- No Violations Were Observed
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10/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom doors not self-closing. Customer restroom and employee restroom
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups in kitchen
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal items stored in or above a food preparation area. Purse on microwave
- Basic - Food stored on floor. Orange juice
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator in storeroom
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Only 1 drain board at triple sink
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Reuse of single-use articles. Washing and reusing muffin containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 47, waffle batter 75, margarine 75 on buffet.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneezeguard protecting biscuits, gravy, bread, pastries
- Intermediate - Cold holding equipment incapable of 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. Thermometer in reachin used for yogurt reading 47° on buffet.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No handwash sink for employees. Kitchen
- Intermediate - No handwash sink located in or immediately adjacent to bathroom. Employee restroom
- 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. Breakfast kitchen has been relocated to a guest room
- 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. Judy,
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Downstairs reachin
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage biscuits at 52 in upstairs reachin. Moved to downstairs unit.
- Intermediate - Food manager certification expired. Kathy **Repeat Violation**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reachin upstairs
- Basic - Single-service items stored under handsink plumbing pipes
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage biscuits 48-52 in small reachin. Moved to another unit. Cream cheese 69 on counter. Milk 57 on counter. Discarded.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Precooked eggs
- Intermediate - Food manager certification expired. Kathy
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk, and Cream Cheese 51-68? at room temperature. Voluntary Destroyed By Mgr.
- High Priority - Self-service bread, and pastries lacking adequate sneezeguards or other proper protection from contamination. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. SAUSAGE BISCUITS.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Cest freezer.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination grill for pancakes open to all.
- Critical - Employees have not received training related to their assigned duties person who set up.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed no utensils or dispensing devices for breakfast items,eggs,danish. Corrected On Site. Corrected On Site.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees in breakfast.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed at 3 baysink. Repeat Violation. Corrected On Site.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 55
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. bread, muffins, danish, donuts, cookies, eggs
- Critical. Observed food stored on floor. waffle mix, plastic bottles
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Handwash sink not accessible for employee use at all times. coffee items in it
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area batter.
- Critical. Hotel and Restaurant license not properly displayed.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed for 3 bay sink over 200. Corrected On Site.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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