- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On top of food storage containers
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Squid on floor inside walk in cooler.
- Basic - Ceiling fan had accumulation of dust/debris. Above dish machine
- Basic - Ceiling tile missing. In ware washing area and dry storage room
- Basic - Cloth used as a food-contact surface. Wiping cloth on top of salmon and scallops inside front counter reach in coolers
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. On front counter
- Basic - Floor tiles cracked, broken or in disrepair. Hole in floor near dish machine
- Basic - Food stored on floor. Cases of peeled tomatoes in dry storage room
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. On front counter
- Basic - Soiled reach-in cooler gaskets. On front counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Squeeze bottles not labeled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon50°f,scallops56°f, fish60°f, cooked chicken67°f, beef46°f
- Intermediate - Accumulation of food debris/grease on food-contact surface. Container where dish ware is store for further washing.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Slicer blade guard soiled with old food debris.
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside ice bucket
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Dressing
- Basic - Ceiling tile missing.
- Basic - Clean utensils stored between equipment and wall. Knives
- Basic - Cloth used as a food-contact surface. Covering food in reach in cooler
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. On front counter area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture. 3 compartment sink
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- 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. On front counter area
- Basic - Soil residue build-up on nonfood-contact surface. Table Where clean pots are stored
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Bread
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 51°f, lasagna 53°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup on prep table in kitchen
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Inside kitchen
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scoop for food, and a container
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling tile missing.
- Basic - Equipment in poor repair.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.for ice
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Ceiling tile in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.reach in cooler front line
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after washing the pizza peel
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Cutting board(s) stained/soiled.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Manager lacking proof of Food Manager Certification.
- 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. Pro
- Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed food stored on floor.WALKIN COOLER
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1/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - License expired within 30 days after expiration date.
- Critical - Manager lacking proof of Food Manager Certification.
- 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. Pro
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELVES NEXT TO GRILL
- Critical - Observed food stored on floor.WALKIN COOLER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.SQUEEZE BOTTLES
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10/26/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. LICENSE EXPIRED SINCE OCT 1, 2011. PLEASE CALL TALLAHASSEE AT 850-487-1395 TO PAY LICENSE RENEWAL. (SEE COMMENTS)
- Light not functioning. BY DISHMACHINE
- 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. Pro
- Observed floor area(s) covered with standing water. AT THE ENTRANCE (WAIT TO BE SEATED)
- Critical - Observed food stored on floor. BREAD CRUMBS Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed leaking pipe at plumbing fixture. FRONT HANDWASH SINK
- Critical - Observed potentially hazardous food thawed in an improper manner. FISH, SHRIMP SITTING IN 3-COMPARTMENT SINK. Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIVES Corrected On Site.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. TOMATOES SAUCE COOKED YESTERDAY MORNING Corrected On Site. DISCARDED
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Pro
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. most coolers
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment dusty
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. grill
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area. walking cooler
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/3/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. BAG OF BEEF SITTING IN 2-COMPARTMENT SINK Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BREAD
- Observed employee with no hair restraint. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Ceiling tile missing.
- Lights missing the proper shield, sleeve coatings or covers.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/27/2010 | 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.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed REACH-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed utensils stored in crevices between equipment.
- No mop/service sink installed/available at establishment.
- Ceiling tiles missing. DRY STORAGE
- Light not functioning. STORAGE & DISHMACHINE AREAS
- Wet mop not hung to dry.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. No tag on fresh shellfish.MUSSELS
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.REACH IN COOLER
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.POSSIBLE LEAKAGE AT BOTTOM FILTER
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water.DISHWASH AREA Corrected On Site.
- 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. Pro
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/23/2008 | Routine - Food | Warning Issued |
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