- Basic - Bowl or other container with no handle used to dispense food. Bowl in breadcrumbs.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Air curtains soiled on doorway by cookline.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Bowl stored in mop sink.
- Basic - Floor tiles cracked, broken or in disrepair. Floor in disrepair in walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's bathroom
- Basic - Soiled reach-in cooler gaskets. At turbo air cooler main cook line.
- Basic - Storage of tools on shelf above or with food. Stored above reach in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line.
- Basic - Wiping cloth sanitizing solution stored on prep table.
- Basic - Working containers of food removed from original container not identified by common name. Sugar in dry storage.
- High Priority - Container of medicine improperly stored. Stored with dishes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beverage air reach in cooler lower unit. Ambient air temperature 47°. Cream 51° F . Food discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken hearts over raw beef over breadcrumbs. Raw beef over cooked chicken and cooked beef.
- High Priority - Toxic substance/chemical stored by or with food. Chemicals with olive oil. WD-40 stored over reach in cooler. Windex next to toothpicks. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom water temp 86°. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
- Intermediate - No soap provided at handwash sink. Bar area.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut lettuce at 50° F in the cooling process in reach in cooler of ambient air temperature of 47°. Moved to working cooler. Corrective action taken.
- 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. Beverage air at cookline. Ambient air 47°. All potentially hazardous food removed from cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce made two days ago.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/25/2014 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
|
6/9/2014 | Routine - Food | Call Back - Complied |
- 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 Carving station and spit roast oven in buffet area. **Warning**
- Intermediate - Nonfood-grade basting brush used in food.in carving station. **Warning**
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5/5/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling tile in disrepair. Water damaged ceiling tile in cookline area near entryway. **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 - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in dry storage area shelving not properly inverted. **Corrected On-Site** **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Bar. **Warning**
- Basic - Waste line missing at soda gun holster. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food storage area. Dry storage area near walkin cooler . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains at 104° F at buffet table. Reheated and placed in buffet again holding a temperature of 166° F **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef at glass door cooler in cookline area. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store blender lids at bar. **Corrected On-Site** **Warning**
- Intermediate - No hot running water at three-compartment sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. **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 food prep area in buffet station. **Warning**
- Intermediate - No soap provided at handwash sink. Bar and cookline. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
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4/17/2014 | Complaint Full | Warning Issued |
- 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 carving station and spit roast oven by buffet area. **Warning**
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2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Beef and flan mix. **Corrected On-Site** **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar top. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm . **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over chocolate at walkin cooler. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **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 Carving station and spit roast oven in buffet area. **Warning**
- Intermediate - Nonfood-grade basting brush used in food.in carving station. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cheese Flan mix at walkin cooler. **Corrected On-Site** **Warning**
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2/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of igloo coolers at bar soiled. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. On cookline cooking equipment. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Eating by carving station. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored with knives in servers station. **Warning**
- Basic - Equipment in poor repair. Rusted shelving in rear prep area. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. By fryer, water pooling inside the crack. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. By flip top cooler in cookline area. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water in buffet area. Water at 84° F, No running dipper well observed. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top cooler at cookline. **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic cups and lids Stored in dirty container in cookline area. **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. Used to wash dishes in 3 compartment sink. **Corrected On-Site** **Warning**
- Basic - Waste line missing at soda gun holster. Bar. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour containers. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched eyebrows with gloves on , then touched clean cutting board without taking gloves off first and washing hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork in oil at cookline under no temperature control at 86° F. Place in cooler. Must discard within 4 hours from leaving temperature control. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked plantains at 115° F at buffet table. Increase heat. Cooked steak on top of stove under no temperature control at 125° F. Put on top of heat at stove.**Corrected On-Site** . Foods must be discarded within 4 hours from leaving temperature control. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over fries at glass door cooler in cookline area. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw fish at glass door cooler in cookline area. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Missing sneezeguards at dessert/fruit station , carving station and ice cream station in buffet area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. In rear prep area and cookline area. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. No HANDWASH sink in carving station and by spit-roast oven at buffet station. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 82° F in restrooms. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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 carving station and spit roast oven by buffet area. **Warning**
- Intermediate - Soil residue in food storage containers. Flour containers in cookline area. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In servers station. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
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9/19/2013 | Routine - Food | Warning Issued |
- Basic - Food stored in dry storage area not covered, flour.
