- Basic - Attached equipment soiled with accumulated dust.(fan and fan screen in kitchen)
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.(bottled water on expo area) **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.(throughout)
- Basic - Employee with no hair restraint while engaging in food preparation.(employees cooking)
- Basic - Food being prepared outside.(evidence of corn flakes being ground outside)
- Basic - Food stored on floor.(cases of potatoes outside back door)
- Basic - Gaskets/seals on holding unit in poor repair.(3 door upright reach in cooler)
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.(throughout)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(kitchen) **Repeat Violation**
- Basic - Reuse of single-use number 10 cans.(for oil on cooks line)
- Basic - Soil residue build-up on nonfood-contact surface.(under microwaves on cooks line)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.(in toast area) **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.(0ppm in sanitizer bucket in front area) **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. (In multiple locations in kitchen)
- Basic - Working containers of food removed from original container not identified by common name.(bulk bin in kitchen)
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(2 gallons of sausage gravy at 46°f, 1 1/2 pan of retried beans at 44°f cooked yesterday)
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - First aid supplies improperly stored.(back shelf in kitchen)
- High Priority - Food with mold-like growth. See stop sale. (Half bucket of Greek peppers)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(sour cream 47°f, sausage 53°f, ham 48°f all in reach in cooler on cooks line) rechecked at the end of the inspection and found all tcs foods at 41°f or below, operator had called repair company and they serviced cooler during inspection.
- High Priority - Raw animal food stored over cooked food.(raw bacon over ready to eat foods in reach in cooler) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(raw bacon of ready to eat foods in walk in cooler) **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.(after cracking raw shell eggs)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(sausage gravy and retried beans not properly cooled)
- High Priority - Vacuum breaker missing at hose bibb.(outside across from storage area)
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.(about reheating, cooling and sanitizing dishware and utensils)
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (In 3 compartment sink)
- Intermediate - Handwash sink used for purposes other than handwashing.(used as dump sink)
- Intermediate - Hot water not provided/shut off at employee handwash sink.(in restrooms)
- Intermediate - No plan review submitted and approved - bar area added. 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.(bar added in unit next door, both mixed drinks and bottled/canned beverages)
- 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. (On cooks line) **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(pancake batter)
- Intermediate - Slicer blade guard soiled with old food debris.
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.fryer oil
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.dish area **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen cook line area.
- Basic - No handwashing sign provided at a hand sink used by food employees.ladies bathroom.
- Basic - Single-service articles improperly stored.Styrofom cups in aluminum storage with no end caps. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over lettuce in the walk in cooler **Corrected On-Site**
- 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 - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.reach in cooler in dining room server area.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen area.
- Basic - Single-service articles improperly stored.styrofoam coffee cups in aluminum storage with no end caps.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw whole shell eggs over raw beef in marinade **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.Observed cutting board and knife in sink at server area in dining room.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.throughout
- Intermediate - Slicer blade soiled with old food debris.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl In potatoes in reach in cooler.
- Basic - Cardboard used to line nonfood-contact shelves. On cooks line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. On glasses at servers station.
- Basic - Equipment in poor repair. Reach in cooler on cooks line holding food product temperatures at 45°-47°
- Basic - Food stored outside. Large bags of potatoes stored outside back door. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm in sani bucket. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sour cream 45°, sausage 46°, ham 47°, liquid egg 46°, sausage links 47° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over onions and cooked potato in reach in stand up at end of cooks line.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.beside server station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes, rice, gravy in walk in not date marked.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard on shelves in kitchen area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under microwaves encrusted with food debris.
- Critical - Observed container of medicine improperly stored. Employees medicine/ BC on cooks line. **Corrected On-Site**
- Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Critical - Observed interior of microwave soiled. Amanda on right.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, cut melon, sausage and sour cream at 44-55? in reach in cooler on cooks line. **Corrected On-Site**
- Observed utensils stored in crevices between equipment. In between reach in and tables on cooks line.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Milk in server reach in not labeled.
- Wet wiping cloth not stored in sanitizing solution between uses. On cooks line.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shelled eggs stored over vegetables in stand up reach in at end of cooks line. Corrected On Site.
- Critical - Observed the presence of insects, rodents, or other pests. Weevil like insects in flour beside stove. To many to count. Corrected On Site.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Tongs laying in tamales in walk in.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used as liner in stand up cooler in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On bottom of prep table beside cooler.
