- Basic - Clean utensils or equipment stored in dirty drawer or rack. On center food island area, where reach in coolers were stored. **Corrected On-Site**
- Basic - Container of salt stored directly over soap dispenser in wait station area. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Under dry storage area under corn meal.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler near dry cornmeal. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. One container of cornmeal in area near outdoor exit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat foods in cooler across from grill. **Corrected On-Site**
- Intermediate - Blue ice scoop container next to ice machine was soiled. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing orange liquid in outdoor bar area. **Corrected On-Site**
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food stored in holding unit not covered. /. OPEN BOX OF HALF and HALF CREAM IN BAR RIC
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. BAR REACH IN COOLER, HOLDING HALF and HALF
- Basic - Stored food not covered in walk-in freezer. /. ICE CREAM, BUNS
- Basic - Walk-in freezer floor soiled.
- 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. /. LESS THAN 25 PPM
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Diced tomato was 46F at cook line reach in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / Dishmachine CLEANING CHEMICAL STORED ON WALL ABOVE CLEAN UTENSILS/KITCHEN WARES, ABOVE CLEAN SIDE OF THE DRAINBOARD
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. /. HAND WASH SINK AT WAIT STATION, BLOCKED BY TRAY OF ORANGES
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. /. AT BAR
- 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. /. OUTDOOR BAR HAND WASH SINK
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2/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink. At hand sink located by dish machine. **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. At hand sink located by dish machine. **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on soap dispenser. At hand sink located by dish machine. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. At dish machine area, fry station area , outside of food storage containers and dry storage shelves.
- Basic - Build-up of grease on nonfood-contact surface. Under grill located in cook line,
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line
- Basic - Floor drains/drain covers heavily soiled. At inside bar. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Coming from under hand sink. At hand sink located by dish machine.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat crabmeat and raw beef over ready to eat crabmeat. In walk in cooler and cook line cooler drawers. **Corrected On-Site**
- High Priority - Small flying insects in bar area. At inside bar.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. At hand sink located by dish machine, **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer inside hand sink. At bar area. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand sink located by dish machine, water temperature is at 88 F° **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease in fryer cabinet
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. /. AT COOKLINE **Corrected On-Site**
- Basic - Food stored on floor. /. AT DRY STORAGE AREA
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. /. AT NEWLY CONSTRUCTED RAW OYSTER BAR
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Soil residue build-up on shells in walk in cooler
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / TURKEY 47F, burger 47F AT CCOKLINE RIC
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold 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 41 degrees Fahrenheit or colder. /. COOKLINE COLD HOLDING WELLS WAS 50F / AMBIENT AIR TEMP
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager on duty Adam Campbell lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- 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. /. OBSERVED A NEWLY CONSTRUCTED OYSTER BAR AT THE OUTSIDE OF THE ESTABLISHMENT. THE OYSTER BAR IS USED TO SHUCK AND SERVE RAW OYSTERS. THERE IS A CANVAS ROOF OVERHANG. IT IS OPEN ALL AROUND AND THE STRUCTURE WAS NOT ABLE TO BE CLOSED AND SEALED TIGHTLY WHEN NOT IN OPERATION.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - oyster tags not marked with last date served.
- Intermediate - oysters tag removed from original container prior to container being emptied.
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2/20/2013 | Routine - Food | Warning Issued |
- American cheese dated 8/7, expired 8/13, stop sale order issued
- Brown gravy temped 155F at 2:40pm second temperature temped 144F at 4:14pm. Mashed potato was 50F cooked from last night. Not able to cool from 135F to 41F within 6 hours
- Bulk corn flour container not mark labeled
- CO2 tank not secured at back of building
- Ceiling tile missing in kitchen
- Clean pots not stored inverted or protected
- Clean silver wares stored in a dirty container
- Cook handling exposed food without washing hands
- Cooked mushroom, stored more than 24 hours, no date marked
- Critical - Dishmachine sanitizing level (chlorine) tested at less than 50ppm
- Critical - Employee drink cups stored on food prep area / counter
- French fries were thawing at room temperature 80F
- Grease build up inside fryers
- Ice scoop stored in a dirty container
- Laptop computer stored on can goods, outside office
- Critical - Manage did not know the minimum cooking temperature for ground beef. Manager stated that the minimum cooking temperature for ground beef / burger was 145F
- Mashed potato was 132F
- Mashed potato was covered during cooling
- Critical - No backflow preventer at the hose bibb, by outside WIC
- Critical - No employee handwash sign provided at bar handsink
- Critical - Observed live flies in the kitchen and dining
- Critical - Operator changing gloves without washing hands
- Pastrami 45F, fish batter 44F, 46F not maintain 41F or less
- Raw shell eggs stored next to milk / cream cheese, in WIC
- Residue build up a knife holder
- Residue build up at dry storage shelfing
- Critical - Residue build up at ice machine, slicer
- Critical - Residue build up at knives
- Residue build up at mixer head
- Residue build up at underside of socks dispensing head at wait station
- Soil and water build up inside beer WIC
- Thermometer not placed at warmest part of the ready in cooler COS
- Critical - Toxic cleaner stored with food / clean utensil
- Critical - Toxic spray bottle not labeled
- Uncovered food / corn beef / wings in WIC / WIF
- Unnecessary items, equipment stored at back of building outside WIC
- Unwashed corn / yellow squash stored above ready to eat in WIC
- Water filter not serviced with documentation
- Critical - Whipped cream stored with a wet cloth in the same container in bar RIC
- Wiping cloth used to wipe raw animal meat on cutting board stored in same container with other wiping cloth
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / last bar sink / Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / outside bar.
