- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside
- Basic - Food stored in a prohibited area. A pot with washed cut plantains was being stored in the mop sink **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. The cook failed to remove the contaminated gloves (raw chicken) then continued to work on the cook line. Recommend using tongs for the raw meats to avoid direct contact with any raw products while on the cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yuca 61. Tomato sauce 88 in the table top unit adjacent the three compartment sink
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See yuca and tomato sauce in section 03A
- Intermediate - Cutting board(s) stained/soiled.on the main reach in cooler on the cook line
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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07/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required to be installed on the right side of the hand sink in the kitchen **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. A renewal fee of 50.00 is due. Failure to renew the license may result in administrative actions. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 57 because it was over the fill line of the container. The sausage was moved to the walk in cooler **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On top of the storage reach in cooler used as a prep table **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. **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. Per a recent conversation with plan review manager, it has been noted that the bar was added to this account without plan review notification. Please submit plans with the addition to plan review plus 150.00. Note the plan review packet and drawing need to be reviewed and approved prior to the callback date. Failure to comply may result in administrative actions. **Warning**
- 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. **Warning**
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5/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. Two food prep employees where chewing gum **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Yuca 130 left at the fryer. Corrective action taken. Reheated. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled.located on the prep reach in cooler on the cook line **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. Alejandro the General Manager **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. The ice machine was moved to the dry storage closet and it will require a hand sink **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. The ice machine was moved into the dry storage closet and a hand sink will be required in the room. Provided the plan review packet and the plan review referral forms via email. Please read the referral form for additional guidance. **Warning**
- 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. **Warning**
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2/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. The cook was handling beef, chicken and then adding lettuce to a Togo plate, the plate was discarded and the lettuce was discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 44. Steak 44. 45 in the prep reach in cooler on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans 49 left on the stove w awaiting the consumption of the beans at the steam table. Corrective action taken, reheating.
- Intermediate - Food service manager not certified within 30 days of employment. Alejandro
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Steak 45 in the walk in cooler **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked to 155, continued to cook
- 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. 0 ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food service manager not certified within 30 days of employment. The General Manager does not have his CFM, two other employees were certified and present
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. On the cook line
- Basic - Floor tiles missing. Multiple tile in the walk in cooler
- Basic - Lime scale build-up inside ice machine.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 68 left out lower shelf of the wait staff area. Provided TPHC form
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Servers **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic n butter on the steam table. Provided TPHC form
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato 83 left on the steam table cutting board on the cook line
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. The soap dispenser is directly over the cutting board on the cook line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink, closest the mop sink
- Intermediate - Employee used handwash sink as a dump sink. In the kitchen by the mop sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Poultry and pork covered while ambient cooling in the walk in cooler **Corrected On-Site**
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef in walk in cooler 47-48f degrees from 10-30-2012
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating while preparing food.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. egg placed behind vegetables in the reach in cooler Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Observed residue build-up on nonfood-contact surface. on handles of reach in cooler at cookline
- Critical - Observed unlabeled spray bottle. degreaser bottle purple liquid Corrected On Site.
- Observed utensils stored in crevices between equipment. knife at cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cream mix , beef
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee touched head with gloves and was about to handle food container Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beef 47-48 f degrees in walk in cooler from the previous day
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. dat marked 8-2010
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR HR form
- Critical - Food Service Manager not certified after 30 days of employment. GM Alejandro
- Critical - Hand wash sink lacking proper hand drying provisions. at the bar Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. both cutting boards on the cookline
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two bloody disposable towels on the cutting board. discarded Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Yuca 102 f degrees, in a double pan set up at the steam table. corrective action remove the second pan, reheated yuca.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef tongue in the walk in cooler
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/20/2012 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. multiple tiles in the kitchen are not smooth and cleanable in addition they are soiled
- Critical - Establishment drainage system not designed and installed properly. drain to the bar hand sink not capable of allowing adequate drainage as evidence overflow at the bar
- Critical - Hot water not provided/shut off at employee hand wash sink. bar hand sink Repeat Violation.
- No copy of latest inspection report.
- 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. All employee training was expired
- 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. Employees could not provide proof of any employee training
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. two cutting boards on the cook line
- Critical - Observed food stored in a prohibited area. pot of plantains stored in the mop sink Corrected On Site.
- 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. Server touched washed cut lemons with bare hands, served to the customer. informed employee of deficiency tongs placed at lemon location for future use Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup 99 f degrees in the steam table on the cookline.
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4/16/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. operator unaware of big five.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef steaks 46 f degrees. Employee stated they were cooked the previous day.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. the three compartment sink shall be used to wash, rinse and sanitize all food contact surfaces until such time as the dish machine has been corrected.
- Critical - Handwashing cleanser lacking at handwashing lavatory. by rear door Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. by rear door Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. oer the prep table in front of the ice machine Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer is handling both soiled and clean dishes without washing hands to break the contamination cycle. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. steaks in covered container in the walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. used as storage on the cookline
- Observed nonfood-grade containers used for food storage. unpackaged foods being stored in grey, black containers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 52 f degrees, sausage 44 f degrees . open top prep reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deserts not dated, receipt from local bakery.
