- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Repeat Violation**
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Food stored on floor.
- Basic - Hole in wall by the kitchen door entrance
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the back area
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. By the bar
- Basic - Raw animal food stored above unwashed produce. Fish
- Basic - Stored food not covered in walk-in cooler.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Conch 49°f, fish 53°f, turkey 52°f,less than 2 hrs. Corrective action taken operator put items back in the walk in cooler to bring down the temp.
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- 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. By the bar
- 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 - Soda gun soiled.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. Hood grease
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tile in disrepair.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Glasses by AC unit
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment in poor repair. Hand washing Sink in kitchen. Cook line reach in cooler at ambient temperature of 51°f.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in a location that is exposed to splash/dust. Ice bin next to sink at bar
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler
- Basic - Hole in wall.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair. In Reach in cooler in kitchen area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Found oxtail at 51° F. discarded by operator **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint** **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 - 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. **Corrected On-Site**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. found fish at 51° F and conch 50° F at cook line reach in cooler. Corrective action taken by operator.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical improperly stored.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Ice bin cold plate at bar
- Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. **Corrected On-Site**
- 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 paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - Two-compartment sink used for warewashing.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed trash beneath prep table in food prep area.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving. Observed trash and debris beneath table in food prep area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bag of onions, cabbage, and bottles of water on the floor in walk in cooler.
- Basic - Dumpster overflowing garbage. Observed garbage and empty boxes pulled up outside of exit door of food prep area.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing from men and women restroom.
- Basic - Walk-in cooler gasket torn/in disrepair. Door and gasket of walk in cooler in disrepair.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- 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. Employee preparing salad with bare hand.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed box being used to store meat.
- High Priority - Small flying insects in bar area. Fruit flies in bar area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in freezer soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prep food in walk in cooler without date marking.
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12/12/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under cooking equipment on cook line and on shelf used to store containers of food on cook line **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Ice scoop handle in contact with ice.front bar area **Warning**
- Basic - Waste line missing at soda gun holster.front bar area **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken over cooked rice **Warning**
- 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. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.employee bathroom **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.employee bathroom **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at none of the sinks used to was hand and there is an employee cooking and is doing prep and there are time that she needs to wash her hands **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**
- 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. **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.rice , plant food ,beef **Warning**
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5/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under cooking equipment on cook line and on shelf used to store containers of food on cook line **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Ice scoop handle in contact with ice.front bar area **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.at hand sink in the front area by the bars **Warning**
- Basic - Soda gun holster with accumulated slime/debris.front bar area **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
- Basic - Waste line missing at soda gun holster.front bar area **Warning**
- High Priority - License is expired and is more than 60 after expiration date. License expired 10-01-2012 **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee put on gloves didn't wash hand and started to prep vegetable and cook food **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken over cooked rice **Warning**
- 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. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.employee bathroom **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.employee bathroom **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at none of the sinks used to was hand and there is an employee cooking and is doing prep and there are time that she needs to wash her hands **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**
- 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. **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.rice , plant food ,beef **Warning**
- Intermediate - Soda gun soiled.front bar area **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner **Warning**
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2/7/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. FOOD PREP STORED IN WIC WITHOUT DATE MARKING.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8-4-12.
- 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. This violation must be corrected by : 8-4-12.
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9/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8-4-12.
- Critical - No handwashing sign provided at a handsink used by food employees. RESTROOM AREA.
- 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 : 8-4-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PHF IN CHEF STATION ABOVE 41 DEGREES.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. FOOD PREP STORED IN WIC WITHOUT DATE MARKING.
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6/4/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.new manager
- 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.some have and some dont
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
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