- Basic - Baking/pizza pans have accumulation of black debris.
- 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. Observed new hood system installed as well as two open friers in kitchen area.
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08/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- High Priority - Live flies in kitchen.
- 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. Observed new hood system installed as well as two open friers in kitchen area.
- 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.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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6/20/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop used for cheese stored with handle in cheese.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Went from touching sanitizer solution to working with food and no hand washing.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sausage 46°, sauce 62°, chicken 46° cheese 44° in the make table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza found hot held at 121°. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In any hand sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By frier station.
- 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. Observed new hood system installed as well as two open friers in kitchen area.
- 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.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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6/19/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Missing drain plug at dumpster.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham,cooked sausage, cut tomatoes at 50° at make table. Operator closed unit to help bring down temp.
- 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.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee bathroom.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Cheese bread sticks held at 129 F **Corrected On-Site**
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BLUE CHEESE AT ROOM TEMP 60 F This violation must be corrected by : 1-12-2010. This violation must be corrected by : 1-13-2010.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RANCH IN ROOM TEMP 60 f This violation must be corrected by : 1-13-2010.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC DIPPING AT ROOM TEMP AT 72 F This violation must be corrected by : 1-12-2010.
- Critical. Observed potentially hazardous food thawed at room temperature. cold sauce
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen top sheves kitchen area
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed drity accumulated under most kitchen equipment.
- No copy of latest inspection report.
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1/12/2010 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN TOP
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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