- Critical - Observed raw animal food stored over ready-to-eat food. beef raw non commercially wrapped over vegetables (onions) in the walk in cooler. Provided safe refrigerator storage form Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Poultry raw non commercially wrapped over beef/pork in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef raw non commercially wrapped over pork in the walk in cooler Corrected On Site.
- Plumbing system in disrepair. drain pipe to hand sink at bar is broken. Plumber is on site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Poultry 121 f degrees at the steam table. Pan elevated off heat source. corrective action taken reheated on grill 173. placed back to the steam table.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook on line is handling raw foods, eggs etc and cooked foods. Multi-tasking without removing soiled gloves.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). improper cooling steaks
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9/22/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Bar.
- Critical - Cold water not provided/shut off at employee handwash sink. Hws at bar.
- Critical - Hand wash sink lacking proper hand drying provisions. Bar Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Hws at cook line. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. Expired license didplayed.
- Lights missing the proper shield, sleeve coatings or covers. Over slicer.
- Lights missing the proper shield, sleeve coatings or covers. Walk in freezer.
- Lights missing the proper shield, sleeve coatings or covers.Walk in cooler.
- Critical - No conspicuously located thermometer in holding unit. Ric at cook line. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.Hws at bar.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler at cooks line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop cooked rice. Corrected On Site.
- Critical - Observed toxic item stored by utensils.Spray bottle with pink liquid stored next to clean pans on clean storage shelf. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. In office.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Variuos Foods in walk in cooler.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked potatoes in WIC
- Critical. Working containers of food removed from original container not identified by common name. / sugar container on worktable
- Critical. Working containers of food removed from original container not identified by common name. / squeeze bottles at cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [raw marinated pork was 54 F, on floor in kitchen
- Critical. No conspicuously located thermometer in holding unit. / at cookline
- Critical. No conspicuously located thermometer in holding unit. / kitchen RIC
- Critical. No conspicuously located thermometer in holding unit. / at Bar
- Critical. Observed potentially hazardous food thawed at room temperature. / case of raw pork thawing on kitchen floor
- Critical. Observed potentially hazardous food thawed at room temperature. / raw meat , on worktable outside WIC
- Critical. Observed food stored on floor. / case of raw pork on kitchen floor
- Nonhandled bowl used as scoop in bulk food container, outside WIC
- Observed nonfood-grade containers used for food storage. / bu food containers, outside WIC
- Observed nonfood-grade containers used for food storage. / in WIC
- Observed nonfood-grade clear bag used for food storage. / cooked rice inside rice coojer
- Observed reach-in cooler gasket torn/in disrepair. / at cookline
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. / 0 ppm
- Critical. Observed soil buildup inside ice bin/machine . / at bar
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. / at bar beer cooler
- Observed gaskets with slimy/mold-like build-up. / at cookline
- Observed gaskets with slimy/mold-like build-up. / at bar
- Clean pots and pans not stored inverted or in a protected manner.
- Observed clean food pots stored on floor.
- Critical. Vacuum breaker mising at hose bibb. / at mopsink faucet splitter
- Critical. Vacuum breaker mising at hose bibb. / on wall hose bibb, northside of building
- Critical. No handwashing sign provided at a handsink used by food employees. / at bar
- Critical. No handwashing sign provided at a handsink used by food employees. / in men's & women's rooms
- Critical. Hand wash sink lacking proper hand drying provisions./ at bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. / at bar
- Observed hood filters heavily soiled with accumulated grease.
- Observed clothing stored with food. / on shelf, across from WIC
- Critical. Observed container of medicine improperly stored. / at cookline
- Critical. Observed unlabeled spray bottle. / on shelf above mopsink
- Critical. Observed unlabeled spray bottle. / at 3 baysink
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12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. produce; over some already prepped wic
- Critical. Observed raw animal food stored over cooked food. @ ric @ make station; Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed handwash sink used for purposes other than handwashing. utensils & pots of water
- Observed ceiling soiled with accumulated grease. & dust over equipment
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4-24-10.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wic
- Critical. Working containers of food removed from original container not identified by common name.breading , sugar,
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. in wic
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving lined with paper & cloths
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- No sink installed/available at establishment. where plan review called for @ cooler area @ front
- Critical. Observed handwash sink used for purposes other than handwashing employes using hws as prep sink; ice water, coffee, other
- Critical. Observed less than 1 handwash sink or number required by law for employees hws removed @ coffee -beer cooler area. must replace or go thru plan review for correct sink use
- Critical. Observed less than 1 handwash sink or number required by law for employees.
- Critical. Hand wash sink lacking proper hand drying provisions. at grill area
- Critical. Observed toxic item stored by food. on prep tables
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
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8/10/2009 | Routine - Food | Warning Issued |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Administrative complaint recommended |
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