- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil bottles, syrup boxes etc **Warning**
- Basic - Food debris accumulated on kitchen floor, crab pieces behind the reach in coolers **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Hood soiled with accumulated dust. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 32-48 in standing water by the three compartment sink **Warning** 10/03 Not observed and/or Not verified and/or Not Set Up
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.crawfish 80. 82 in two individual buckets by the cook line. The front counter employee stated they had just cooked it and they re-cook it before they serve it to the customers. The ambient temp of the kitchen approximately 3 feet above the crawfish 81 degrees. See stop sale Recommend the staff review Hot Tips on Temps DBPR Form HR 5030-060 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** 10/03: Not observed and/or Not verified and/or Not Set Up
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10/03/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil bottles, syrup boxes etc **Warning**
- Basic - Food debris accumulated on kitchen floor, crab pieces behind the reach in coolers **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Hood soiled with accumulated dust. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment by the reach in cooler on the cook line **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 32-48 in standing water by the three compartment sink **Warning**
- Basic - Single-service items stored on floor. Cups by the exit door in the kitchen **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitary bucket Not Set Up and the use of severely soiled clothes noted in to location in the kitchen **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook placed on gloves without washing hands Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- 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. Oyster po boy sandwich 93 see stop sale **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops 79. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.crawfish 80. 82 in two individual buckets by the cook line. The front counter employee stated they had just cooked it and they re-cook it before they serve it to the customers. The ambient temp of the kitchen approximately 3 feet above the crawfish 81 degrees. See stop sale Recommend the staff review Hot Tips on Temps DBPR Form HR 5030-060 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Oyster po boy sandwich **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in the expo are reach in cooler **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. The rolling rack used to hold the crawfish by the cook line **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coolers located on the exterior of the premises **Warning**
- Intermediate - Metal stem-type thermometer soiled. **Warning**
- 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 - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One thermometer off by 4 degrees, the second was off by 8 degrees. Showed the operator how to calibrate the thermometer. And the operator still discarded two thermometers though they were corrected. **Corrected On-Site** **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. Soup, gravy, sauces etc not dated. **Warning**
- Intermediate - Soil residue in food storage containers. Located under the expo table on the cook line **Warning**
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10/02/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Paper towel used as liner for food container. Bacon and other containers **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato 45 in the reach in cooler
- 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. After a careful discussion with the senior plan reviewer a drawing for file is being requested for our file, this is NOT a formal plan review. Submit the drawing including the entire premises Inside and out. You may email the drawing including the license number to Tallahassee.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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12/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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