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Name: CHEZ MLS RESTAURANT INC License Number: SEA1618530
Rank: Seating License Expiration Date: 12/01/2013
Primary Status: Ownership Changed Secondary Status:
Location Address: 3760 NE 3 AVE

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/03/2013 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
6 8 24
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. At cookline.
23-16-4    Basic - Accumulation of food debris/soil residue on paper towel dispenser. At cookline.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Beef and chicken on floor.
36-33-4    Basic - Ceiling tile in disrepair. Water damaged.
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Purse and cell phone stored with food.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
36-08-4    Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
14-38-4    Basic - Food storage containers/container lids cracked or broken.
08B-29-4    Basic - Food-contact surface not cleaned and sanitized between uses. Dead roach inside prep sink with thawing beef.
33-19-4    Basic - Garbage on the ground and/or pad around dumpster and back door area.
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
33-16-4    Basic - Open dumpster lid.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef at prep sink.
25-32-4    Basic - Reuse of single-service articles. Butter containers reused to store other foods, pasta, sauces.
14-07-4    Basic - Rubber/plastic/vinyl spatula cracked/chipped.
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Doors to restrooms soiled. Door to walkin cooler soiled. Top of water heater soiled. Fire extinguishers soiled.
14-55-4    Basic - Uncleanable knife block in use to store knives.
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
36-25-4    Basic - Wall in disrepair. By back door.
36-27-4    Basic - Wall soiled with accumulated food debris. By dishwashing area.
35A-03-4    Basic - High Priority - Dead roaches on premises. Observed 1 dead roach inside prep sink where beef was thawing.
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.
12A-19-4    High Priority - Employee washed hands with cold water.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oxtail at 60° F under no temperature control. Rice in walkin cooler at 49° F. Must discard within 4 hours from leaving temperature control.
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 127° F at cookline under no temperature control.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over sauces at walkin cooler.
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observerved 23 live roaches in kitchen food preparation area.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. At cookline.
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At HANDWASH sinks in dishwashing area, cookline and restrooms. Water at 83° F.
27-24-4    Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. At 83° F.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White cooler At cookline
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area , restroom and dishwashing area.
31B-03-4    Intermediate - No soap provided at handwash sink. In dishwashing area.
22-18-4    Intermediate - Soil residue in food storage containers. Rice container.
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