- Intermediate - Cook line Cutting board(s) badly stained/soiled.no longer cleanable **Warning** still badly stained.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**. Donald Edge Certification is still expired and no food manager on site.
- 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. Added a cappuccino drink station in the front lobby at the breakfast bar. **Warning**. Spoke with Richard in the plan review. No plans were submit
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10/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Leaking pipe at plumbing fixture.under hand sink **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.wait station **Warning**
- Intermediate - Cook line Cutting board(s) badly stained/soiled.no longer cleanable **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. Added a cappuccino drink station in the front lobby at the breakfast bar. **Warning**
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08/07/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.wait station **Warning**
- Basic - Leaking pipe at plumbing fixture.under hand sink **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.raw shrimp 44° raw steaks 44° to 46° **Repeat Violation** **Warning**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Warning**
- High Priority - Raw chicken wings in cooler H cold held at greater than 41 degrees Fahrenheit.found at 54° chef discarded. **Repeat Violation** **Warning**
- High Priority - Sheet pans Raw bacon stored over cooked sliced potatoes **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.wait station **Warning**
- Intermediate - Cook line Cutting board(s) badly stained/soiled.no longer cleanable **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. Added a cappuccino drink station in the front lobby at the breakfast bar. **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. Cooler H 52°. Upright Cooler k ranges 45° to 51° **Warning**
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08/06/2014 | Routine - Food | Warning Issued |
- Basic - bottle containing a food product not labeled/ cooks line several different oils, wines
- Basic - Bowl or other container with no handle used to dispense food./ grNola
- Basic - Cutting board has cut marks and is no longer cleanable/ cooks line **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./ chicken breading **Corrected On-Site**
- Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line and banquet **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit./ TCS in cooler E 54-58 degrees repeat from 12/31/13 **Admin Complaint**
- High Priority - Displayed food not properly protected from contamination./ jam and the granola not properly protected by sneeze guard buffet
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / re- educated **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.re-educated **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ unable to determine amount if time TCS foods in reach in cooler E were out of tsmperature
- Intermediate - Reach-in cooler 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. / unit E
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5/23/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has heavy cut marks and is no longer cleanable./ cooks line and toaster portable cutting board **Warning**
- Basic - Floor drains/drain covers heavily soiled./ dish machine area **Warning**
- Basic - Heavy Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ice buildup in reach-in cooler right side of fryers **Warning**
- Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ prep side cooler/ right side if fryers, server area **Warning**
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1/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has heavy cut marks and is no longer cleanable./ cooks line and toaster portable cutting board **Warning**
- Basic - Floor drains/drain covers heavily soiled./ dish machine area **Warning**
- Basic - Heavy Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ice buildup in reach-in cooler right side of fryers **Warning**
- Basic - Ice tea server station no covers on the top **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Interior of microwave soiled with moderate encrusted food debris./ microwave concierge **Warning**
- Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ prep side cooler/ right side if fryers, server area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ all TCS in walk in cooler at 44 degrees f- less than 4 days recommended rapid chill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sausage, bacon stove 92 degrees f recommended rapid reheat to 165 degrees f **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./ got the temperature to 190 degrees f **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / cooks line shelf/ server area above glasses **Corrected On-Site** **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. / half n half and heavy cream **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Walk-in cooler 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./ maintenance adjusted gauge and unit is now omming down to temp **Warning**
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12/31/2013 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ hanging by on dispebser
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ pooled eggs above the chill line cooks line 46 degrees recommended rapid chill/ this violation had been sent for a/c for shredded cheese and ham will not send again at this time ham and cheese were fine but must also be aware of all product on ice baths and chill lines if repeated again an automatic administrative request WILL be submitted
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sausage 106 degrees f on buffet manager removed and put new sausage on buffet
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / sanitizer on prep table/ also server table **Repeat Violation**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - All Cutting board has heavy cut marks and is no longer cleanable./ from 12/6/12 **Admin Complaint**
- Basic - Food stored on floor./ vegetable walk in cooler after delivery approx 1 1/2 hrs ago
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ melons on buffet and cheese, ham on the cooks line ice bath- recommended rapid chill12/5/12 **Admin Complaint**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ for oatmeal- peaches exposed but were put under sneeze guard/12/6/12 **Admin Complaint**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / bucket on back prep table **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer./ lemon slicer
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. / 12/5/12*Admin Complaint** **Admin Complaint**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ t the drink station/ paper towels were jammed up in dipenser
- Intermediate - Nonfood-grade basting brush used in food./ utilizing paint brush **Corrected On-Site**
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5/2/2013 | Routine - Food | Administrative complaint recommended |
- Critical - No current boiler certification provided/available. For reporting purposes only.expired
- Observed cutting board heavily grooved/pitted and no longer cleanable. **Repeat Violation**
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.for the oatmeal and the sausage gravy observed lid off gravy exposed/establishment is having employee monitor oatmeal until they can get a proper sneeze guard moved the sausage gravy
