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Name: CALI VIEJO RESTAURANT License Number: SEA3913059
Rank: Seating License Expiration Date: 02/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 436 E BRANDON BLVD

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 08/22/2011 Met Inspection Standards
During This Visit
More information about inspections.
9 5
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
03D-05-1    Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in the walk-in cooler measured 65F. Product was cooked yesterday and placed in a large plastic container covered. See stop sale notice.
36-11-1    Floors not maintained smooth and durable. Observed several broken floor tiles throughout kitchen and dish washing area.
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink - mens restroom.
38-07-1    Lights missing the proper shield, sleeve coatings or covers. Ceiling lights above ice and open food not protected.
53B-08-1    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. Observed using Florida Restaurant Association employee training, but no documentation of training available.
33-16-1    Observed open dumpster lid.
08A-27-1    Critical - Observed raw animal food stored over cooked food. Raw eggs stored above cooked food in the walk-in cooler.
23-08-1    Observed soda gun holster with accumulated slime/debris.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. Open bags of rice and beans not stored in covered container in dry food storage room.
41B-03-1    Critical - Observed unlabeled spray bottle. Cleaners in spray bottle not labeled.
24-10-1    Observed utensils stored in crevices between equipment. Knives stored between one compartment sink and wall.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked pork belly stored by stove measured 74F.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pork in zip loc bag not date marked.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cut deli meat in the reach-in cooler not date marked after opening.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395