- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bathroom door not self-closing.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dry storage area and walk in cooler **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. Establishment is operating. Establishment has an outside area after the backdoor containing 2 prep tables, a 3 compartment sink, a mop sink and shelves containing clean pots and pans. The establishment has a bay two doors down to the business location containing various chest freezers and dry storage.employee bathroom is located within this location. On July 8, 2014, At the time of inspection, prep tables and dish machine were moved inside the kitchen from the outside. Observed 2 hand washing sink that have been removed from the kitchen. A walk in freezer was added to the bay location next to the licensed establishment. They have dry storage and chest freezers at this location. Observed holes on the walls by warewashing machine. As per operator, they are remodeling.
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07/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Attached equipment soiled with accumulated food debris. Screen door leading to the outside.
- Basic - Bathroom door not self-closing.
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots and pans
- 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 - Current Hotel and Restaurant license not displayed.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic doors on sushi cooler.
- Basic - Food stored in a room/shed that is not fully enclosed.
- Basic - Food stored on floor. Cases of lime.
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dry storage area and walk in cooler **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- 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 - Paper towel used as liner for food container.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, chlorine
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with cold water.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked rice at reach in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Employee rinsed utensil in handwash sink.at front counter hand washing sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front hand washing sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Jose combina 6/8/12
- 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. Establishment is operating. Establishment has an outside area after the backdoor containing 2 prep tables, a 3 compartment sink, a mop sink and shelves containing clean pots and pans. The establishment has a bay two doors down to the business location containing various chest freezers and dry storage.employee bathroom is located within this location.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with glass cleaner
- Intermediate - Water pressure lacking at fixtures that require the use of water. Hand washing sink by kitchen entrance.
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4/29/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use at all times. **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.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing 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.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed flying insects in bar area.front
- Observed attached equipment soiled with accumulated grease.dripping down wall from hoods
- Critical - Observed buildup of slime in the interior of ice machine.and mold
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.across from stove
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen.
- Observed residue build-up on nonfood-contact surface.walkin shelfs
- Critical - Observed soil residue storage containers.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.across from front seafood display
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.front
- Critical - Handwashing cleanser lacking at handwashing lavatory.front
- Critical - Hot water not provided/shut off at employee hand wash sink.front
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.inside/bottom of white lip
- Critical - Observed uncovered food in holding unit/dry storage area.walkin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.too high
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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10/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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