- Basic - Carbon dioxide/helium tanks not adequately secured.Upstairs balcony food prep area. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees.Ladies bathroom and outside triple sinks and in the cook line **Repeat Violation**
- Basic - Objectionable odors in bathroom.Men's bathroom.
- Basic - Old, unused equipment stored outside.fenced in dumpster area **Repeat Violation**
- High Priority - Container of medicine improperly stored.bottle of aspirin above food prep and storage area in upstairs prep area.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.throughout.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.upstairs prep area.
- Basic - Employee with no hair restraint while engaging in food preparation.Throughout the kitchen.
- Basic - In-use spatula stored in cracks between pieces of equipment. Spatula stored between the sandwich press and stainless prep table.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees.Hand wash sink at triple sinks
- Basic - Reach-in cooler gasket torn/in disrepair.Cook line
- Basic - Stored food not covered in walk-in cooler.cooked chicken breast
- Basic - Unnecessary items on the premise.fenced in dumpster area used for storage of old food pans,equipment in an open air environment.
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over cooked deli style meats on speed rack in walk in cooler
- 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. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.Cooked chile in the upstairs food prep area. **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.chile and soups in the walk in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.Upstairs prep area.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).metro shelf used for food container storage outside with no roof or protection.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.bus pan under the prep table on the cook line.
- Basic - In-use tongs stored on oven door handle.cook line
- Basic - Interior of microwave soiled with encrusted food debris.Cook line
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.throughout.
- Basic - No handwashing sign provided at a hand sink used by food employees.sink outside at the triple sinks.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.cook line
- Basic - Soil residue build-up on nonfood-contact surface.Around the top rim of the deli style reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw chicken and comminuted meats at 45°ice bags added and food placed into working cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.at triple sink 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.
- Intermediate - Walk-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. Repairs in progress at time of visit. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Disposable cups on floor in storage area upstairs
- 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. Rinse, wash sanitize.
- Basic - Ice making machine located outside. On outdoor patio area
- Basic - Unprotected ice machine in a customer/nonsecure area. In outdoor patio area outside back door
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pan and utensils being washed in 1 comp HWS upstairs. No sanitizer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chili in reach in at 49?, raw chicken at 46?-47?. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over chicken salad. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink missing in food preparation room or area. No handsink beside ice machine outside back door
- Intermediate - Handwash sink used for purposes other than handwashing. Washing dishes in sink upstairs
- 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. Operator moved ice machine outside and is planning on installing 3 comp. sink in outdoor covered patio area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked chicken breast in pot covered with Saran Wrap in cooler. **Corrected On-Site**
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5/6/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler beside walkin holding food product at 48-50 degrees. Corrected On Site. All potentially hazardous food removed.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When coming on cooks line. Already washed hands in restroom did not know to wash hands again. Corrected On Site.
- Observed employee with no hair restraint. Employees cooking/prepping with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Sink set up wash, sanitizer and another wash. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in sanitizer bucket. Corrected On Site.
- Critical - Observed food stored on floor. Box of bell peppers on floor of walkin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts, ham, chicken salad in reachin cooler at 48-50 degrees. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shelled eggs over fish in walkin. Corrected On Site.
- Observed single-service articles improperly stored. Some utensils stored handle down.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Black beans and chili at 98-103 degrees. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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10/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves. Corrected On Site.
- Critical - Observed food contaminated by unsanitized equipment. Cardboard box bottom used to take up french fries. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washed in 3 compartment. Corrected On Site.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. In kitchen . Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Beside sandwich make station.
- Critical - Observed cloth used as a food-contact surface. Cloth used to wipe cucumber before slicing. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes. Corrected On Site.
- Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Set up as wash, sanitize, rinse/basket soak.
- Critical - Observed small flying insects in bar area. Small flys around bar area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup, rice and cooked meat in walk in.
- Wet wiping cloth not stored in sanitizing solution between uses. At front wine area and 3 compartment sink.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Observed single-service articles improperly stored.[forks need to placed with all handles going same way] Corrected On Site.
- Observed take-home food container refilled with potentially hazardous food.[used to heat sandwiches ]
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.(0 ppm corrected to 100 parts per million )
- Critical - Displayed food not properly protected from contamination.(lemons in beverage area)
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.(case of water and chicken in walk in cooler)
- Critical - Observed handwash sink used for purposes other than handwashing.(used to store dishware)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.( sliced meats and cheeses as well as cooked items in walk in cooler)
- Critical - Sink compartments too small to accommodate utensils or equipment.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.(restroom )
- Observed gaskets/seals on cold holding unit in poor repair.(reach in cooler)
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed leaking pipe at plumbing fixture.(under handwash sink in upstairs prep area)
- 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.( raw ground beef over ready to eat items in walk in cooler)
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(deli meats and cheese)
- Critical. Displayed food not properly protected from contamination.(self service cookies)
- Critical. Sink compartments too small to accommodate utensils or equipment.
- Critical. No handwashing sign provided at a handsink used by food employees.(mens restroom, kitchen )
- Lights missing the proper shield, sleeve coatings or covers.(kitchen )
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
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