- Basic - Ceiling in disrepair. Kitchen
- Basic - Cutting board has cut marks and is no longer cleanable. Several
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several in kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. Kitchen
- Basic - Cutting board has cut marks and is no longer cleanable. Several
- Basic - Food stored under dripping water line. AC condensation in kitchen dripping on steam table and oven/reach in cooler
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several in kitchen
- Basic - Working containers of food removed from original container not identified by common name. Flour. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Sausage 46F, raw chicken 46F, soup 48F, cheese 47F, calamari 47F, raw fish 47F
- 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. Chicken 45F, blue cheese 46F, feta 47F, fish dip 46F. Other cooler temps: goat cheese 40F, cooked onions 40F, cut tomatoes 41F. Bottom drawer: 45F beef chicken 47F, fish 62F. Mussels 45F. Operator discarded fish. Half and half 46F in bar cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 109F on steam table.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. Several
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08/26/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine/area
- Basic - Ceiling and tiles in disrepair, cookline
- Basic - Cleaned and sanitized equipment or utensils not properly stored. In cookline reach in freezer, raw shrimp over clean bowls. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline and small portable cutting board. Operator discarded small cutting board.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline, **Corrected On-Site**
- Basic - Grease/food accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several on Cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's room
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Tomatoes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In top bar, heavy cream 54 in beer cooler overnight. See stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food.spray bottles on cookline **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. dish area
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Top bar beer cooler
- Intermediate - Soda gun soiled. Top bar. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Upper bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area, men's room, upper bar.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Tomatoes prior to slicing. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Dish area **Corrected On-Site**
- 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. Main bar 0 ppm cl.
- 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. Cutting tomatoes. **Corrected On-Site**
- High Priority - Live flies in kitchen and bar
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over seafood **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Either in kitchen or upper bar. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Upper bar.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. Priority: Intermediate
- Intermediate - Observed: Accumulation of black/green mold-like substance on/around soda dispensing nozzles. New bar Priority: Intermediate
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. Several Priority: Intermediate
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8/13/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. Priority: Intermediate
- Intermediate - Observed: Accumulation of black/green mold-like substance on/around soda dispensing nozzles. New bar Priority: Intermediate
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 2 ice cream mixes 44-45, heavy cream 45, bar cooler next to dish machine Priority: High Priority
- Basic - Observed: Bowl or other container with no handle used to dispense food. In bulk flour, bread crumbs **Corrected On-Site** Priority: Basic
- Basic - Observed: Build-up of grease/dust/debris on hood filters. Priority: Basic
- Basic - Observed: Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Bar cooler next to dish machine Priority: Basic
- Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several in kitchen **Corrected On-Site** Priority: Basic
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Used to hold dirty pans, cookline **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Hood filter missing from automatic fire suppression/exhaust system. Priority: Basic
- Basic - Observed: Leaking pipe at plumbing fixture. Slow leak at cookline hand sink under basin Priority: Basic
- High Priority - Observed: Live flies in kitchen. Priority: High Priority
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Both bars Priority: Basic
- Intermediate - Observed: 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. Original Bar extended and additional bar on east side of building Priority: Intermediate
- Intermediate - Observed: 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. Original bar extended, additional bar added on east side of building. Restrooms moved, kitchen in the process of being extended.m Priority: Intermediate
- High Priority - Observed: Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over dairy products **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walkin cooler. Chicken over beef **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. Several Priority: Intermediate
- Basic - Observed: Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site** Priority: Basic
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6/10/2013 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. **Corrected On-Site**
- Lights missing the proper shield, sleeve coatings or covers. Walk in freezer, walk in cooler.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters, top of small oven in salad area
- Critical - Observed food stored on floor. Bag in the box soda, storage room. **Corrected On-Site**
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage in shallow plastic pan in drop in portion of cookline cooler 43-51F, cheese 47F. Other items 43F or below. Advised to use deep metal pans. Walk in cooler, shrimp at 52F, fish at 51F, allowed to reach greater than 41F during thaw, advised. PH creamer held at rootemperature, operator voluntarily discarded. Advised to use UHT
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over creamers, walk in cooler. **Corrected On-Site**
- Critical - Observed toxic item improperly stored. Chemical spray bottle stored over to go containers. **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, no written procedures. Rice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pulled pork holding at 120-151F. Advised to reheat to 165F and hold at 135F or above,
- Soiled Wet wiping cloth not stored in sanitizing solution between uses. Cookline.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. out side Corrected On Site.
- Cleaned and sanitized silverware, plates not properly stored. stored in hallway unprotected Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm, manual sanitize until 50-100ppm cl
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads les than 0F in ice water. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Ice cream scoop with handle in ice cream, walk in freezer
- Lights missing the proper shield, sleeve coatings or covers. dry storage
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed incorrectly labeled spray bottle- white vinegar, degreaser
- Critical - Observed accumulation of debris on top of dish machine Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Critical - Observed chemical spray bottles over dish machine/clean pans Corrected On Site.
- Critical - Observed chemical spray bottles stored over clean plates and togo container, hallway Corrected On Site.
- Critical - Observed food stored on floor. bag in box soda, flour. Corrected On Site.
- Critical - Observed food stored on floor. cases, ice cream, walk in freezer
- Critical - Observed plates dried with a towel // not air dried Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. ROP fish thawed in packaging
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over shrimp, walk in cooler Corrected On Site.
- Observed single-service items stored on floor. dry storage
- Critical - Observed uncovered food in holding unit/dry storage area. hot dogs, ice cream, walk in freezer Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup at 115F at top-153F at bottom, steam table, advised to stir periodically
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathrooms not enclosed with self-closing doors.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm manual sanitize until machine reads 50 -100ppm
- Critical - No conspicuously located thermometer in holding unit. drawer on cookline next to freezer
- Critical - No handwashing sign provided at a handsink used by food employees. All handsinks
- Critical - Observed food stored on floor. cases, freezer
- Critical - Observed interior of microwave soiled.
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5/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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