- Basic - Cutting board has cut marks and is no longer cleanable-several throughout kitchen and prep areas.
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07/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Cutting board has cut marks and is no longer cleanable-several throughout kitchen and prep areas.
- Basic - Employee personal items stored in or above a food preparation area. Sun glasses on bear tap.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- High Priority - Container of medicine improperly stored. Zantac stored with silverware.
- High Priority - Pesticide use not in accordance with manufacturer's directions. Large container of HOME DEFENSE pesticide in BBQ room.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device, no sign and no soap at sink in bbq room.provided at handwash sink.
- 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.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. lemon scented bleach used for sanitizer.
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5/21/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Sandwich table
- Basic - Soiled reach-in cooler gaskets. Sandwich cooler.
- High Priority - sanitizer solution exceeds the maximum concentration allowed. 200ppm. Operator discarded
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification. **Warning**. Operator states that test was was taken on 9/5/13. Time extending to allow receipt of certification.
- 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. **Warning** waiting for receipt of food manager certification to train employees
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9/19/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks need to have lids and be stored away from food prep **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored with single service items **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Cups in cup holder and aluminum pans **Corrected On-Site** **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By mop sink and hand-wash sink **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Black bag containing chicken in reach in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 70°, cooked chicken 69° hot holding. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked ribs 70°, cooked chicken 69° in hot holding box **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked ribs 70°, bbq chicken 70° thawing at room temperature since 6:30am, Cooked ribs 70°, cooked chicken 69° in hot holding box **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed at 5° below actual temp. Read 27° in cup of ice and water. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
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7/16/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. On clam in the reach in cooler **Corrected On-Site**
- Basic - Food stored in undrained ice. Shrimp stored in undrained **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed food being cooled by nonapproved method. Chicken cooling in sealed bags.
- Critical - Observed food being cooled by nonapproved method. Chicken salad cooling tightly covered, deep pan, in unit constantly opened and closed.
- Critical - Observed food being cooled by nonapproved method. Pasta salad cooling in covered dish.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Manager unable tp tell inspector cold holding temp.
- Critical - Handwash sink not accessible for employee use at all times. Handwash sink in oyster room blocked withnitems in basin.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Strips have been exposed and no scale to check amounts against.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Towel used under cutting board.
- Observed cutting board grooved/pitted and no longer cleanable-most boards throughout facility.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Sink needs Wash, Rinse and Sanitize.
- Observed nonfood-grade containers used for food storage. Plastic grocery bags with foods stored in them in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad-holding 45F. Advised quick chill to 41 or colder.
- Critical - Observed raw animal food stored over ready-to-eat food. 18 count raw shell eggs stored over deli meats and other items.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-Pasta salad.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Wet mop not hung to dry.
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5/18/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Handwash sink not accessible for employee use at all times. To go containers in sink basin. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Manager states he rwn out of them.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed in 3 bin sink.
- Observed single-service articles stored without protection from contamination. Cups at wall by cash register. Corrected On Site.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method-pasta salad cooling tightly covered. Advised uncover foods while cooling.
- Observed gaskets with slimy/mold-like build-up and food debris.
- Observed reach-in cooler gasket torn/in disrepair.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01A-06-1 Operator unable to verify source of shellfish stock and tags however there is no stock on site today.
- Critical - Violation: 02-11-2 No oyster warning sign with required language provided. Corrected On Site.
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days. Stock tags not available, no shell stock being served or sold on this day.
- Violation: 13-03-1 Observed employee with no hair restraint-male employee making sandwiches and prepping including slicing deli meats.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Tiki type countertop by beer tap-unsealed ceramic tile on 2x4 type unsealed wood and wood base.
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Violation: 29-06-1 Plumbing improperly installed-no plumbing/drain for beer tap.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Facility has added beer tap and tiki type counter and has not submitted plan review for additional equipment. Plan review has been submittted however, facility did not pull building permits and city stopped remodel. At this time, facility has no plans to continue project. And remodeled area is not licensable as is. If oyster bar moves forward with plans, and more then 1 year passes before facility is ready, plans may need to be re-submitted to division of hotels and restaurants
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7/7/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Establishment not maintaining shellstock tags for 90 days. Stock tags not available, no shell stock being served or sold on this day.
- Food-contact surface not smooth and easily cleanable. Tiki type countertop by beer tap-unsealed ceramic tile on 2x4 type unsealed wood and wood base.
- Critical - Handwashing cleanser lacking at handwashing lavatory-kitchen. Corrected On Site.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- No plan review submitted and renovations in progress. Facility has added beer tap and tiki type counter and has not submitted plan review for additional equipment.
- Observed employee with no hair restraint-male employee making sandwiches and prepping including slicing deli meats.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Operator unable to verify source of shellfish stock and tags however there is no stock on site today.
- Plumbing improperly installed-no plumbing/drain for beer tap.
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3/29/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing or wiping.
- 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. At least one new employee on staff.
- Observed employee with no hair restraint-male employee preparing subs and other prep work.
- Observed single-service articles stored without protection from contamination-items stored in makeshift storeroom with toilet still in working ciondition. Remove commode and cap off plumbing per George K. plan review-plans have been modified in Tallahassee.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Displayed food not properly protected from contamination. Bread/sub rolls at cash register not protected from customer contamination.
- Observed cutting board grooved/pitted and no longer cleanable-long board at sandwich making unit.
- Observed knife block in use to store knives-at stove area.
- Observed single-service articles improperly stored. Single service wrap, plastic spoons, napkins and minor hermeticly sealed food items stored in restroom.
- Critical. Portable fire extinguisher not fully charged-small unit in kitchen in recharge zone. For reporting purposes only.
- No plan review submitted and renovations in progress. Facility added household-type stove w/oven. Facility is used as a commissary for Nana Tootsie-Dept of Agriculture and Danny's Delight with Hotels and Restaurants. This violation must be corrected by : 12-21-2010. Facility has 30 days (November 22) to submit Plans, plan review application, and fee to Tallahasee. Plans must be processed, approved and licenseable w/i 60 days (December 21, 2010)
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10/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs and marinara sauce-holding at 120-advised quick reheat to 165 then hold at 135 F.
- Observed attached equipment, soiled with accumulated dead bugs.
- No copy of latest inspection report.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Shell eggs on top shelf in reach-in cooler. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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4/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
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3/23/2010 | Routine - Food | Warning Issued |
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