- No Heimlich maneuver sign posted. /
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / bar / dining room.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / prep table.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / sugar, seafood crumbs bucket.
- Critical - Observed live flies in kitchen. / observed 2 live flies in kitchen. / Repeat Violation.
- Observed personal care item stored with food. / observed dirty apron stored with dry food / dry storage rack.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observec corn beef at 47F,product was discarded.
- Observed single-service articles stored without protection from contamination. / prep table.
- Critical - Observed uncovered food in holding unit/dry storage area. / observed chicken wings uncovered in reach in cooler / Repeat Violation.
- Critical - Observed unlabeled spray bottle. / on trash cart / outside bar.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. /observed unwashed green onions stored over washed lettuces. / walk in cooler.
- Critical - Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. / service station.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. / beef stew / walk in cooler / product was discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / pork / walk in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. / Corrected On Site.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory./ last bar sink
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./ flour bin
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable./ small cold table
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed live flies in kitchen./ 2 live
- Observed old labels stuck to food containers after cleaning.
- Observed reuse of single-service articles./ in ranch dressing
- Critical - Observed uncovered food in holding unit/dry storage area./ chicken wings in cooler
- Critical - Working containers of food removed from original container not identified by common name./ fish seasoning
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- A plate was used as scoop inside flour containerin kitchen
- No suitable facilities provided to store employee clothing and other possessions. / a drill stored on shelf at cookline
- Critical - Observed 2 20 lb LP gas tanks stored inside the kitchen. / For reporting purposes only. / Corrected On Site.
- Observed a knife stored in crevices between equipment. / at cookline / Corrected On Site.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. / Corrected On Site. Repeat Violation./observed 11-23-10, 4-6-11
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. / Observed male cook handling ready-to-eat breads with bare hands at cookline / Corrected On Site with gloves.
- Critical - Observed food stored on walk-in freezer floor. Repeat Violation. / observed 11-23-10, 4-6-11
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / bags of raw salmon stored next to RTE food/sausage, in cookline cold holding well / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / PH coffee cream is 57 F, stored at room temperature in wait station / Corrected On Site./ Repeat Violation. Observed 11-23-10, 4-6-11
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cheese is 51 F, stored at room temperature in kitchen / Corrected On Site. Repeat Violation. Observed 11-23-10, 4-6-11
- Observed single-service items stored on floor. / box of foam cups / Corrected On Site. / Repeat Violation./observed 11-23-10, 4-6-11
- Critical - Observed toxic sanitizer bucket stored by food. / on food rack / Corrected On Site. Repeat Violation./observed 11-23-10, 4-6-11
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / all deli meats in WIC / Repeat Violation. Observed 4/2/10, 11/23/10
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / meat pies in WIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cheese 45 F, at salad station in kitchen
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. /
- Critical. No conspicuously located thermometer in holding unit. / in kitchen cooler / Corrected On Site.
- Critical. Observed food stored on floor. / in WIF
- Critical. Observed uncovered food in holding unit/dry storage area./ in WIF
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. / ice scoop on top of dirty surface of the kitchen ice machine
- Observed employee with ineffective hair restraint. / a female food server
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. / at outside bar
- Critical. Observed soil buildup inside ice machine /bin.
- Observed single-service items stored on floor. / napkins, by kitchen rear exit
- Critical. Handwash sink not accessible for employee use at all times. / handsink by dishmachine blocked by a garbage can / Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. / at bar
- Observed ia dirty apron stored with food. / outside office / Corrected On Site.
- Critical. Observed toxic item stored by food. / outside office / Corrected On Site.
- Critical. Observed unlabeled spray bottle. / at wait station
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Gates at outside fire egress area were locked. Repeat Violation.
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11/23/2010 | 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. Shepherd pie,chicken dumpling soup Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shepherd pie 47 degrees F recommend removing place inside freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. Observed fries uncovered on transport carts in walk in cooler. Corrected On Site.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. Observed cheese spilled inside reach in cooler located on main service line.
- Observed utensils stored in crevices between equipment. Knifes stored on side equiment Corrected On Site.
- Critical. Observed toxic item stored by food. Theraflu stored with lube seasonings on counter in kitchen
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. Observed frying oil stored in front of class k fire extinguisher.
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4/2/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [Open bags of cheese in WIC] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Chicken wings is 50 F at cookline ] less than 4 hours. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Raw egg wash is 50 F at cookline ] Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. [cooked chicken wings are cooled at room temperature at cookline ]
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [raw beef. In cookline RIC] Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [Raw fish in cookline RIC] Corrected On Site.
- Critical. No chlorine chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. [on top of worktable at cookline ]
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. [Observed a gap at bottom of kitchen rear door]
- Critical. Observed toxic item improperly stored. [Gallon of toxic chemical next to the mixer in kitchen ] Corrected On Site.
- Critical. Observed unlabeled spray bottle. [at cookline ]
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. Gate at outside of the kitchen exit is locked. For reporting purposes only. Corrected On Site.
- Critical. Observed obstructed exits, stairs, hallways or egress. KITCHEN REAR EXIT AND DOOR BLOCKED BY A PUSH CART. For reporting purposes only.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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