- Basic - Equipment in poor repair. Chest freezer door **Warning**
- Intermediate - Refrigerator 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. Cookline cooler **Warning** 10/7/14 not using bottom part of cooler . Ice product on top part of cooler. Person in charge states they have called of service.
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10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Chest freezer door **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced scallops 55F, shrimp 47F, raw seafood area of kitchen. Cookline cooler: shredded cheese and sliced tomatoes 47F, raw beef 48F, sliced cheese 48F. Ham and hash 43F. Improperly iced on cookline: egg wash for French toast, 80F. Milk 48F in left minute maid cooler, out and returned to cooler per operator. Server area: Single service creamers 84F. Advised to use UHT creamers. Cut tomatoes 63F, improperly iced. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage links 121-143F, steam table of cookline. Advised to reheat to 165F to hot hold at 135F or above. **Warning**
- High Priority - Presence of insects, rodents, or other pests. More than 20 ants on prep table, main kitchen area next to iced seafood. **Warning**
- Intermediate - Refrigerator 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. Cookline cooler **Warning**
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10/03/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup. **Corrected On-Site** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Equipment in poor repair. Chest freezer door **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Leaking pipe at plumbing fixture. Hot water line along wall, dish area **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area in front of beer cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar. Operator discarded. **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced scallops 55F, shrimp 47F, raw seafood area of kitchen. Cookline cooler: shredded cheese and sliced tomatoes 47F, raw beef 48F, sliced cheese 48F. Ham and hash 43F. Improperly iced on cookline: egg wash for French toast, 80F. Milk 48F in left minute maid cooler, out and returned to cooler per operator. Server area: Single service creamers 84F. Advised to use UHT creamers. Cut tomatoes 63F, improperly iced. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage links 121-143F, steam table of cookline. Advised to reheat to 165F to hot hold at 135F or above. **Warning**
- High Priority - Presence of insects, rodents, or other pests. More than 20 ants on prep table, main kitchen area next to iced seafood. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Warning**
- Intermediate - Refrigerator 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. Cookline cooler **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Current employees on duty expired 7/6/14, 7/14/14 **Warning**
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10/02/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Left glass minute mail cooler
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Hole in wall. Several small holes along baseboards throughout kitchen
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage and prep in front of keg cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Oyster cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Left glass minute mail cooler
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese grits 45F and 48F chowder 49F, buttermilk at 46F in left minute maid cooler. All items in cooler overnight except but milk ber operator.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. After handling raw fish. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling Muffin **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid egg at 78F, hash browns at 59F.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Shell eggs.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 80F on cookline
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cooked sausage, cookline. Raw chicken over oysters to be served raw, oyster cooler.. Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over seafood. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine or quat chemical test kit provided when using chlorine/quat sanitizer at three-compartment sink/warewashing machine/ wiping cloth buckets
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- 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. Left glass minute maid cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Several
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6/4/2014 | Routine - Food | Warning Issued |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Single service creamers at 68, returned to cooler after being out per operator. .
- 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. Adding a server station with ice scooping
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1/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler
- Basic - Plumbing system in disrepair. No hot water at mop sink. Mop sink drains into waterway. This violation must be corrected by 1/27/14
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Single service creamers at 68, returned to cooler after being out per operator. .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 55 with no time or temperature control on cookline, advised to use TAPHC.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 127-179 in steam advised to stir periodically.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over vegetables above sandwich cooler. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Adding a server station with ice scooping
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 covered while cooling. Gravy covered half full in 5 gallon bucket. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Men's room
- Intermediate - Spray bottle containing toxic substance not labeled. Winded. **Corrected On-Site**
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11/27/2013 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A) old labels on containers. Ham dated 6/19. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Storage room
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Breading
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline, continental cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In Traulsen cooler scallops 70F, out and returned to cooler per operator.
- High Priority - Presence of insects, rodents, or other pests. In open bag of flour, several small insects crawling in flour. Operator voluntarily discarded.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw seafood over tomatoes, Traulsen cookline. Amana cooler, beef and oysters over butter. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Open packages of liver, chicken over fries, True freezer **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. On deck
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Traulsen cooler reading 5-7F, food temperatures 41F.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area, cookline. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Server area, batteries dead **Corrected On-Site**
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Reads 10 ppm cl. Manual sanitize until machine reads 50-100ppm cl.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site**
- Critical - Observed cooling cooked potatoes in colander on 3 compartment sink next to employee removing wrappers from frog legs and putting wrappers next to colander. Potential for cross contamination observed. Per operator, potatoes for home fries will be reheated.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp and fish improperly iced at 47-53F. Operator added more ice. PH creamers 47-53F, returned to refrigeration after being out on table. Operator voluntarily discarded.