- Observed ceiling paint peeling in dish area.
- Observed employee cooking/prepping with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. In kitchen and in server area.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Reach in behind cooks line.Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used to line shelf under flat top grill.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood used as shelf in front of flat top grill.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood used behind sink beside dish and under hot hold area under dish.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Grease and food built up on shelf underneath flat top grill.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under microwaves on cooks line.
- Critical - Observed cloth used as a food-contact surface. Cooked ham placed on cloth befo being plated. On cooks line. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Cough drops, icy hot and fish oil supplements stored in kitchen on storage shelf beside stand up coolers.
- Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Shelled eggs stored over beef.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Refried beans being hot held at 125 at time of inspection. Corrected On Site. Reheated to 165
- Wet wiping cloth not stored in sanitizing solution between uses. In dish area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm at time of inspection. Corrected On Site. 50ppm
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting on cups at server station.
- Food-contact surface not smooth and easily cleanable. Cardboard use to line inside of reach in on cooks line.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. One compartment sink in dish area, needs to be recaulked.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On counter top above cooks line with microwaves.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed container of medicine improperly stored. Medicine on cooks line stored above plate assembly area beside bread
- Observed employee with no hair restraint cooking and prepping.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed potentially hazardous food thawed in an improper manner. Sausage not placed under running water while thawing
- Observed reuse of single-service articles. Several single service containers reused on cooks line.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. Melon, steak and beans in cooler not properly covered.
- Observed wall soiled with accumulated grease behind cook line. beind flat top.
- Wet wiping cloth not stored in sanitizing solution between uses. several wet wiping clothes throughout kitchen not stored in sanitizer.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method.(cut melons during cooling) Corrected On Site.
- Critical - Observed food-contact surfaces with an accumulation of old food. ( shelving on cooks line)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.( in cooked potatoes)
- Critical - Observed raw animal food stored over ready-to-eat food.( raw shell eggs over ready to eat foods in reach in cooler)
- Observed single-use containers (boxes and/or cans) reused for the storage of food.(reusing egg crates )
- Critical - Screening is not 16-mesh to the inch.(over fan in kitchen )
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5/3/2011 | 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. Observed raw animal food stored over cooked food.(in upright reach in cooler on cooks line)
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(in sugar)
- Critical. Observed hand wash sink used for purpose other than washing hands.(used to fill bucket)
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(no handwash before putting on gloves to work with food)
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.(0 ppm )
- Critical. Observed container of medicine improperly stored.(on shelving on cooks line)
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(on floor near office)
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12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(raw shell eggs on cooks line at 79 degees f, moved to cooler) Corrected On Site.
- Critical. Observed food stored on floor.(onions in wa in cooler) Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(bread and toast) Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.(old soiled cardboard used as shelf cover on cooks line)
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.(0 ppm of cl2)
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(under microwaves on cooks line)
- Observed utensils stored in crevices between equipment.(knives on cooks line)
- Critical. Hand wash sink lacking proper hand drying provisions.(ladies restroom )
- Observed wall soiled with accumulated grease.(behind cooking equipment on cooks line)
- Critical. Insecticide/rodenticide use not in compliance with regulations.(powder to kill insects on food contact surface, cooks line)
- 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.
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7/22/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. gallon jug of milk Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at wiping cloth solution solution measured at 200 ppm Corrected On Site. recheck 100 ppm
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. chlorine solution measured at 200ppm Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. hot water measured at 65 degr F [employee restrooms] Repeat Violation. This violation must be corrected by : 4/13/10
- No mop/service sink installed/available at establishment.
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2/10/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. gallon jug of milk, ckd rice [walk in cooler]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. measured at 200 ppm Corrected On Site. recheck 100ppm
- Wet wiping cloth not stored in sanitizing solution between uses. cook's line Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. hot water temperature measured at 92 degr F [restrooms]
- Critical. Observed toxic item stored in food preparation area. hand lOtion, match books on shelf above microwave
- Critical. Observed toxic item improperly stored. ashtrays on shelf above wrapped foods, napkIns
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine measured at 200 ppm - wiping cloths Corrected On Site. recheck 100ppm
- Critical. Observed a splitter/multi-plug adapter in use. coffee station For reporting purposes only.
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8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/6/2008 | Routine - Food | Warning Issued |
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