- High Priority - License is expired and is more than 60 after expiration date. Confirmation #126021404. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food, raw chicken over raw beef, bbq skewers. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, raw pork over sausage in reach in cooler. **Corrected On-Site**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clen glasses in dishrack on floor.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, beef 50 degrees, made at approx. 6 pm on 07/17/12., in walk in cooler.
- Critical - Observed food being cooled by nonapproved method, beef made on 07/17/12, 50 degrees, cooled in large bus plastic bus tub in the walk in cooler.
- Critical - Observed food stored on floor, juice at bar.
- Observed nonfood-contact equipment in poor repair, bottom of prep table in kitchen, rusty.
- Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over dressing in reach in cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, back door by restrooms.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, fish on buffet line 93 degrees. Discussed Time as a public Health control with operator. Management Time marked fish and will discard at 3:00 pm.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, chlorine 0 ppm. Informed operater 3 compartment sink until dishmachine sanitizer is at proper minimum strength.
- Critical - Establishment operating without a current Hotel and Restaurant license. License expired 12/01/11. Corrected On Site. Confirmation number, 117043366. Case # 34330.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, raw beef over sausage in reach in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw beef.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items. Repeat Violation.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, pork in reach in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface reach in cooler, doors, throughout.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, handles on handwashing sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, microwave door.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, mopsink in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, soap dispenser.
- Critical - Observed food being cooled by nonapproved method establishment using large plastic bus tubs and items are covered.
- Observed ice scoop with handle in contact with ice, bar. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, throughout establishment. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit watermelon and pasta salad on buffet. Corrected On Site. Management added more ice.
- Critical - Observed soil residue in storage containers and lid holding rice. Repeat Violation.
- Critical - Observed toxic item stored by food, bar. Corrected On Site.
- Critical - Observed unlabeled spray bottle over 3 compartment sink. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items throughout establishment. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm, informed operater the 3 compartment sink must be used until the dishwasher is reaching the proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions, by fryers. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed ceiling in disrepair, over handwash sink, by fryers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, storage bins throughout kitchen.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, true unit.
- Critical - Observed handwash sink used for purposes other than handwashing, dirty blender stored in sink, bar.
- Observed hole in ceiling, above 3 compartment sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice in walk in cooler. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, small reach in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, turbo air.
- Observed nonfood-grade containers used for food storage, shopping bags true unit.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food whole eggs over raw onions in reach in cooler. Repeat Violation.
- Observed single-service articles improperly stored, not inverted.
- Critical - Observed uncovered food in holding unit/dry storage area, cocoa. Repeat Violation.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in mopsink area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, plaintains. Corrected On Site. Employee reheated.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation, dirty power plug laying on raw potatoes. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb, mop sink.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw beef over vegges in walkin cooler
- Critical. Observed food stored on floor. observed in walkin freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Ceiling tile missing.
- Critical. Observed unlabeled spray bottle.
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8/3/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust observed food- flour, dry mixes, potatoes stored under prep tables.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Floors not maintained smooth and durable.
- Observed floor area(s) covered with standing water.
- Ceiling tile missing.
- Observed wall in disrepair.
- Critical. Observed unlabeled spray bottle.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 111F
- Critical. No conspicuously located thermometer in holding unit. Tall glass door reachin cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef stored above produce in walkin cooler.
- Critical. Observed raw animal food stored over cooked food. raw fish & raw chicken stored above cooked beans in reachin cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Rear door.
- Observed wall soiled with accumulated grease. Behind grill and next to fryer.
- Observed attached equipment soiled with accumulated grease. hood
- Critical. Observed unlabeled spray bottle.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/20/2008 | Routine - Food | Warning Issued |
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