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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Name: SAN ANGEL INN REST & LOUNGE License Number: SEA5803307
Rank: Seating License Expiration Date: 04/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1480 AVE OF THE STARS

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/24/2014 Met Inspection Standards
During This Visit
More information about inspections.
3 2 12
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
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, clean plates on top shelf in dish room.
21-21-4    Basic - Clean linens stored in back pocket of employee pants. **Corrected On-Site**
14-33-4    Basic - Dish room shelf with rust that has pitted the surface.
13-08-4    Basic - Employee in pantry area wearing soiled apron.
40-06-4    Basic - Employee jacket stored with jalapeƱo peppers. **Corrected On-Site**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation, employee cutting steak and dishwasher. **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting, steel pans stacked tightly wet in dish room.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, utensils in water of 126°F.
29-11-4    Basic - Leaking pipe outside back kitchen door.
14-40-4    Basic - Nonfood-contact equipment in poor repair, chipped plates stored as lean in dish room. **Corrected On-Site**
08B-17-4    Basic - Unwashed avocados stored over prepared guacamole in outside walk in cooler. **Corrected On-Site** **Repeat Violation**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, rice 123/125 and green beans 113 in steam table for one hour. ( replaced with new rice 150/153 and beans discarded) **Corrected On-Site**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken container over raw beef in walk in cooler. **Corrected On-Site**
41-09-4    High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination, sanitizer wipes over prep table. **Corrected On-Site**
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, opened egg white container. **Corrected On-Site**
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, pantry, dish room and ladies employee restroom. **Repeat Violation**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395