- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 118° f
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Soil residue in food storage containers. Rice
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Warmer.
- Basic - Floor area(s) covered with standing water. Walk in cooler
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2013 | Complaint Full | Call Back - Complied |
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler not maintaining food inside at 41 or lower
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon at 49 f, ground beef at 49 f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plant foods at 90 f, garlic/oil mixture at 82 f, 20 boxes of packaged of cooked rice found at 70 f, beef 122 f at front counter steam table, eggs 106 f at front counter, chicken 87, rice 76 f, m. Potatoes 125 f At call back cooked rice 112 for delivery, cooked potatoes 125, cooked chicken for delivery 102f
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry Inside walk in cooler found at 47 f, raw beef found at 47 f At call back 47, 48 degrees Fahrenheit at walk in cooler
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- 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. New food prep area not enclosed
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7/22/2013 | Complaint Full | Call Back - Extension given, pending |
- No Violations Were Observed
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6/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler not maintaining food inside at 41 or lower
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon at 49 f, ground beef at 49 f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plant foods at 90 f, garlic/oil mixture at 82 f, 20 boxes of packaged of cooked rice found at 70 f, beef 122 f at front counter steam table, eggs 106 f at front counter, chicken 87, rice 76 f, m. Potatoes 125 f At call back cooked rice 112 for delivery, cooked potatoes 125, cooked chicken for delivery 102f
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry Inside walk in cooler found at 47 f, raw beef found at 47 f At call back 47, 48 degrees Fahrenheit at walk in cooler
- Intermediate - Certified food manager fails to exhibit active managerial control. By not properly controlling hot holding and cooling process
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- 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. New food prep area not enclosed
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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5/17/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Food stored ,prepared in a room/shed that is not fully enclosed.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler not maintaining food inside at 41 or lower
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon at 49? f, ground beef at 49? f
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Pork cooling for over 10 hours found at 45 degrees
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plant foods at 90? f, garlic/oil mixture at 82? f, 20 boxes of packaged of cooked rice found at 70? f, beef 122? f at front counter steam table, eggs 106? f at front counter, chicken 87?, rice 76? f, m. Potatoes 125? f
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry Inside walk in cooler found at 47? f, raw beef found at 47? f
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pork inside walk in freezer
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork cooked day before found at 45? f in walking cooler. Pork not cooled down to 41? f within 6 hrs.
- Intermediate - Certified food manager fails to exhibit active managerial control. By not properly controlling hot holding and cooling process
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
- 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. New food prep area not enclosed
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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5/16/2013 | Complaint Full | Warning Issued |
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with gloves on.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 46? f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Salmon 120? f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food not cool down within 6 hours.
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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4/3/2013 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical - Observed employee changes gloves without washing hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food being cooled by nonapproved method. Repeat Violation.
- Observed food debris accumulated on outside walkin cooler floor.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor.
- Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup 62 degrees rabo encendido 48 degrees
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical - Utensils/pots not sanitized properly after cleaning.
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10/10/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/13/2012 | Complaint Full | Call Back - Complied |
- Critical - NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED. TIME EXTENSION 8/28/12
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6/29/2012 | Complaint Full | Call Back - Complied |
- 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. This violation must be corrected by : 8/28/12.
- Critical - Observed food being cooled by nonapproved method. BIG DEEP POT OF SOUP IN WALK_IN COOLER
- Critical - Observed potentially hazardous food thawed in an improper manner. BEEF, POULTRY, SEAFOOD
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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6/28/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed floor area(s) covered with standing water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed floor area(s) covered with standing water.
- Critical - Observed less than 1 handwash sink or number required by law for employees.AT THE CAFETERIA
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Observed floor area(s) covered with standing water.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/30/2011 | 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.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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9/3/2010 | 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. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/7/2008 | Routine - Food | Warning Issued |
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