- No Violations Were Observed
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08/20/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On 1/21/14 Chicken 115F, cooked cabbage 109F corrective action taken by turning on the warmer. **Warning** on 3/24/14 chicken 89°F
- 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 - 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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3/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food being prepared on a grill outside that has no cover. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 115°F, cooked cabbage 109°F corrective action taken by turning on the warmer. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over ready to eat. **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 - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Restroom. **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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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.jamaican patties box
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chiken prepped less than 4 hours,was transferred to cooler,beans56,chiken 57,potatoe salad 58
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chiken
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.operator has a barbecue/smoker in the back outdoor area
- Intermediate - No proof of required state approved employee training provided for any 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.
- 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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7/16/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door not self-closing. Restroom
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen / restroom
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. restroom
- 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.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 15+ live roaches found in the kitchen above the handwash sink behind a poster on the wall.
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3/29/2012 | Routine - Food | Emergency Order Callback Time Extension |
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cooking with smoker
- Critical - Handwashing cleanser lacking at handwashing lavatory. cooking with smoker outside in back of restaurant
- Critical - No handwashing sign provided at a handsink used by food employees. cooking with smoker outside in back of restaurant
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting lettuce, no additional prep or cooking was being done.
- Observed reach in cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Observed roach activity as evidenced by 15+ live roaches found in the kitchen above the handwash sink behind a poster on the wall.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. cooking with smoker outside in back of restaurant
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3/28/2012 | Routine - Food | Emergency order recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions. rest room
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. macaronni salad
- Observed reach in cooler gasket torn/in disrepair.
- 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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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salads,chicken ,beef
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad,pasta salad, beef,chicken. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/31/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-16-1 Observed food preparation in a prohibited area. use of smoker out side the kitchen in the backward with any overhead protaction.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture.3cs
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Violation: 35B-13-1 Screening is not 16-mesh to the inch.
- Violation: 38-10-1 Light not functioning. bathroom.
- Violation: 42-11-1 Observed unnecessary items on the premise.
- Critical. Violation: 46-09-2 Exit signs not properly illuminated. For reporting purposes only.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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12/13/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-16-1 Observed food preparation in a prohibited area. use of smoker out side the kitchen in the backward with any overhead protaction.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture.3cs
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. 15 fresh droppings in the kitchen.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Violation: 35B-13-1 Screening is not 16-mesh to the inch.
- Violation: 38-10-1 Light not functioning. bathroom.
- Violation: 42-11-1 Observed unnecessary items on the premise.
- Critical. Violation: 46-09-2 Exit signs not properly illuminated. For reporting purposes only.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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12/11/2010 | Routine - Food | Emergency Order Callback Time Extension |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food preparation in a prohibited area. use of smoker out side the kitchen in the backward with any overhead protaction.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Faucet/handle missing at plumbing fixture.3cs
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 15 fresh droppings in the kitchen.
- Critical. Outer openings not protected with self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Screening is not 16-mesh to the inch.
- Light not functioning. bathroom.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Observed expired Food Manager Certification.
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12/10/2010 | Routine - Food | Emergency order recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed ceiling in disrepair.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
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2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item stored by food.
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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