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Name: MONTE CRISTO FAMILY REST License Number: SEA6209298
Rank: Seating License Expiration Date: 02/01/2016
Primary Status: Ownership Changed Secondary Status:
Location Address: 1617 MAIN ST

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/19/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counters in kitchen, top of freezer/ under microwave and outer surfaces of bulk container and highchairs in dining room
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Sides of cooking equipment
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. Front counter counter/cabinet
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Glasses on cutting board
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored next to box of spoons and keys stored next to plates at service window
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
35B-01-4    Basic - Exterior screen door has a gap at the threshold that opens to the outside.
14-23-4    Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Handsink in women's restroom
23-20-4    Basic - Food debris/dust/grease/soil residue on exterior of oven.
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves.
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
36-13-4    Basic - Grease accumulated under cooking equipment.
33-23-4    Basic - Grease receptacle not on proper pad/nonabsorbent surface.
10-19-4    Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
29-11-4    Basic - Leaking pipe at plumbing fixture. Under ice bin, front counter
38-01-4    Basic - Light shield damaged/in disrepair. Kitchen
23-14-4    Basic - Shelf under preparation table soiled with food debris.
08B-14-4    Basic - Stored food not covered in walk-in freezer. Open bag of vegetables
23-12-4    Basic - Walk-in freezer shelves soiled with encrusted food debris.
36-25-4    Basic - Wall in disrepair. Dishwashing area
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.front and kitchen counters
21-11-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter
02D-07-4    Basic - Working container of food not labeled in English. Bulk container, under slicer
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Bulk container , food prep area
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemon slice with barehand **Corrected On-Site**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over creamers , walk in cooler **Corrected On-Site**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking raw shelled eggs **Corrected On-Site**
41-06-4    High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
53B-16-4    Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
22-35-4    Intermediate - Food preparation sink has soil/old food residue. Kitchen
31A-07-4    Intermediate - Handwash sink missing in warewashing area.
53A-14-4    Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered cooked potatoes, walk in cooler **Corrected On-Site**
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. Potatoes in walk in cooler
53B-05-4    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395