Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: WHITE LION TAVERN License Number: SEA6500252
Rank: Seating License Expiration Date: 06/01/2014
Primary Status: Current Secondary Status: Active
Location Address: 20 CUNA ST
ST AUGUSTINE, FL 32084-3604

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 06/01/2011 Met Inspection Standards
During This Visit
More information about inspections.
15 8
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
03B-02-1    Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Cooked onions 130F. Corrected On Site.
10-02-1    In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on oven handl.
14-30-1    Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Flour container.
53B-08-1    Critical - No original 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.
23-06-1    Observed build-up of food debris, dust or dirt on nonfood-contact surface. Microwaves. Repeat Violation.
23-03-1    Observed build-up of grease on nonfood-contact surface. Hood filters. Repeat Violation.
14-37-1    Observed cutting board grooved/pitted and no longer cleanable.
01B-14-1    Critical - Observed dented/rusted cans. Dry storage area.
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between glove changes.
08A-24-1    Critical - Observed employee food not properly separated from restaurant food in holding unit/during preparation.
12A-10-1    Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wiping sweat from forehead.
31-12-1    Critical - Observed handwash sink used for purposes other than handwashing. Draining plumbing line.
09-01-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Dessert topping wait station reach in cooler.
10-07-1    Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water and in sanitizer water.
22-28-1    Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cutting boards.
18-04-1    Observed old labels stuck to food containers after cleaning. Repeat Violation.
06-05-1    Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. Raw burgers over french fries in reach in cooler.
41B-01-1    Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket 200 ppm.
41A-10-1    Critical - Observed toxic item improperly stored. Windex over coffee area at wait station, soap over food window. Repeat Violation.
29-08-1    Plumbing system in disrepair. Ice bin at bar not draining.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Milk, cream.
02-26-1    Critical - Working containers of food removed from original container not identified by common name. Flour.
New Search
1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395