- Intermediate - Manager lacking proof of food manager certification. 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 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.
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10/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile in disrepair. Water damage
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Handwash sink used for purposes other than hand washing . Items in sink.
- Intermediate - Manager lacking proof of food manager certification. 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. Dishwash 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.
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07/28/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/12/2014 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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2/24/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.exterior of make table. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food stored in holding unit not covered.pork chops and other items **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.slide door reach in. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.near dish area **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.sliced meats **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.surface of back door. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 49 d.f. Recently sliced **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.home fries, grilled onions @ 72 d.f. less than 4 hours placed in freezer to rapid chill. Very little quantities in pan **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food.wd-40 **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.knife rack on side of make table. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.dish area **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.various items in reach in cooler. **Warning**
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2/21/2014 | Complaint Full | Warning Issued |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.chicken on sink in container of water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.comminuted meat @ 47 d.f. Above top of pan.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.handled raw hamburger then rte food without hand wash
- Intermediate - Handwash sink used for purposes other than handwashing. Items in sink.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under microvaves
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.back room
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- 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.ground beef at 45 d.f. Too high in pan. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.grilled onions at 99 d.f. **Corrected On-Site**
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed container of medicine improperly stored.iburophen **Corrected On-Site**
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.cracking raw shell eggs then handle bread **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.raw shell eggs over bread **Corrected On-Site**
- Observed single-service articles stored without protection from contamination.styro trays
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.reach in cooler. **Corrected On-Site**
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of grease on hood filters.
- Critical - Observed food stored on floor. Walk in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink by dishwashing area used for purposes other than handwashing.
- Critical - Observed improper use of bowl with no handle used to dispense ready-to-eat food. Taco meat.
- Critical - Observed unlabeled spray bottle with purple liquid by dish machine.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Provided to operator.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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1/5/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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1/3/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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12/20/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed cutting board grooved/pitted and no longer cleanable.various
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.no dumping in hws.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham,batter,eggwash at 59-60 d.f. Less than 4 hrs. Advised to rapid chill to 41 d.f. or below.
- Critical - Observed potentially hazardous food thawed at room temperature. must thaw under running water or in refrigerator.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/16/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.can opener base
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Handling raw shell eggs.
- Critical - Observed handwash sink used for purposes other than handwashing.no utensils in bar sink.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.74d.f. at cookline Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw sausage over fish. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw shrimp over hotdogs in reach in freezer.
- Observed employee with no hair restraint.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.no cardboard on shelving under cookline
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.must wash, rinse and sanitize.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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11/23/2010 | Routine - Food | Warning Issued |
- Violation: 13-03-1 Observed employee with no hair restraint.
- 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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3/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw eggs over cheese in r/I cooler and raw liver, shrimp and,veal over french fries.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over fish. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when changing gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.side of 4 burner.
- Critical. Handwash sink not accessible for employee use at all times.blocked by bus pan
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Pesticide use not in accordance with manufacturer's directions.household use only.
- Wet mop not hung to dry.
- 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
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2/23/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.squirt bottles
- Observed employee with no hair restraint.
- Critical. Chlorine sanitizer not at proper minimum strength for wiping cloths Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.blocked by bucket
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/28/2009 | Routine - Food | Warning Issued |
| No report available. | 10/2/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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