- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 110 seats.
- 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.Operator added a bar and a beer reach in cooler.
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08/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair.Reach in cooler at cooks line.Operator stated that he will be using time as a public health for the reach in cooler at cooks line.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 110 seats.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Walk-in cooler shelves soiled with debris.
- 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.O ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Lettuce,butter ,eggs,cheese ,Stromboli in reach in transferred to walk in cooler.
- High Priority - Wiping cloth sanitizing solution bucket stored on top of food preparation surface or food.
- Intermediate - Employee with nailpolish working with exposed food without wearing intact gloves.Employee is handling lemons.
- Intermediate - Ice chute soiled .
- 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.Operator added a bar and a beer reach in cooler.
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6/2/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar scoop **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Use of spray sanitizer **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sauce squirts on pizza make table
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Cook prepped unwashed lettuce then prepped food on same surface
- Basic - Food stored in holding unit not covered.noted cutlets and fries not in original packaging not covered
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Noted lettuce and fruits over RTE
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hand sanitizer by spatulas used for guest table service
- 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 opened, not dated . Operator could not specify opened within 24 hrs
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside garlic **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving around fryers and steam table
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.feta 45? in make table
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- 10. 51-09-1: establishment did not report seating change. Establishment licensed for 20 seats and 40-45 seats observed.
- 7. 24-08-1: clean food containers not air dried before stacking.
- 9. 37-04-1: wall soiled with black debris - dishwash area.
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9/17/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ceramic bowls/plates not stored inverted/with overhead protection.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza prep reach in coole/make table - air temperature of 46-47F. This violation must be corrected by : 9-17-12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm - set up 3 compartment sink for wash/rinse/sanitize.
- Equipment and utensils not properly air-dried. Wet nesting observed.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 20 seats - approx 40-45 seats counted.
- Critical - Observed employee eating in a food preparation or other restricted area. Employee chewing gum while handling food. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. - hands not washed between glove change. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Pizza prep cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make table: sausage, steak, mozarella cheese, chicken at 46F; pepperoni 50F, ham 48F, cheese slices 50F. Reach in cooler below make table: ham 46F, steak and cheese slices 47F. Salad reach in cooler: boiled egg and feta at 44F. This violation must be corrected by : 9-17-12. Ham, cheese slices and pepperoni discarded [48F and above for more than 4 hours]. Recommend discarding other foods at 46-47F.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse. Cheese slices 48F, pepperoni 50F, ham 48F on make table - setup at 10am - stored more than 4 hours. Corrected On Site. Discarded.
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9/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 6/30/12.
- Critical - Observed food stored on floor. Drink ice on the floor in the walk-in cooler.
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4/30/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime on ice dispensing nozzles.Dining room.
- Observed clean tongs stored on fryer door.
- Observed employee with no hair restraint. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.Cooks' line area .
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup without handle scooping the sugar. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Splitter added to the mopsink .
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,garlic butter
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw chic over cake in walk-in freezer
- Critical. Vacuum breaker mising at hose bibb,y connector at mop sink
- Observed worn, torn and/or soiled floors/carpeting,sErvice area.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. DISHWASHER HANDLING SOILED DISHWARE AND CLEAN DISHWARE WITHOUT WASHING HANDS
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK CUP WAS ON THE CUTTING BOARD EMPLOYEE DRANK FROM CUP THEN DISCARDED ITEM Corrected On Site.
- Critical. Violation: 20A-08-1 Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 PPM IN BUCKET AT FRONT COUNTER
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
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5/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). garc butter 69 in pizza cutting area. discarded Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic butter in prep aa 69. discarded Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee at pizza prep wiping soiled gloves unto soiled cloth on his apron and making pizzas Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after moving soiled gloves and before placing on new gloves to make pizza employee failed to wash hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on the ric as you first walk into the kitchen from the dining area, then moved to the top shelf over the same cooler Repeat Violation.
- Observed employee with no hair restraint. x2 employees. at stove and pizza prep
- Observed cutting board grooved/pitted and no longer cleanable. ric unit on left as you enter kitchen
- Observed old labels stuck to food containers after cleaning. on rack in dish machine area
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at pizza cutting area & 100 ppm at the pizza prep station Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. owner ran unit at least 3 times Repeat Violation.
- Observed soiled dry wiping cloth in use. pizza prep employee wiping soiled gloves unto soiled cloth on his apron
- Observed soiled wet wiping cloth in use with fresh solution. by pizza cutting station
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards on rack in the dish machine area
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. License for 20 operati with 57. Form shall be approved by agencies on seating form or the additional seats must be removed failure to comply this violation by next inspection shall result in Administrative Actions
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5/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. FULLY COOKED PRODUCT BEEF, CHICKEN ETC IN THE WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PASTA IN THE WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PASTA, LASAGNA IN THE RIC
- Critical. Working containers of food removed from original container not identified by common name. POWDER SUGAR ON RACK
- Critical. Working containers of food removed from original container not identified by common name. FLOUR AT FRONT COUNTER
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.BEEF RAW WITH FULLY COOKED ITEMS ON SAME TRAY IN THE WIC
- Critical. Observed raw animal food stored over ready-to-eat food BEEF RAW OVER BEER IN THE WIC
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. DISHWASHER HANDLING SOILED DISHWARE AND CLEAN DISHWARE WITHOUT WASHING HANDS
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER HANDLING SOILED DISHES THE DISHWASHER IS NOT REMOVING SOILED GLOVES AND WASHING HIS HANDS
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK CUP WAS ON THE CUTTING BOARD EMPLOYEE DRANK FROM CUP THEN DISCARDED ITEM Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. BY MANAGER DESK
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. EMPLOYEE FAILED TO SANITIZE THERMOMETER WHEN USED TO TAKE TEMPERATURE OF CHICKEN AT PIZZA PREP
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 PPM IN BUCKET AT FRONT COUNTER
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical. Observed handwash sink used for purposes other than handwashing. SINK AT PIZZA PREP USED AS STORAGE Corrected On Site.
- Critical. Observed unlabeled spray bottle. ON RACK BY MANAGER DESK
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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12/18/2009 | Routine - Food | Warning Issued |
| No report available. | 1/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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