- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line. **Warning** **Repeat Violation**
- Basic - Build-up of mold-like substance on nonfood-contact surface.Insides of the dish machine doors at the front bar. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Soda machine in the patio area. **Warning**
- Basic - Waste line missing at soda gun holster.Front bar and back patio bar. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Doorway from the patio area to the dining room stored in a bucket of dirty water. **Warning**
- Intermediate - Employee used handwash sink as a dump sink.Front bar area. **Warning** **Repeat Violation**
- Intermediate - No hot running water at three-compartment sink. Patio bar sink new construction **Warning**
- Intermediate - 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. **Warning**
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09/25/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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6/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.Cook line.
- Basic - Cutting board has cut marks and is no longer cleanable.Deli style reach in coolers on cook line.
- Basic - Food stored on floor.Cooking oil in the office area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding units throughout.
- Basic - No handwashing sign provided at a hand sink used by food employees.Cook line and bar area.
- Basic - Open dumpster lid.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.kitchen
- Intermediate - Handwash sink used for purposes other than handwashing.HWS used as a dump sink in the bar area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Cooked wings,chile and made in house product throughout.
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4/4/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Reach-in cooler gasket torn/in disrepair.Office cooler and kitchen cooler. **Warning**
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1/8/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.Cook line. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom.Unisex bathroom. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.Warewashing area. **Warning**
- Basic - Food storage container/container lid cracked or broken.food containers melted and cracked in the warewashing area. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Unprotected ice scoop on top of the reach in cooler at outside bar. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.Office cooler and kitchen cooler. **Warning**
- Basic - Utensils in poor condition.Fry baskets on the cook line have wires unwinding. **Warning**
- Basic - Waste line missing at soda gun holster.Front bar area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over leaf lettuce. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.Kitchen area. **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. Throughout **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.broom milk cases,buckets in front of HWS with an already tight fit between the wall and refrigeration. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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**
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10/25/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Shaker used as scoop in ice bin.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelf above main cooks station.
- Basic - Equipment in poor repair. Sink not properly sealed to wall.
- Basic - Food stored on floor. Bag of cheese on floor in walk in cooler.
- Basic - Grease accumulated on kitchen floor. On cooks line.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Above cooks line.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 83?. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef in standing water over 3 comp. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef in walk in cooler at 44? **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions and mushrooms at 110?-112? **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. In bar **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. No handsink located in proximity of ice machine in outdoor bar area.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Ice machine moved to outside bar area.
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10/16/2012 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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9/4/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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8/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. At bar. At 0ppm. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. No handsink located in proximity of ice machine in outdoor bar area.
- No plan review submitted and renovations in progress. Ice machine moved to outside bar area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting lemons with no gloves. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reachin in front of grill on cooks line.
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8/13/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ground beef, shelled eggs, home made ranch and blue cheese dressing, and pulled pork. On 7/9/2012 found tzatziki sauce, boca burgers, chili, blue cheese, sour cream at 54-59 degrees. Stop sale issued.
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7/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory. In unisex restroom in outside area. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ground beef, shelled eggs, home made ranch and blue cheese dressing, and pulled pork.
- Critical - Observed the presence of insects, rodents, or other pests. Mosquitos in outdoor bar area. Beside office.
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7/6/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle/fryer handle.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Salad cooler.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. In bar area for dressing and wine.
- Critical - Violation: 28-02-1 Condensation or other drainage not disposed of according to law. In beer cooler at bar.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor. Grease pooled under cooking equipment.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. In front of freezer in kitchen.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employees unaware of hot holding temperatures and cold hold temperature.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None of the cooks certified.
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6/8/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler holding food temperature at 70-74 degrees
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding food product at 47 degrees.
- Critical - Condensation or other drainage not disposed of according to law. In beer cooler at bar.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle/fryer handle.
- 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. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None of the cooks certified.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employees unaware of hot holding temperatures and cold hold temperature.
- Observed gaskets/seals on cold holding unit in poor repair. Salad cooler.
- Observed grease accumulated on kitchen floor. Grease pooled under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Sink used to dump ice at bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used to scoop ice at bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken breast, chicken wings in small reach in cooler at 70-74 degrees at time of inspection. Left in cooler that was not on. Corrected On Site. Stop sale.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings 47, butter 47, beef 47 degrees in walk in cooler.
- Critical - Observed soiled reach-in cooler gaskets. In bar area for dressing and wine.
- Observed wall soiled with accumulated food debris. In front of freezer in kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked onion, cooked mushroom at 100-105 degrees. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Corrected On Site.
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6/7/2012 | Routine - Food | Warning Issued |
- Kitchen floor not maintained smooth and durable.
- Critical - No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed soiled bar reach-in cooler gaskets.
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3/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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