- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beans, cheese, chick peas with beans, and cooked plantains.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, rice held more than 24 hours without datemarking.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pork 78F on prep table anf ham 77F on slicer. Corrected On Site. This violation must be corrected by : 8-4-10.
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination, hotholding unit at bar not protected from customer contamination. Observed customer walk back in food service area.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, beans bulk container.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, on prep table.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice, bar area.
- Violation: 14-35-1 Observed ripped/worn tin foil used to cover sandwich press..
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Violation: 22-16-1 Observed soiled reach-in cooler shelves.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits, grater stored encrusted with food.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface, hood filters.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface, outside bulk containers.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface, shelf under center prep table in kitchen.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment, knife, spatula and clever stored in crevice behind three-compartment sink.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing, dirty container stored in handwashing sink at bar.
- Critical. Violation: 32-05-1 Observed bathroom facility in disrepair, womens restroom is out of order.
- Critical. Violation: 32-07-1 Observed bathroom facility not clean, bad odor.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, restroom.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, bar handwashing sink.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory, restroom.
- Violation: 36-08-1 Observed floor and wall junctures not coved, in kitchen and bar areas.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
- Violation: 37-09-1 Wall not smooth and easily cleanable, bare wood at three-compartment sink.
- Violation: 37-14-1 Observed ceiling in disrepair, broken and stained tiles in kitchen.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed, call customer call center (850-487-1395) and ask for duplicate license if necessary. Verified with office, Valerie Freeman, that license is current and active.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 10-4-10.
- 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. This violation must be corrected by : 10-4-10.
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8/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beans, cheese, chick peas with beans, and cooked plantains.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, rice held more than 24 hours without datemarking.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pork 78F on prep table anf ham 77F on slicer. Corrected On Site. This violation must be corrected by : 8-4-10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beans 51F, cheese 51F, ground beef 49F, chick peas with beans 51F, cooked plantains 51F in reachin cooler. This violation must be corrected by : 8-4-10.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, wings 126F. Corrected On Site.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures, prep cooler 51F. Remove all potentially hazardous food until repairs are made. This violation must be corrected by : 8-4-10.
- Critical. No conspicuously located thermometer in holding unit, all coolers.
- Critical. Displayed food not properly protected from contamination, hotholding unit at bar not protected from customer contamination. Observed customer walk back in food service area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, beans bulk container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, on prep table.
- Observed ice scoop with handle in contact with ice, bar area.
- Observed ripped/worn tin foil used to cover sandwich press..
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized, no sanitizer available. This violation must be corrected by : 8-4-10.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, grater stored encrusted with food.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Observed residue build-up on nonfood-contact surface, outside bulk containers.
- Observed residue build-up on nonfood-contact surface, shelf under center prep table in kitchen.
- Observed utensils stored in crevices between equipment, knife, spatula and clever stored in crevice behind three-compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing, dirty container stored in handwashing sink at bar.
- Critical. Observed bathroom facility in disrepair, womens restroom is out of order.
- Critical. Observed bathroom facility not clean, bad odor.
- Critical. No handwashing sign provided at a handsink used by food employees, restroom.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions, bar handwashing sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory, restroom.
- Observed floor and wall junctures not coved, in kitchen and bar areas.
- Observed grease accumulated on kitchen floor.
- Wall not smooth and easily cleanable, bare wood at three-compartment sink.
- Observed ceiling in disrepair, broken and stained tiles in kitchen.
- Critical. Hotel and Restaurant license not properly displayed, call customer call center (850-487-1395) and ask for duplicate license if necessary. Verified with office, Valerie Freeman, that license is current and active.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 10-4-10.
- 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. This violation must be corrected by : 10-4-10.
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8/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, cook rice inside reach in cooler.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken s stored with raw beef, inside reach in freezer . Corrected On Site.
- Critical. Observed food stored on floor, bag of rice.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed clean equipment stored on top of ease trap.
- Critical. Observed handwash sink used for purposes other than handwashing, holding equipment . Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, kitchen and front service area.
- Observed food debris accumulated on office area floor.
- Observed hole in wall, inside office area.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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4/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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