- Basic - Floor at front service area soiled/has accumulation of debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front service counter. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front service area. **Warning**
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Observed prepping, cooking, and serving of food during time of inspection. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed baked beans 109?F, collard greens 108?F, and precooked beef patties 108?F inside hot holding unit at front counter. Observed pork roast 128?F and ribs 127?F in hot hold oven in corner near front service handwash sink. **Warning**
- Intermediate - Handwash sink missing in back food preparation room or area. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Foods in hot hold unit at front counter and hot hold oven. **Warning**
- 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. **Warning**
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1/4/2013 | Routine - Food | Warning Issued |
- 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
- Observed blacklike substance around drain underneath three compartment sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee not washing hands before putting on gloves, between tasks, and after working with money then working with food.
- Critical - Observed encrusted, soiled material behind slicer blade.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening--coldcuts.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location--ice scoop stored on top of ice machine.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- 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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6/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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