- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Prep table is made from non food grade wood. **Warning** At 24hr callback- prep table top is constructed of non food grade wood
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine is under 10 ppm, recommended setting up three compartment sink quaternary ammonium **Warning** At 24hr callback- Chorine dish machine about 25 ppm, manager stated temperature was about 110-117°F, recommended to continue to use triple sink if dish machine temperature does not reach 120°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 64°, cream cheese 67°, yogurt 60°, milk 70° on customer self serve buffet, recommended Time as a Public Health Control **Warning** At callback- yogurt ambient 70°, milk in pitchers 52°, manager stated items were going to be placed on Time as a Public Health Control. Items need to be time marked
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Melon is kept out only during breakfast hours according to kitchen employee, provided Time as a Public Health Control forms and recommended adding time mark **Warning** At 24hr callback- melon still requires date mark, Time as a Public Health Control forms have not been filled out
- 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. **Warning** At 24hr callback- no proof of manager certification
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10/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Around and above nozzles on juice machine **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Prep table is made from non food grade wood. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine is under 10 ppm, recommended setting up three compartment sink quaternary ammonium **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 64°, cream cheese 67°, yogurt 60°, milk 70° on customer self serve buffet, recommended Time as a Public Health Control **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Melon is kept out only during breakfast hours according to kitchen employee, provided Time as a Public Health Control forms and recommended adding time mark **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Only Hand wash sink in kitchen prep area across from triple sink **Warning**
- 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. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For chlorine dish machine, or quat test kit for three compartment sink quaternary ammonium **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. Hand sink removed in kitchen prep area **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**
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10/14/2014 | Routine - Food | Warning Issued |
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around nozzles on unit in guest area has excessive build up. At callback- juice nozzles have heavy accumulation of black substance.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice chute on 1st floor has excessive black mold build up. At callback- ice machine had heavy accumulation of black substance.
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4/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Coffee stored on floor in kitchen area under counter.
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing in both men's and women's restrooms used by employees by front desk.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around nozzles on unit in guest area has excessive build up.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer was not functioning properly.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink contained spray bottle of chemical.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice chute on 1st floor has excessive black mold build up.
- 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. Employees that work breakfast bar do not have proof of any training and have been working longer than 60 days. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Establishment had no quat test strips available, but Ecolab rep arrived and dropped some off. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher sitting on floor under hand sink.
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2/12/2014 | Routine - Food | Warning Issued |
- Intermediate - Handwash sink not accessible for employee use at all times. Box fan on hand wash sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by crash cart **Corrected On-Site**
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2/18/2013 | Routine - Food | Call Back - Complied |
- 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. On dry storage shelf **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Various items 46'F- 48'F, not stop saled just put in cooler yesterday, 24 hr callback
- Intermediate - Cold holding equipment incapable of 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. Upright reach in cooler ambien thermometer reads 48'F
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by crash cart **Corrected On-Site**
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2/14/2013 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed unlabeled bottles. QUAT tablets for 3 compartment sink not labeled
- Critical - Working containers of food removed from original container not identified by common name. oatmeal, almonds, brown sugar
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- 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. Copy only available
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets in refrigerator
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No complete 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. Observed Copy only was provided in kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. pan set on top of handwash sink
- Observed single-service articles improperly stored. straws set on handwash sink edge
- Observed single-service items stored on floor. spoons under prep table
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Displayed food not properly protected from contamination. apples not wrapped
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese , butter Corrected On Site- discarded by manager
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. bagels and muffins Repeat Violation.
- Critical. Observed food stored on floor. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws placed in container exposed to contamination
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4/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cream cheese , butter, eggs, cut fruits
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. egg patty's out 1hr- product gets discarded at the end of breakfast -Corrected On Site.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Sanitizer in same sink with soap and water.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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