- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Open dumpster lid.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wall soiled with accumulated food debris.
- 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 - Displayed food not properly protected from contamination.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/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.
- Intermediate - Slicer blade soiled with old food debris.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- 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 - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Food manager certification expired.
- 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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3/24/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walls soiled
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Wall in disrepair.
- 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.
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3/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handle of reach in freezer
- Basic - Ceiling tile missing.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- 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 and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walls soiled
- Basic - Food placed in soiled container/equipment.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working container of food not labeled in English.
- High Priority - Live flies in kitchen.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked beans from the day before did not cool properly found at 65f, out of temperature for mo then 6hrs.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 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.
- 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.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. In dry storage area
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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11/5/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handle of reach in freezer
- Basic - Ceiling tile missing.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- 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 and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walls soiled
- Basic - Food placed in soiled container/equipment.
- Basic - Food stored on floor.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working container of food not labeled in English.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoe salad54°f, pancake batter 58°, cheese 58°f, cooked gizzards 58°f, raw beef 59°f, raw chicken 59°f, black beans 65°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked beans from the day before did not cool properly found at 65°f, out of temperature for mo then 6hrs.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 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.
- 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.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. In dry storage area
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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11/4/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside storage containers
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Floors not maintained smooth and durable.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- 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. Storage area
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- 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 - Wiping cloth/towel used under cutting board.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in in front of cook line **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device 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 - Spray bottle containing toxic substance not labeled.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
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