- Basic - Bowl or other container with no handle used to dispense food. Observed that a styrofoam bowl is used as a scoop for brown sugar. **Corrected On-Site** **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed chicken in hold in a oven at 99°-105°. Turned on oven to re-heat. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Observed sweet potatoes in hot hold at 119°. Placed on stove to re-heat. **Warning**
- 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. Replaced empty sanitizer with a full one. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed turkey gravy on the cook's line at 96°, gravy is getting re-heated. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken stored above raw shrimp and raw beef stored above raw fish in the cook's line Bain Marie cooler **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed chicken over beef . Traded places. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 2 cooks, 3 waitstaff, a bartender, hostess and manager working at time of inspection. **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. Ice machine was relocated to another room on the other side of the restaurant and there is no longer a hand sink nearby. The closest hand sink is at least 50 feet away in the kitchen. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed hot beans cooling in the walk-in cooler in a container about 14" deep. Container was removed from the walk-in cooler and placed in a ice bath. **Warning**
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10/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/09/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Inside the Bain Marie cooler opposite the grills on the cooks line. All the food was moved to the walk-in cooler. **Warning**. At the callback inspection, observed crab cakes at 51°, mashed potatoes at 52°, raw shrimp at 54°, sliced tomatoes 58°, butter at 57° in the same unit.
- 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. The Bain Marie cooler opposite the grill on the cook''s line. **Warning** At the callback inspection, still observed this unit cannot maintain PHF food at proper temperatures.
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6/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Observed a plastic souffl cup used to dispense pice de gallo. **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface to cover unpackaged bread in the walk-in cooler. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet steam table pans in the kitchen on a rack. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw shrimp being thawing in the kitchen. Shrimp was placed in the walk-in cooler. **Corrected On-Site** **Warning**
- Basic - Waste line missing at soda gun holster behind the bar. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name.container of sugar in the kitchen. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Inside the Bain Marie cooler opposite the grills on the cooks line. All the food was moved to the walk-in cooler. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food on the cook's line. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Food manager certification expired. All Food Managers are expired. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels on the cook's line. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed collard greens cooling in a container about 12 inches deep. Transferred the greens into shallower pans. **Corrected On-Site** **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 - 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. The Bain Marie cooler opposite the grill on the cook's line. **Warning**
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4/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used for sugar. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near the smoker.
- Basic - Ice scoop stored with handle in contact with ice in ice bin at a soda machine.
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small whit refrigerator in the server area.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Collard greens 3 lbs
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Plates near the smoker have some ash on them.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. All out of temp foods in the walkin cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Black beans, potato salad dressing, baked beans.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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11/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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9/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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