- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the flour from the exterior surfaces of the bulk-storage bin of flour.
- Basic - Plumbing system improperly repaired. Repair the water faucets, at the three-compartment sink, so as to eliminate the creative plumbing arrangement.
- 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. Label open carton of milk with the date it is originally opened.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cool foods uncovered until they reach 41°F or colder - then cover them. **Corrected On-Site**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plates for customer service.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees must wash hands every time they change disposable gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label foods, in the top of the make-table refrigerator, with four-hour-time labels. Discard any unused portions at the end of four hours.
- 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. Provided copy of the "Big Five" handout.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. Your state license is being held for a bad check of $186 issued 8/23/2011. Contact Desiree Mitchell at 850-717-1278 or Desiree Mitchell@dbpr.state.fl.us to replace the previous payment. License #6307108. **Warning** Manager informs me that Tallahassee refuses to return her calls.
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12/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Food stored in dry storage area not covered. Transfer corn meal, from the open bag, to a clean, covered container.
- Basic - Open dumpster lid. Keep Dumpster lid closed.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees must wash hands every time they change gloves.
- 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. Provided copy of "Big Five" handout.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. Your state license is being held for a bad check of $186 issued 8/23/2011. Contact Desiree Mitchell at 850-717-1278 or Desiree Mitchell@dbpr.state.fl.us to replace the previous payment. License #6307108. **Warning** Manager informs me that Tallahassee refuses to return her calls.
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8/28/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Basic - Single-service articles not stored inverted or protected from contamination. Invert styrofoam-takeout containers on the cookaline. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the counter tops; store them in sanitizing bucket between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 6-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below when time control began (except cut tomatoes). Label shredded lettuce and tomatoes with six-hour-time labels. Discard at the end of six hours. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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7/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. Your state license is being held for a bad check of $186 issued 8/23/2011. Contact Desiree Mitchell at 850-717-1278 or Desiree Mitchell@dbpr.state.fl.us to replace the previous payment. License #6307108. **Warning**
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6/26/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Current Hotel and Restaurant license not displayed. Your state license is being held for a bad check of $186 issued 8/23/2011. Contact Desiree Mitchell at 850-717-1278 or Desiree Mitchell@dbpr.state.fl.us to replace the previous payment. License #6307108. **Warning**
- Basic - Plumbing system in disrepair. Repair the frozen cold-water handle at the three-compartment 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. Label repackaged, refrigerated foods with the date they are originally repackaged.
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4/23/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution for the storage of wet-wiping cloths between uses. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Designate the top plate, on the stack of clean bowls, as the cover plate. Do not use the cover plate for service. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Install a numerically-scaled thermometer in the refrigerator.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-gloves, when buttering toast. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they are originally repackaged.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths on the countertops; store them in sanitizing solution between uses. Corrected On Site.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Designate the top bowl, on the stack of clean bowls, as the cover plate. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label the carton of milk with the date it is opened.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are repackaged.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves.
- Observed non-bagged garbage in dumpster. Observed open box of onions in the dumpster. Emphasize to employees the importance of securely bagging garbage, before placing it into the dumpster.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer bread crumbs from open box, and pancake mix from open bag, to clean, covered containers.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leavevwet-wiping cloths lying on countertops; store them in sanitizing buckets between uses.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Critical - Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by 4/02/2012. Call 866 372 7233 to schedule an exam. Keep proof on the premises. This violation must be corrected by : 4/02/2012.
- 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. Employees must pass Food Safety Training by 4/02/2012. Call 866 372 7233 to obtain workbooks. Keep proof f compleed training on the premises. This violation must be corrected by : 4/02/2012.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time that they change their gloves. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open food containers with the dates they are opened.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer dry staples from open bags to clean covered containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the dates they are initially rewrapped.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory, provided, in the restaurant.
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2/2/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Critical - Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification. Call 866 372 7233 to schedule an exam. Keep a copy of current certification on the premises.
- 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. Employees must pass Food Safety Training. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare wood on the kitchen counter.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated meats must be labeled with 7-day-date labels.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Store plates inverted, under overhead protection, or designate the top plate as a cover plate.
- Critical - Manager lacking proof of Food Manager Certification. Call 866 372 7233 to order a study guide, and sxhedule an exam.
- Critical - No conspicuously located thermometer in holding unit. Install a numerically-scaled thermometer in the refrigerator.
- 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. Employees must pass Food Safety Training. Call 866 372 7233 to order workbooks.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory, provided, in the restaurant. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage containers with the common names of their contents.
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9/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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