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Name: SUZIE Q'S DINER License Number: SEA6214429
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 9124 SEMINOLE BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/21/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 14 9
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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
36-38-4    Basic - Attached equipment soiled with accumulated dust.AC unit over ice machine, also ice machine filter
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored.shelf in dish room soiled
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.right on cutting board of main preparation table
08B-38-4    Basic - Food stored on floor.can juice in waitstaff area
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room dogs, home fries, ham, beef
21-05-4    Basic - Soiled dry wiping cloth in use.
08B-13-4    Basic - Stored food not covered in reach-in cooler.potato salad
36-27-4    Basic - Wall soiled with accumulated food
50-06-4    High Priority - License expired within 30 days after expiration date.
12A-13-4    High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Servers not washing hands after dropping dirty dishes before picking up.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sitting on counter home fries 58?, cooked onions 53?, cooked spinach 55?, sausage 57? all returned to cooler
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.beef over dairy
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food.eggs cracked in bowl over ready to eat peppers
03A-04-4    High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.cracked one read 60?
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after touching hat and cracking eggs
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration waitstaff bucket exceeds 200 ppm chlorine
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface.on cooler handles
02C-03-4    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. Sliced luncheon meats,
22-05-4    Intermediate - Cutting board(s) stained/soiled.
53B-15-4    Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.cook n has been here a long time and does not date mark foods, time mark foods used as time as a public health control or change gloves as necessary
53A-03-4    Intermediate - Food manager certification expired.expired 2012
31A-11-4    Intermediate - Handwash sink used for purposes other than used by cook to wash out scramble egg bowl
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.severely inside bottom and top on cook line, and refrigerator
22-30-4    Intermediate - Interior of refrigerator soiled with accumulation of food residue.
53A-07-4    Intermediate - No certified food manager for establishment.
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
22-16-4    Intermediate - Reach-in cooler shelves soiled with food 2 door upright
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.meat loaf, potato salad, soup
22-06-4    Intermediate - Slicer blade soiled with old food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395