- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Upstairs restroom.
- Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs storage room near rest room.
- Basic - In-use tongs stored on oven door handle. Kitchen. Removed by employee. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Make tables in kitchen. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Fish in triple sink in dish washing room under water that is barely dripping. Put under running water by manager. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Inside bar by hand sink.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Right side of dish washing building.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Murillo hand sinks In Establishment have utensils or sanitizer buckets in them. Removed by manager, **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in main kitchen. Placed by manager. **Corrected On-Site** **Repeat Violation**
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Dinner menu does not have consumer advisory and hangar steak can be ordered under cooked per manager.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler made in the last few days including salsa, cooked pork, and cooked rice.
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10/29/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bulk spices
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by one live roach found. On cook line. Killed by operator. No warning per Cathy. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/30/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Unit by bar.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in cooler at bar.
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1/30/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. In spices in kitchen. **Repeat Violation**
- Basic - Dead roaches on premises. 25 in side building with dish washer and WIC.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in 75°F water at bar.
- Basic - In-use wet wiping cloth/towel used under cutting board. Bar. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Unit by bar.
- Basic - Raw fruits/vegetables not washed prior to preparation. Stickers still on sliced avocados in reach in cooler in kitchen.
- High Priority - Cooked tomatoes hot held at less than 135 degrees Fahrenheit. Red sauce at 120°F in crock pot in kitchen. Turned up by manager.
- High Priority - Roach activity present as evidenced by live roaches found. 38 live found in dish washing and water heater area. Unit is in separate building from main kitchen/food prep area. Establishment had pest control out on 1/28/14 for treatment. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in cooler at bar.
- Intermediate - Employee used handwash sink as a dump sink. Ice in hand sink at bar.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In upstairs server room.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of clear liquid near bar area in Home Depot all purpose sprayer bottle. **Repeat Violation**
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1/29/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food. Bulk spices
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris accumulated on kitchen floor. Under equipment
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in holding unit not covered. Container of orange slices stacked on uncovered cheese
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler pooling water
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over cooked chicken, reach in on cook line
- High Priority - Roach activity present as evidenced by one live roach found. On cook line. Killed by operator. No warning per Cathy. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handle broken off. On cook line
- Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device 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 - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Bean spread 81°
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/18/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside by entrance to kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dish area by dish machine.
- Basic - Hole in wall. In kitchen above reach in cooler.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths throughout establishment.
- Basic - High Priority - Dead roaches on premises. 12 in kitchen under steam trays. 2 in bar. 1 upstairs in server area. Cleaned up by manager. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table in upstairs server station.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing radio in dish area.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Multiple handsinks.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on grill handle in kitchen.
- Lights missing the proper shield, sleeve coatings or covers. In coffee/tea area.
- Critical - No handwashing sign provided at a handsink used by food employees. In kitchen and storage area.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area. Outside under stairs.
- Observed clean equipment stored on floor. Cutting boards service area.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over chicken broth.
- Critical - Outer openings not protected with self-closing doors. Back door of establishment.
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8/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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