- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Wall in disrepair.
- 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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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Plumbing system in disrepair.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification. **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**
- 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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1/27/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- 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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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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 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.
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4/3/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/26/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. AT FRONT COUNTER
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.AT FRONT COUNTER
- 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 : 11/12/2012.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOKED HAM
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- 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 interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/12/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated grease.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed residue build-up on nonfood-contact surface.
- Observed ripped/worn tin foil used as shelf cover.
- Observed wall soiled with accumulated grease.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Clean wiping cloth not properly stored.
- 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 Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed residue build-up on nonfood-contact surface.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- 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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9/30/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.soups
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided 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 - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.someareas
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored in a prohibited area.icecream frezer inside bathroom
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cooking equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Observed ice scoop with handle in contact with ice.
- 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.soups
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed rodent activity as evidenced by dry rodent droppings found.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in light panel
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated food debris.
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only.k class behind coolers
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.front counter empanadas
- Critical - Pull station for fire suppression system inaccessible. For reporting purposes only.behind coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical - Working containers of food removed from original container not identified by common name.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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.sugar in front counter
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.stuffed potatoe
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.bags of onions
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed dead roaches on premises. Corrected On Site.
- Critical. Observed rodent activity as evidenced by dry rodent droppings found. Corrected On Site.
- Observed wall soiled with accumulated food debris.someareas
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork,soups Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork in walkin coolers from night before Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.blender
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.potatoe slicer
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.different areas
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Faucet/handle missing at plumbing fixture.
- Critical. Observed dead roaches on premises.storage
- Critical. Observed rodent activity as evidenced by dry rodent droppings found.
- Observed food debris accumulated on kitchen floor.behind equipments
- Observed wall soiled with accumulated food debris.someareas
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Observed no child labor law poster.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No person in charge of establishment.
- 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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2/18/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork,beans
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham,cheese ,pork in sandwich station
- Critical. Observed food being cooled by nonapproved method.pork
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans,pork
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.by coffe station
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves in walkin
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Critical. No handwashing sign provided at a handsink used by food employees.coffe station
- Critical. Observed rodent activity as evidenced by dry rodent droppings found. Corrected On Site.
- Observed food debris accumulated on kitchen floor.behind equipment
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Observed no child labor law poster.
- Critical. Identity of food or food product misrepresented.selling sway fish for grouper Corrected On Site.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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