- Basic - Build-up of soil/debris on the floor under soda machine. In wait station
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In wait station **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line near flat top grill
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid in ware wash area, operator voluntarily discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 59° in wait station, manager stated salsa was scooped out into bowls 5-10 minutes before, chicken 52° beef 50° shrimp 53° manager stated product was put in drawers this morning between 9am and 11am corrective action: put in freezer and other reach in coolers to bring to correct temperature
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100ppm
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles and area around nozzles on soda machine in wait station, soda gun in bar area
- Intermediate - Refrigerated drawers 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. 2 drawer unit under flat top grill
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid identified as grill cleaner **Corrected On-Site**
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On exterior of white, bulk container of flour under prep table across from three compartment sink.
- Basic - Employee personal items stored in or above a food preparation area. Employee drink on prep table by three compartment sink. **Corrected On-Site**
- Basic - Food stored on floor. Container of tortilla chips on flour in server station. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Silverware/utensils dried with a towel/cloth. Employee dried metal bin with cloth. Explained to employee and manager that items must air dry.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. Container of flour under prep table across from three compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Re-fried beans 128°-136°. Had employee stir food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In rear by three compartment sink.
- Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating foods for hot holding.
- Intermediate - Soda gun soiled. In bar area.
- Intermediate - Walk in cooler shelves soiled with food debris. Shelves where meat is stored.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bulk flour container.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom.
- 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. No lid on drink cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Jug of cooking oil.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken walk in cooler 45°. Divided into 2containers. Corrective action.
- 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. Relocted and changed shape of bar.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaning fluid. **Corrected On-Site**
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9/18/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Box of cola syrup
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by 3comp sink.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner. Bowl without handle used as scoop bulk container.
- Critical - Handwash sink not accessible for employee use at all times. Pans in handsink cook line.
- Observed cutting board grooved/pitted and no longer cleanable. Cookline
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Wait area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After drinking from open cup.
- Critical - Observed food stored in ice used for drinks. Plastic container of cut limes ice bin bar area.
- Observed nonfood-grade containers used for food storage. Carry out plastic bags walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk reach in cooler
- Observed single-service articles stored without protection from contamination. Aluminum containers
- Critical - Observed toxic item stored by food. Cascade and soap powder wait area
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked foods walk in cooler
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Handsink cookline full of utensils. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar container.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wiped face, put on gloves did not wash hands.
- Critical - Observed handwash sink used for purposes other than handwashing. Cookline handsink used as dumpsink.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken and raw beef same shelf reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45f, reach in cooler across from cookline.
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings not protected with self-closing doors. Rear door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Flan
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/20/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Covered waste receptacle not provided in women's bathroom. Employee bathroom.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. Behind bar
- Critical - Handwash sink not accessible for employee use at all times. Pan of dishes on handsink by 3 comp sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink behind bar.
- 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 encrusted material on can opener.
- Critical - Observed food stored on floor. Cooking oil
- Critical - Observed live flies in kitchen. Dishmachine area.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed toxic item improperly stored. Odorizer stored on shelf with food items and sinGle serve items.
- Critical - Screening is not 16-mesh to the inch. Rear screen door.
- Waste line missing at soda gun holster. Bar area.
- Critical - Working containers of food removed from original container not identified by common name. Bulk container.
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2/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 3 comp sink.
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. Pan full of dishes on handsink by 3 comp sink.
- 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
- Observed build-up of grease on nonfood-contact surface. Hood filters over griddle.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Food contact surface up spoons.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed hand wash sink used for purpose other than washing hands. Dumpsink wait area.
- Observed personal care item stored with food. Clothing on cola syrup boxes.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy
- Critical - Observed screen in door torn/in poor repair. Rear screen door.
- Observed single-service articles stored without protection from contamination. Aluminum containers.
- Critical - Screening is not 16-mesh to the inch. Rear screen door.
- Waste line missing at soda gun holster. Bar area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/17/2012 | Routine - Food | Warning Issued |
- 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. 60 days to obtain
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8/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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