- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler in warewashing area is completely removed **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kimchi. **Warning**
- 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. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **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. **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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Kimchi **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. **Warning**
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1/7/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food stored in dry storage area not covered.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Mop/service sink in disrepair.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **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. **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.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- High Priority - Roach activity present as evidenced by 7 live roaches found in the storage room/ reach in cooler area. **Warning**. Observed 3 lives roaches in the storage room/reach in cooler area during callback inspection.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/20/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - High Priority - Dead roaches on premises. Storage room
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 7 live roaches found in the storage room/ reach in cooler area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/19/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code "BIG 5"
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf above dishwahser
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no beard guard/restraint. manager and employee
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken , kitchen Corrected On Site.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef in walk in cooler. chicken, pork,beef in the reach in cooler across from the grill
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2/28/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. prep room rear location
- Critical - No handwashing sign provided at a handsink used by food employees. rear location. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor.walk in cooler and freezer
- Critical - Observed soil buildup inside ice bin.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Violation: 15-22-1 Observed insect control device installed over food preparation area.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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3/31/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 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 insect control device installed over food preparation area.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- 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. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/30/2011 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed equipment in poor repair.
- Observed gaskets/seals on cold holding unit in poor repair.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed attached equipment soiled with accumulated dust.
- Carbon dioxide/helium tanks not adequately secured.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed build-up of grease on nonfood-contact surface. filters over stove
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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3/3/2010 | Routine - Food | Warning Issued |
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