- Basic - Build-up of mold-like substance on nonfood-contact surface. Observed mold build up on reach in freezer door.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Observed shelves inside walk in cooler soiled.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. No hand sink in the front area.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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.
- 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. **Warning**
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09/09/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Observed mold build up on reach in freezer door.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Observed shelves inside walk in cooler soiled.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. No hand sink in the front area.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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.
- 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. **Warning**
- Observed frayed/spliced electrical wires. For reporting purposes only.
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07/07/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Observed mold build up on reach in freezer door.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed floor inside walking cooler full of trash around the corner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. One big dead roach inside walk in cooler.
- Basic - Floor area(s) covered with standing water. Observed water accumulated at a corner inside walk in cooler resulted from an open pipe.
- Basic - Food stored on floor. Cases of soda on the floor by walk in cooler.
- Basic - Ice scoop handle in contact with ice. Ice scoop in ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed beef defrosted at room temperature.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Observed shelves inside walk in cooler soiled.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed potentially hazardous food in walk in cooler above 41°.
- Intermediate - Handwash sink missing in food preparation room or area. No hand sink in the front area.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink.
- 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.
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving ceviche, but no consumer advisory. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meat inside walk in cooler without date marking.
- Observed frayed/spliced electrical wires. For reporting purposes only.
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07/02/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of single service items stored on the floor in dry storage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in a prohibited area. Observed whole portion of beef under table. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Bread stored underneath table and uncovered. **Corrected On-Site**
- Basic - Food stored on floor. Observed case of jupina stored on the floor in dry storage. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Trash accumulated under prep table in front area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair. Observed gasket of reach in cooler located in front area in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage in prep area at 82°.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 covered while cooling. Chicken covered in walk in cooler while in cooling process.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Extinguisher on the floor.
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2/27/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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