- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen has broken coving
- Basic - Drain cover(s) missing. Wait station area **Repeat Violation**
- Basic - Floors not maintained smooth and durable. Dish area
- Basic - Food stored on floor. Onions in walk in **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Dry storage
- Basic - Wall in disrepair. Old Walk in cooler door frame in dry storage area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter containing egg 75f.
- 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. Batter . **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handink in server area at 80f **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed time form. Corrected on site
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10/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. Clams
- Basic - Drain cover(s) missing.prep area
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.server atea
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.server area and through out kitchen **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.restrooms. **Corrected On-Site** **Repeat Violation**
- Basic - oysters tag removed from original container for long-term storage.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Found at 88° recommend reheating to 165°
- High Priority - Dented can of cream corn present. See stop sale.
- High Priority - Raw animal food stored in same container as ready-to-eat food.raw clams stored with zip lock bags of cooked sausage. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Red hose out side
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Cook line Cutting board(s) moderately stained/soiled. **Repeat Violation**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.service bar **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.server hand sink 92°
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 2 door prep upright cooler door in disrepair.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At server area
- Basic - Floors not maintained smooth and durable. On cook line
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over server area
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's and womens bathroom
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of wasp sspray
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In kitchen area
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In kitchen
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled. Green cutting board at cooks line
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.gaps between painted wood are not sealed
- Basic - Floors not maintained smooth and durable.new bar floor not sealed to prevent food from dropping inside floor
- 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.2 oz souflee in dressing. Corrected on site
- Basic - No handwashing sign provided at a hand sink used by food employees.line sink
- Basic - Stored food not covered in walk-in cooler.sweet potatos
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cod 46f, stuffed fish 46f, stuffed mushrooms in seafood box not holding 41f or below. Items moved to walk in cooler for rapid chill
- 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.Water and breading made within the hour
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tiramasu
- Intermediate - Employee training does not include food allergen awareness information.
- Intermediate - Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.line sink
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7/9/2013 | Routine - Food | Inspection Completed - No Further 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.6/6 no plans submitted for bar renovation
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6/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- 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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4/4/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server getting sauce
- Basic - Gaskets/seals on holding unit in poor repair.fish cooler
- Basic - Leaking pipe at plumbing fixture.3 bin sink dish area
- Basic - No handwashing sign provided at a hand sink used by food employees.outside bar
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.dry storage has no elf closing devices
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter hips 53f on line. Discarded by operator
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.sour cream 54f. Discarded by operator
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Clas in walk in cooler 47f
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.oysters. Corrected on site
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter ;45f, cheee 45f. Just stocked corrective action taken
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.butter chips discarded by chef
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Pie and cheesecake
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar outside
- 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.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several new people
- Intermediate - Reach-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. 2 door fish cooler
- 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. Fish walk in
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4/2/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm must manually sanitize until the machine is to code
- Floors not constructed easily cleanable.brojen tile/missing grout on the kitchen floor
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs are stored on the hpod support Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.in bread crumbs Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter at 100 d Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw beef over rte lobster on the cook line Corrected On Site.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.box down-only produce Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manually sanitize dishes until fixed
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs on oven handle
- Critical - No handwashing sign provided at a handsink used by food employees.line
- 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. 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. Several new people
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelf in chemical area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.trash can
- Critical - Observed coler gaskets torn -walk in seafood
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in bread crumbs
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear kitchen door
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable.Tile missing
- Mats and duckboards not removable or easily cleanable.torn
- Critical - No handwashing sign provided at a handsink used by food employees.wait area Corrected On Site.
- Observed garbage can lid open.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in sauce Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.4 door unit blowing at 33,but food above 41f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauce 47f,cream 45f. Items removed from cooler. Maint called
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door missing gasket
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored;stored on cook's apron and shoulder. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at bars three-compartment sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Observed colored cutting board grooved/pitted and no longer cleanable at cook line.
- Critical - Observed encrusted, soiled material on colored cutting boards at line. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method ,clam chowder cooling in deep container and cooked pasta tightly covered in deep container in walk in coolers. Corrected On Site.
- Observed fry line cooler gasket missing on door.
- Critical - Vacuum breaker mising at hose bibb cold water outside mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.corn 46f salad bar Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.corn ears 45f buffet Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Salad bar
- Equipment or utensils not designed or constructed cleanable. shelves not cleanable
- Observed walk-in cooler door jam torn/in disrepair.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.oppm
- Observed leaking pipe at plumbing fixture.dish
- Critical. No handwashing sign provided at a handsink used by food employees.womans
- Critical. Outer openings not protected with self-closing doors.rear door self closure broken
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11/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoop
- Critical. Violation: 17-03-1 Observed missing/inaccurate/damaged gauges on dishmachine.data plate
- Violation: 36-12-1 Floors not constructed easily cleanable.grout worn Repeat Violation.
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1/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse . Items on salad bat that are Potentially hazardous
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse . citrus butter Corrected On Site.
- Critical. Observed packaged food not labeled as specified by law.oil /vinegar on buffett
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.potato salad 54,cottage cheese 55f,pepperoni55, melon 54f,ham 51f, cheese 51f
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.server station creamers on top 73f Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.citrus butter 96f
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Product that is potentially hazardous not maintaining 41 or below
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in citrus butter
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoop
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.data plate
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen
- Floors not constructed easily cleanable.grout worn Repeat Violation.
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1/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham CH 52 Corrected On Site.
- Critical. Observed missing/inaccurate/damaged plate on dishmachine.data plate worn
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.sautee pan
- Critical. No handwashing sign provided at a handsink used by food employees.prep
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.screen door -rear
- Floors not constructed easily cleanable.grout missing
- Observed wall in disrepair.missing tile
- Observed wall in disrepair.line
- Light not functioning.walk in
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/30/2009 | Routine - Food | Warning Issued |
| No report available. | 9/12/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/11/2008 | Routine - Food | Warning Issued |
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