- Basic - Bowl or other container with no handle used to dispense food.corn meal
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef
- Basic - Reuse of single-service articles.
- Basic - Wall soiled with accumulated food debris. 3cs
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 52°f, cut lettuce 51°f, eggs 52°f,
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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.
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11/07/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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07/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Garbage enclosure not constructed of durable materials.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Hot water not provided/shut off at employee handwash sink. Next to 3 compartment sink
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/15/2014 | Routine - Food | Warning Issued |
- Basic - Floors not maintained smooth and durable.kitchen and dry storage area
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees.at the front
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.in the dry storage/ food prep area
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.bucket that says Home Depot
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.in the kitchen **Corrected On-Site**
- Intermediate - No person in charge of establishment during operation.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.in the back room
- High Priority - Vacuum breaker missing at hose bibb.in the kitchen behind steam table
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.there is a electric stove in the back room that does not have a hood suppression over it
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9/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floors not maintained smooth and durable.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.in the back room
- Basic - Wall soiled with accumulated food debris.in the back area by the stove
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Vacuum breaker missing at hose bibb.in the kitchen behind steam table
- 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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No person in charge of establishment during operation. **Corrected 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.there is a electric stove in the back room that does not have a hood suppression over it
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6/7/2013 | Routine - Food | Warning Issued |
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floors not constructed to be easily cleanable.kitchen
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice scoop handle in contact with ice.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Open dumpster lid.
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Vacuum breaker missing at hose bibb.in back
- 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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.kitchen
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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 covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
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7/31/2012 | Routine - Food | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed dead roaches on premises.15 in kitchen 10 in back storage area 5 in hallway 3 in reach in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed roach activity as evidenced by live roaches found one in kitchen two in back storage area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED TURKEY AND PORK AT 49 and 47 DEGREES IN RIC.
- Critical - Hand wash sink lacking proper hand drying provisions. MEN RESTROOM Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED TURKEY AT 49 DEGREES AND PORK AT 47 DEGREES. Corrected On Site.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED BEEF BEING DEFROSTED IN STANDING WATER. Corrected On Site.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2011 | 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. POULTRY IN RIC AT 110 DEGREES. POULTRY WAS REMOVED AND SET ON THE PREP TABLE FOR COOLING. S Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Observed floor area(s) covered with standing water. Corrected On Site.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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8/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable.
- Observed floor area(s) covered with standing water.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-24-10.
- 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 This violation must be corrected by : 7-10-10.
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5/24/2010 | Routine - Food | Administrative complaint recommended |
- worKING container not labeLED)
- ready to eat food no date marked.
- no thERMOMETER inside reach in units.
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11/23/2009 | Routine - Food | Call Back - Complied |
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed rodent activity as evidenced by rodent droppings found. dry rodent droppings found on two boxes of can goods brought to the restaurant fRom home.
- Critical. Observed roach activity as evidenced by live roaches found. 3 live roaches found in the kitchen .
- Light not functioning. kitchen .
- 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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11/19/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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