- Basic - Carbon dioxide/helium tanks not adequately secured. Several in storage room and bar. **Warning**
- Basic - Equipment in poor repair. Chest freezer door, insulation exposed and plastic broken. Used for onion rings and fries **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. As specified in proviso from plan review. For outdoor seating. **Warning**
- Basic - Ice buildup in reach-in freezer. Onion ring/fry chest freezer and tall Kelvinator freezer **Warning**
- Basic - Ice making machine located outside. **Warning**
- Basic - Ice scoop handle in contact with ice. Bar **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, wait station between kitchen and bar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Top right cookline cooler: sliced cheese 48-50F. Other cooler temps 41-43F. Cheese delivered approximately 2.5 hours prior per operator. In tall maximum cooler: overnight, gravy at 63F. For less than 6 hours, raw beef 51F, green beans 36F, port 62F. Moved those items to another cooler. **Warning**
- High Priority - Raw animal food stored over cooked food. Shell eggs over dressing, green beans. Tall maximum cooler **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef, cookline. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup on guard, wait station. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as dumpsink in bar **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. Reads 10F in ice water **Corrected On-Site** **Warning**
- 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. Tall maximum cooler **Warning**
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - New Ice making machine located outside. Ice machine must be fully enclosed or moved indoors with an easily accessible handsink. If enclosed outdoors, an easily accessible handsink may be required by plan review.
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - New Ice making machine located outside. Ice machine must be fully enclosed or moved indoors with an easily accessible handsink. If enclosed outdoors, an easily accessible handsink may be required by plan review.
- Intermediate - No plan review submitted and approved - ice machine added outdoors. 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.
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6/20/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - New Ice making machine located outside. Ice machine must be fully enclosed or moved indoors with an easily accessible handsink. If enclosed outdoors, an easily accessible handsink may be required by plan review.
- Intermediate - No plan review submitted and approved - ice machine added outdoors. 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.
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5/19/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Duct tape used to repair nonfood-contact surface. Handle to reach in cooler.
- Basic - Equipment in poor repair. Chest freezer door
- Basic - New Ice making machine located outside. Ice machine must be fully enclosed or moved indoors with an easily accessible handsink. If enclosed outdoors, an easily accessible handsink may be required by plan review.
- Intermediate - No plan review submitted and approved - ice machine added outdoors. 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.
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3/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Souffl cups Outside **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Handle to reach in cooler.
- Basic - Equipment in poor repair. Chest freezer door
- Basic - Interior of microwave soiled with encrusted food debris.in server area.
- Basic - New Ice making machine located outside. Ice machine must be fully enclosed or moved indoors with an easily accessible handsink. If enclosed outdoors, an easily accessible handsink may be required by plan review.
- Basic - No copy of latest inspection report available.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In tall cookline cooler, cooked ground beef 51F, potatoes 49F.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 42F, cut tomatoes 44F, cooked chicken 48F cooling
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44F, cut chicken 47F. Sliced cheese 44F, cut tomatoes 45F all in drop in reach in cooler on cookline. Advised to use deep metal pans and adjust thermostat.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 118F in steam table.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked chicken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light accumulation along top
- Intermediate - No plan review submitted and approved - ice machine added outdoors. 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 - Soap dispenser at handwash sink not working/unable to dispense soap. Employee restroom
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3/17/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Bag in the box soda
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Water leaking from faucet/faucet handle. At three compartment sink unless water is turned off underneath.
- High Priority - Employee washed hands at a sink other than an approved handwashing sink. 3 compartment sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46, stored next to walk in cooler door, not sealing properly. Advised to repair.
- High Priority - Raw animal food stored next to ready-to-eat food in walk-in cooler, not properly separated. Lettuce/beef. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handle missing, cookline
- Intermediate - No soap provided at handwash sink. Bar
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - 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. Walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 54, shredded cheese 53, cut tomatoes 53, drop in portion of cookline cooler. Items underneath 40-42. In walk in cooler, 45 bacon 46 wings 45 chili 45 cheese 42 chicken. Per operator, 2 deliveries just received. Advised to service.
- High Priority - Small flying insects in bar area.
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6/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - 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. Walk in cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three compartment sink **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Placing onions on bread for sandwich. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 54, shredded cheese 53, cut tomatoes 53, drop in portion of cookline cooler. Items underneath 40-42. In walk in cooler, 45 bacon 46 wings 45 chili 45 cheese 42 chicken. Per operator, 2 deliveries just received. Advised to service.
- High Priority - Small flying insects in bar area.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Thermometer missing batteries
- Intermediate - No soap provided at handwash sink. Bar, dispenser empty **Corrected On-Site**
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6/17/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. Employee restroom **Warning**
- Lights missing the proper shield, sleeve coatings or covers. Storage room with chest freezers, dry storage **Warning**
- Critical - Observed expired Food Manager Certification. food manager on duty does not have CFM card, states expired **Warning**
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12/21/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Drink stirrers in employee restroom. **Warning**
- Cloth used in cambro between cheese and tinfoil **Warning**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 52F-60F in center, bean soup 52-56F, cooling from 12/19/12 per operator. See stop sale. **Warning**
- Critical - Covered waste receptacle not provided in women's bathroom. Employee restroom **Warning**
- Lights missing the proper shield, sleeve coatings or covers. Storage room with chest freezers, dry storage **Warning**
- Critical - No thermometer provided to measure temperature of food product. **Warning**
- Critical - Observed buildup of slime on soda dispensing nozzles. All in bar. **Warning**
- Critical - Observed expired Food Manager Certification. food manager on duty does not have CFM card, states expired **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Open container of beef patties stored above bagged fries, reach in freezer. **Warning**
- Observed soda gun holster with accumulated slime/debris. All in bar **Warning**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). **Warning**
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12/20/2012 | Routine - Food | Warning Issued |
- Critical - Food stored in nonenclosable area. Dry storage, bag in box soda, spices, cans, tortillas, condiments stored in outdoor storage area.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed buildup of slime on soda dispensing nozzles. bar
- Critical - Observed handwash sink used for purposes other than handwashing. bar, used as dumpsink. kitcken, used to fill sanitizer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over fish, reach in cooler Corrected On Site.
- Observed single-service articles improperly stored. Cups stored on floor in employee restroom. Bevnaps, toothpicks, drink stirrers stored on shelving
- Critical - Quaternary ammonium sanitizer not at proper strength for manual warewashing. Greater than 400ppm, Santimine 150
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Employee training certificates photocopied. No original certificates available.
- Critical - Hand wash sink lacking proper hand drying provisions, soap, handwash sign, bar
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed knife block in use to store knives.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 48F, sausage at 45F at bottom of tall reach in cooler. Air floow blocked by cardboard. advised
- Observed soda gun holster with accumulated slime/debris.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen cooler holding PHFs at 45F. Unit unable to maintain 41F or below
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream and cheese at 45F in Traulsen cooler
- Observed single-service articles improperly stored. in employee restroom
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2/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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