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12/6/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.dishes, bowls in the dishmachine **Corrected On-Site**
- Critical - Displayed food not properly protected from contamination./observed small flies around and the fruit,parfaits on the buffet employees removed the product which had the flies in it and uncovered apples on buffet
- Critical - No current boiler certification provided/available. For reporting purposes only.expired
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.manager came in during inspection
- Observed cutting board heavily grooved/pitted and no longer cleanable. **Repeat Violation**
- Observed evaporator drain line was clogged causing water to drain into the reach in cooler repaired by mantaince Corrected On-Site
- Critical - Observed food stored on floor.walk in freezer
- Critical - Observed heavily encrusted material on can opener. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shredded cheese, ham ice bath cooks line less than. 4 hours recommended rapid chill also turkey sausage on speed rack in kitchen out for 2 hrs just incase needed recommended rapid chill
- Critical - Observed small flying insects in buffet area by the fruit
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.boiler room/ put the spare extinguisher in place of not fully charged one
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.for the oatmeal and the sausage gravy observed lid off gravy exposed
- Critical - The rice in the reach in cooler had water pooling on the top of the wrap condenser unit not draining properly
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12/5/2012 | Routine - Food | Warning Issued |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold./ Corrected On Site.put on the booster
- Observed all cutting boards portable and cooks line grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans./1 can tomatoe sauce manager discarded
- Observed gaskets with moderate slimy/mold-like build-up./all cooler
- Observed heavy dust on vents in beer walk in walk in cooler
- Critical - Observed moderate buildup of soiled material on whip cream mixer head.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./cut melon buffet will discard at 10.15 a.m 4 hr mark
- Wet wiping cloth not stored in sanitizing solution between uses./several areas in the kitchen Corrected On Site.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, not properly stored. buffett
- Critical - Hand wash sink lacking proper hand drying provisions.server station Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.server station Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.server station Corrected On Site.
- Critical - Observed bare hand contact.Cutting onions that are not going to be cooked. Corrected On Site.washed hands applied gloves
- Observed moderate build-up of grease on hood.above char grill
- Observed reach -in cooler J gasket torn
- Observed reach-in cooler gasket on F badly torn
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.facility remodeled server bar
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface.cook line
- Observed fan cover in RIC F heavily soiled with accumulated mold like substance.
- Observed in-use ice cream scoop stored in standing water less than 135 degrees Fahrenheit.76F. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.heavy cream 67F recommend rapid chill. Corrected On Site.
- Observed reach-in cooler gasket torn.RIC J
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized forks at exbo near cook line not stored handle up.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop. Corrected On Site.
- Light out in hood
- Critical - Observed 2 badly dented cans of chestnuts.
- Critical - Observed diced ham cold held at greater than 41 degrees Fahrenheit.54F.recommend rapid chill. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PICKING Towel off floor. Corrected On Site.
- Several Large plastic bins at dish area badly cracked
- Critical - Working containers of food removed from original container not identified by common name.salt Corrected On Site.
- cup with no handle used to scoop salt. Corrected On Site.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).observed manager discard items
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sliced turkey 52F,sliced melons 53F,cheese at buffett 56F since 7 am recommend rapid chill. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.green beans 44F,mushroom gravy 43F and mashed potatoes 44F found in RIC P
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.grits 117F and cooked sausage links 127F recommend to reheat to 165F. Corrected On Site.
- Critical. Observed mashed potatoes and gravy being cooled over night in deep pans and covered
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.ma hed potatoes 45F and gravy cooling over night in walkin cooler. Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.1 was + 6 and the other -4. Corrected On Site.
- Critical. Displayed food not properly protected from contamination.sunflower seeds,granola,brown sugar,
- Critical. Observed pans of raw stuffed fish stored over pan of green beans, sheet pans of raw bacon stored over sheet pans of hash browns all in walkin cooler. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.waitstaff at buffett. Corrected On Site.
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11/9/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).ribs 48,raw beef 48,raw fish 48F.
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.minstrone soup,cooked ground sausage in cook line RIC
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.opened bodies of deli meats in walkin cooler
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.pies in desesert cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw beef 48F,raw fish 48F left in grill cooler over night.
- Critical. Observed food being cooled by nonapproved method.covered. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.grill RIC ambient temperature 54F.no warning issued due to other RIC maintaing proper temperature of 41F or below.
- Observed cutting board grooved/pitted and no longer cleanable.all on cook line
- Critical. Observed moderate soil buildup inside ice bin.
- Critical. Observed encrusted, soiled material on lemon slicer.
- Observed build-up of food debris on shelf by fryers.
- Critical. Hot water not provided/shut off at employee hand wash sink.down stairs breakfast bar
- Critical. Observed handwash sink used for purposes other than handwashing.dump station
- Critical. Hand wash sink lacking proper hand drying provisions.exbo Corrected On Site.
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6/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw chicken over raw beef in the walkin freezer. Corrected On Site.
- Clean bowls and plates at breakfast bar not stored inverted or in a protected manner. Corrected On Site.
- Light not functioning.hood system
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods stored over ready-to-eat foods.in the walkin freezer
- Observed chipping paint around mixer head
- Observed gaskets/seals on cold holding unit in poor repair.RIC 10
- Observed cutting boards grooved/pitted and no longer cleanable.All on cook line Repeat Violation.
- Observed heat strip not workin for walkin freezer door evidence if ice build up around door.
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7/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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