- 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.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cookline. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the prep table utensils in standing water. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.Eggs 44°, cheese 45°, ham 45°, blue cheese 45°, tomato 46°. Corrective action taken was to Ice down and lower temperature setting to a lower setting.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Egg salad 45°, potato 45°, butter 45°, shrimp 45°, chicken 45°all item in the walkin cooler, corrective action was to lower settings and move TCS food into working reach in cooler
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained, small cutting boards
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Portable hand sink by the buffet table.
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment in poor repair. Rusted shelving in dishwashing area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cookline. **Warning**
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1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Chill sticks stored on floor at walkin freezer. **Warning**
- 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. **Corrected On-Site** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. At dishwashing area. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on shelving next to clean utensils in dishwashing area. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Nonfood-contact equipment in poor repair. Rusted shelving in dishwashing area. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not inverted. **Warning**
- Basic - Soiled reach-in cooler gaskets. At TRAULSEN cooler near kitchen entry, TRAULSEN freezer in bread station, salad prep area flip top cooler and victory cooler in salad prep area. **Warning**
- Basic - Stored food not covered in walk-in cooler. Turkey and prepped veggies . **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw seared flank steak stored above cooked chicken at walkin cooler. **Corrected On-Site** **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. At bar sink. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cookline. **Warning**
- Intermediate - Handwash sink missing in food preparation/ service room or area. No HANDWASH sinks available in carving stations and ice cream station in buffet area. **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. Addition of ice cream service station and meat carving stations in buffet area . No HANDWASH sinks available. **Warning**
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. At dressing containers in salad prep cooler. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving unit soiled in salad prep area near 2 compartment sink and in plate storage shelving in Grandemanger area. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Lobster **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Lids in plate storage area at front line and equipment in dishwashing area.
- Basic - Clean linens stored on floor.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishwashing area. **Corrected On-Site**
- Basic - Equipment in poor repair. Counter in disrepair on servers station.
- Basic - Interior of microwave soiled with encrusted food debris. Bread toasting station. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At TRAULSEN cooler in bread toasting station. At TRAULSEN cooler near plate storage in front line area. At prep cooler in salad prep area. At cooler in Gardemanger area.
- Basic - Stored food not covered in walk-in cooler. Prepped onions, carrots and potatoes. **Corrected On-Site**
- Basic - Walk-in freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Flour container in rear prep area. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Stainless steel cleaners stored next to clean equipment in dishwashing area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Shut off at bar.
- Intermediate - No soap provided at handwash sink. Bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prime rib, and turkey at walkin cooler. **Corrected On-Site**
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad prep cooler. Corrected On Site. potentially hazardous foods removed from cooler.
- Critical - Equipment food-contact surfaces and utensils not sanitized. no sanitization step at 3 compartment sink and dishwashing .
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. for salmon served raw.
- Critical - Hand wash sink lacking proper hand drying provisions. card room station
- Critical - Handwash sink not accessible for employee use at all times. obstructed at bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. card room station
- Critical - Hot water not provided/shut off at employee hand wash sink. 90 degrees at employee men's restroom .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at flour container . Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. at salad prep coolers.
- Critical - No handwashing sign provided at a handsink used by food employees. card room station .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of the ice machines.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed clean equipment stored on floor. dishwashing area .
- Observed gaskets with slimy/mold-like build-up. at TRAULSEN coolers next to meat grinder, bread station, server's drink station and dessert prep area .
- Critical - Observed handwash sink used for purposes other than handwashing. used to store equipment in bar area.
- Critical - Observed interior of microwave soiled. at cookline .
- Observed nonfood-contact equipment in poor repair, pull door on prep table at cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melon at 60 degrees in ice bath. Corrected On Site. ice to food level.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna, chicken ,ham and eggs at 50 degrees at salad prep cooler. Corrected On Site. voluntarily discarded.
- Critical - Observed raw animal food stored over cooked food. raw salmon over cooked fish at walk in cooler . Corrected On Site.
- Critical - Observed toxic item stored by utensils. chemical cleaning bottles over plates. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken at walk in freezer , prepped veggies at produce walk in cooler , and turkey at protein storage walk in cooler .
- Critical - Observed unlabeled spray bottle. dessert prep area .
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. at 3 compartment sink in dishwashing area .
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils. in dining room area and card room area.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. at dishwashing machine .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at wiping cloth bucket .
- Critical - Working containers of food removed from original container not identified by common name. spice container in rear prep area .
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.WET STACKED CLEAN PANS
- Observed ceiling in disrepair.STAINS GARDE MANGER STATION
- Critical - Observed handwash sink used for purposes other than handwashing.BAKERY
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed leaking pipe at plumbing fixture.DRAIN OF 3cs
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE WATER
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area.BAKERY
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed ceiling in disrepair.THROUGHOUT KITCHEN Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.CHICKEN WALKIN
- Critical - Unlabeled toxic container does not bear the manufacturer's label.SPRAY BOTTLE
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.WALKIN #2 RAMP LOOSE
- Lights missing the proper shield, sleeve coatings or covers.WALKIN
- Observed ceiling soiled with accumulated food debris.GARDE MANGER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.PANTRY
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Plumbing system in disrepair.DRAIN MOP SINK
- Critical - Unlabeled toxic container does not bear the manufacturer's label.SPRAY BOTTLE BAKERY
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.PANTRY AND MAIN WALKIN S
- Observed cooler gasket torn/in disrepair.COOKSLINE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.HOOD FILTERS
- Critical. Handwash sink not accessible for employee use at all times.PANTRY
- Observed ceiling soiled with accumulated food debris.PANTRY
- Critical. Observed toxic item stored by food.PANTRY
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.VICTORY UPRIGHT REACHIN
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.COFFEE
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface.STOVE TOP 4 BURNER
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.HANDWASH END OF COOKSLINE
- Critical. Violation: 53B-08-1 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
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5/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE PANTRY
- Critical. No conspicuously located thermometer in holding unit.VICTORY UPRIGHT REACHIN
- Critical. Observed food stored on floor.WALKIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.IN SANITIZER
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.COFFEE
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface.STOVE TOP 4 BURNER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.HOOD FILTERS GRILL
- Critical. No handwashing sign provided at a handsink used by food employees.HANDWASH END OF COOKSLINE
- Critical. Observed toxic item stored by food.SPRAY BOTTLE CLEANER 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. Pro
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2/25/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Vacuum breaker mising at hose bibb.OUTSIDE CAN W SH
- Critical. Vacuum breaker mising at hose bibb.DISHMACHINE AREA HANDWASH SINK HOSE
- Critical. Exit signs not properly illuminated. For reporting purposes only.KITCHEN
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10/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
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