelving.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Yuca chips
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. mixer table and can opener holder
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands when changing gloves and employee arrived at work, put on a apron and began handling clean dishes, the employees did not wash their hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. Broken pieces of plastic inside mixer.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Critical - Observed food stored on floor. Mango juice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 70 degrees F
- Critical - Observed interior of oven soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled. beer cooler
- Observed knife block in use to store knives.
- Critical - Observed live flies in kitchen. several
- Critical - Observed papertowel used as a food-contact surface. Draining fried foods on a papertowel.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline: sweet potatoes 60F, heavy cream 46F, Reachin Cooler: sweet potatoes 51F, Shrimp 54 degrees F.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. heavy cream and anchovies
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef in reachin freezer.
- Critical - Observed soil buildup inside ice bin. mold-like buildup
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed toxic item stored in food preparation area. Hand gel on the expresso machine.
- Critical - Observed uncovered food in holding unit/dry storage area. Lid on the panko and flour is too small. Products are not properly covered.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cookline: Plantain mixture 115 F
- Critical - Rear door propped open.
- Critical - Vacuum breaker mising at hose bibb. Splitter on the mop sink faucet.
- Wet wiping cloth not stored in sanitizing solution between uses. bar area
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name. Flour label faded.
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5/9/2012 | Food-Licensing Inspection | Warning Issued |
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