- Critical - Observed potentially hazardous food thawed in standing water. Fish, shrimp and frog legs thawing standing water 42-56F. **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs over ham, cheese, corned beef, cookline cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef, next to pork, white cooler next to office.
- Critical - Observed unlabeled chemical spray bottle.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Corned beef dated 11/18. Ham dated 11/14.
- Critical - Vacuum breaker missing at hose bibb. Patio
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. discontinue use of machine to sanitize until machine reads 50-100ppm
- Critical - Employee training certificates photocopied; no originals available
- Critical - Hot water not provided/shut off at employee hand wash sink. womens restroom
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cup in sugar. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline and white cooler next to office
- Critical - No thermometer provided to measure temperature of food product. Batteries dead Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Top surface
- Observed food debris/grease accumulated on kitchen floor under cooking equipment
- Critical - Observed raw animal food stored over ready-to-eat food. ground beef over raw potatoes, cookline Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer greater than 400ppm Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap at back door
- Critical - Required consumer advisory for raw/undercooked animal food not provided for breakfast menu
- Critical - Vacuum breaker missing at hose bibb. 2 hoses on dock.
- Critical - Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 46-49F, ham at 50 in drop in portionn of cookline cooler. Advised to use metal instead of plastic, not overfill and keep lid closed.
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5/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training certificates photocopied.
- Critical - Establishment not maintaining shellstock tags not in chronological order
- Critical - No conspicuously located thermometer in holding unit. cookline Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. glass and white coolers Corrected On Site.
- No copy of latest inspection report.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over clean cups Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water. under dish machine, from oyster bin
- Observed food build-up on door track of glass cooler.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cooked bacon. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 46-49F, ham at 50 in drop in portionn of cookline cooler. Advised to use metal instead of plastic, not overfill and keep lid closed.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood stored over oysters served raw, cookline
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over bread, chest freezer, Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef, eggs over bacon, cookline Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 400ppm quat.
- Critical - Observed soiled reach-in cooler gaskets, fish cooler
- Oyster steamer stored and used on deck/no protection or enclosure
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 110-12- and 84-115F under heater. advised to reheat to 165F to hold at 135F or above.
- Critical - Working containers of food removed from original container not identified by common name. sugar. Corrected On Site.
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3/2/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-03-1 Stem type thermometer not within the intended measuring range of use. Range 50F-550F.
- Critical - Violation: 53B-08-1 Employee training certificates photocopied.
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9/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-03-1 Stem type thermometer not within the intended measuring range of use. Range 50F-550F.
- Violation: 29-08-1 Plumbing system in disrepair. mopsink
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 1 under fryer, 1 next to reach in cooler
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. several in glue trap next to office
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. 1 in glue trap next to office, 1 next to office.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. 1 under flattop grill, on floor.
- Critical - Violation: 53B-08-1 Employee training certificates photocopied.
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9/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Drain cover(s) missing. prep area
- Critical - Employee training certificates photocopied.
- Lights missing the proper shield, sleeve coatings or covers. reach in freezer
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed ants in kitchen under two compartment sink
- Critical - Observed buildup of black slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 1 under fryer, 1 next to reach in cooler
- Critical - Observed dead roaches on premises. several in glue trap next to office
- Observed drain not draining/standing water. cookline
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw fish next to onions, reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half at 78F in server area. Advised to ice fully or keep refrigerated
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over bread, reach in freezer
- Critical - Observed roach activity as evidenced by live roaches found. 1 in glue trap next to office, 1 next to office.
- Critical - Observed roach activity as evidenced by live roaches found. 1 under flattop grill, on floor.
- Critical - Observed unlabeled chemical spray bottle. Corrected On Site.
- Plumbing system in disrepair. mopsink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. gravy at 120F on steam table. Advised to reheat to 165F tohold at 135F or above
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup in dining area at 95F in center to 180F on edges. Advised to stir
- Critical - Stem type thermometer not within the intended measuring range of use. Range 50F-550F.
- Critical - Vacuum breaker missing at hose bibb. deck
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9/27/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Seafood cooler.
- Observed build-up of grease on hood filters.
- Critical - Observed food stored on floor. Dry storage.
- Critical - Observed handwash sink used for purposes other than handwashing. Ice was being dumped in it in the servers area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 2 door cooler.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine. Chlorine test strips.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
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1/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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