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Licensee
Name: License Number: BK178159
Rank: Broker Sales License Expiration Date: 03/31/2016
Primary Status: Null and Void Secondary Status:
Location Address:
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Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/06/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 13 26
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. 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. **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. (Portion cup in make table relish) **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on pizza oven table under pizza pan rack and pipes at dish wash area. **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture not adhering to wall near pizza dough table by pizza oven. Moulding is pulling from wall with buildup of flour/dry powder product between moulding and wall.) **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
16-55-4    Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unit is not currently working. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. (Over three compartment sink) **Warning**
14-11-4    Basic - Equipment in poor repair. (Upright cooler next to slicer became unplugged, probably due to slicer use earlier in the day. Ambient air 56°F . Employee plugged unit back in during inspection.) **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. (Thruoughout) **Repeat Violation** **Warning**
08B-27-4    High Priority - Basic - Food placed in soiled container/equipment. (Wrapped breads stored in soiled containers on shelf below microwave.) **Warning**
36-24-4    Basic - Holes in wall near handwash sink. **Warning**
10-17-4    Basic - In-use knife/knives (3) stored in cracks between pieces of equipment. (Maketable and table) **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
22-08-4    Basic - Interior of pizza oven has heavy accumulation of black substance/grease/food debris. **Warning**
33-33-4    Basic - Large amount of unused equipment/supplies present. (Ice cream achine floor unit next to mixer. Broken coolers) **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Over 3 compartment sink area) **Warning**
51-18-4    Basic - No copy of latest inspection report available. **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning.(over 3 compartment sink) **Warning**
10-15-4    Basic - Pizza peel stored on top of soiled oven between uses. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. (Pizza table) **Repeat Violation** **Warning**
10-02-4    Basic - Rolling pin, knife and oven fork held soiled in soiled container next to pizza oven. **Warning**
24-18-4    Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. (Paper plates) **Warning**
23-08-4    Basic - Soda gun holster with accumulated slime/debris. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Bar) **Warning**
21-11-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine **Warning**
14-06-4    Basic - Wood food-contact surface not properly sealed. (Under dish washer) **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (51°F half cold cut loaf, 55°F raw chicken, 58°F hot dogs in upright cooler) **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (51°F half cold cut loaf, 55°F raw chicken, 58°F hot dogs in upright cooler) **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. (Dough press) **Warning**
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. (Hot dogs,) **Warning**
22-32-4    Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. (Soiled oven fork next to pizza oven with dried material on tines.) **Warning**
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. (Restrooms by pool table) **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Pizza upper make table is soiled around lips of individual containers. Lower cooler has water buildup, accumulation of pink mold-like buildup near doors, food debris buildup.) **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom. **Warning**
53B-01-4    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
16-34-4    Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. (For bar) **Warning**
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. **Warning**
22-01-4    Intermediate - Soda gun cup soiled. (Bar) **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.