- Basic - Case/container/bag of food stored on floor in dry storage area. Container of grits.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored outside exposed to elements.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage On shelf near prep table.
- Basic - Employee lunch next to heavy cream in walk in cooler with food to be served to customers. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensed for 42 seats but currently has 59.
- Basic - Unpackaged food in an unprotected cart next to men's restroom in a customer/nonsecure area. Sheet trays of cooling food, mixer.
- Basic - Wiping cloth behind bar area used to store ice bin scoop.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 70f soften at room temperature. Cook stated butter was pulled from refrigeration at 7 am. See stop sale.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook and servers put gloves on without washing hands.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cookline.
- 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. Server handling crackers with bare hands. Corrective action: server began using gloves.
- High Priority - In-use utensil stored in unclean water on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Heavy cream 60f for 30 min, vegetable garlic butter 70f and garlic butter for 1 hour next to grill. Corrective action: discussed time plan marking with chef.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Brown roux dated 4/19/14 and cippino 4/17/14
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter 70f soften at room temperature for more than 4 hours.
- High Priority - Unwashed vegetables above ready-to-eat food. Peppers above cut cabbage in walk in cooler.
- High Priority - Vacuum breaker missing at hose bibb. By rear door.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussels and clams.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels and clam tags did not have last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. mussels in protein walk in cooler.
- Intermediate - Employee with nail polish working with exposed food without wearing intact gloves. Foodhandler with blue nail polish on and scooping ice with no gloves.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various items in reach in cooler on cook line.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No original certificate for one employee.
- Intermediate - Slight Accumulation of mold-like substance inside the ice bin behind front counter.
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chlorine dish machine at 50 ppm but only reached 80f.
- Observed electrical wiring in disrepair. For reporting purposes only. Hot well started to spark.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- CO2 tank not secured (COS)
- Basic - Dirty equipment stored above clean equipment.
- High Priority - Dish-machine chlorine sanitizer at the improper ppm. Found at 0ppm after 4 cycles. (COS)
- Basic - Drink cup on prep table (COS)
- Flour stored on floor - Dry storage room (COS)
- Basic - Grease built up on outside of salamander.
- Heavy cream at 45*F
- Interior of ice machine had soil build up.
- Basic - Knives stored in between equipment.
- Milk not date marked held more than 24 hrs in WIC
- Raw fish stored over ready to eat in WIC.
- Tags not marked with last date served (oysters) Repeat Violation
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name.dry storage
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Outside back door and at Mopsink
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swordfish offered undercooked. Discontinue this practice
- High Priority - Raw animal food not properly separated from ready-to-eat food. Egg over scallops in reach in cooler **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Drain cover(s) missing/out of place. Mopsink
- Critical - Observed 2 unlabeled chemical spray bottles. Corrected On Site.
- Critical - Observed buildup of slime in the interior of right ice machine.
- Critical - Observed cloth used as a food-contact surface. Mushroms on cloth towel in cooler
- Critical - Observed handwash sink used for dumping waste ice.
- Critical - Observed toxic item stored in food preparation area.Comet cleanser, cutting/storage room
- Critical - Vacuum breaker mising at hose bibb. Needed on floor hose side of fitting added to mopsink faucet
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Tested zero ppms chlorine. Sanitizer bucket empty. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired.
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7/10/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested zero ppms chlorine. Sanitizer bucket empty. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired.
- 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. This violation must be corrected by : 7 9 12.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Mahi (dolphin) used for ceviche. No proof of parasite destruction. This violation must be corrected by : 7 9 12.
- Observed a nonfood-grade basting brushes used in food. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Critical - Observed food stored on floor.Panko, storage area
- Critical - Working containers of food (2) removed from original container not identified by common name in dry storage area Corrected On Site.
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5/9/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms. sanitizer bucket empty Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Water dripping from glass door display cooler close to stuffed mushrooms.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Food manager dicing celery with bare hands. Food discarded. Corrected On Site.
- Observed ceiling soiled with accumulated dust over warewashing area
- Critical - Vacuum breaker mising at hose bibb.On hose side of Y fitting added to mopsink faucet
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Date missing from fish room icemaker filter
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tank not adequately secured under front counter
- Critical - Observed food being cooled by nonapproved method.Pasta 86F cooling 1.25 hours at room temperature. Advised to place into cooler for effective cooling and reach 70F within 45 minutes
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.Phil Chimento This violation must be corrected by : 1 3 11.
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1/4/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Dolphin used for ceviche. This violation must be corrected by : 1 3 11.
- Critical. Working containers of food removed from original container not identified by common name.Flour bin Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.Dry storage area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggwash 47F less than 2 hours held ineffectively on ice at cookline Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Crab bisque 101F after cooling 2 hours. Advised to shallow pan for quick cool to 41F within 4 hours
- Critical. Observed raw animal food (shell eggs)stored over ready-to-eat food (produce) in walk in cooler. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.Fish cutting room
- Critical. Observed expired Food Manager Certification.Phil Chimento This violation must be corrected by : 1 3 11.
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11/3/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Soups in meat cooler.
- Critical. Working containers of food removed from original container not identified by common name.Dry storage area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Lemon capeer butter 88F for less than 3 hours. Operator shallow panned for quick chill.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Black beans 127F on cookline. Operator discarded.
- Critical. Observed food stored on floor.Breads in walk in freezer
- Critical. Observed food stored on floor.Liquid shortening,dry storage area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Thumbscoops, breading area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Tongs for pastas on cookline
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.Shelving in dry storage area.
- Critical. Handwash sink not accessible for employee use at all times.Cookline,dish rack on top of sink basin Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.Dry storage area
- No Heimlich maneuver sign posted.
- No plan review submitted and renovations in progress.Operator has added a meat cutting room, dry storage room to back of facility. This violation must be corrected by : 6 1 10.
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3/29/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. 2 locations on cookline
- Critical. Observed raw animal(fish) food stored over ready-to-eat food(cooked trout).
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In unlabeled container by cookline
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms. Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired
- Critical. Outer openings not protected with self-closing doors.Back door
- No Heimlich maneuver sign posted.
- 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. Provide training within 60 days of date of hire.
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12/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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