- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout back of kitchen by triple sink area. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees certificates show 2013 as expiration, manager states they are not expired, changed date. **Corrected On-Site** **Warning**
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout back of kitchen by triple sink area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Across from front counter under bread storage on prep table. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey leg in hot holding unit 122°, corrective action, temperature on unit turned up. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from area next to triple sink, hand sink removed from front prep area behind ice/water machines along cookline, hand sink removed directly across from dishwasher. **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. 3 hand sinks removed, one in front of kitchen across from ice machine, one next to triple sink, one directly across from dishwasher without consulting plan review. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees certificates show 2013 as expiration, manager states they are not expired, changed date. **Corrected On-Site** **Warning**
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5/14/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Plumbing system in disrepair. Reach in cooler near door is not draining properly
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cloth under cutting board
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. FOOD SERVICE EMPLOYEE WEARING WATCH
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN 120-126'F IN HOT HOLDING REACH-IN AT FRONT COUNTER SERVICE AREA. CHICKEN HOT HOLDING AT 117-118'F IN COOLER IN KITCHEN.Corrected On Site. DISCUSSED TIME AS A PUBLIC HEALTH CONTROL.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. 5/18/11-Manager Card not on file in back file cabinet. Owner has an emergency and is not available.
- 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. 5/18/11- employee trained per same employee- copies of cards not on file in back file cabinet. Per employees owner is at an emergency and not available.
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5/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed ice scoop with handle in contact with ice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken leg and breast holding in ice chest Corrected On Site- reheat to 165F
- Wet wiping cloth not stored in sanitizing solution between uses. sitting in plain water
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3/2/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad with shredded cheddar sitting on counter top - observed employee using salads to serve customers *Corrected On Site- used within 15 minutes of putting product out on counter, all other salads in reach in behind service counter- refrigeration ambient temperatures at 41F
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. *pork ribs, turkey loaf, bbq chicken, beef ribs in tall hot holding unit at service line-front *turkey load, ribs in ice/hot chest- back area, back up product *Corrected On Site- foods to be reheated to 165F for use, all other items to be discarded or used by 2:30pm
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed toxic item improperly stored. hanging from handwash sink
- Critical. Hotel and Restaurant license not properly displayed.
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey loaf, and beef- Corrected On Site- reheat to 165F or discard by 2pm
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. twist top bottle and open beverage container Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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6/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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