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Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/02/2018 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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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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Plastic take out container in rice in prep area.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust on shelves near 3CS with clean equipment.
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Equipment on cook line with grease build up.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of stock on floor of walk in cooler. Chef placed on shelf. **Corrected On-Site**
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom in kitchen.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board on cook line. Cook discarded. **Corrected On-Site**
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. Wait staff eating food from cooked product with bare hands in prep area.
08B-30-4    Basic - Food stored in dry storage area not covered.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour in prep area.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At raw bar. 70ÿ°F
35B-02-4    Basic - Insect control device installed over food preparation area. In prep area near walk in cooler. **Repeat Violation**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Soup, stock, and blanched vegetables.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in prep area while cutting veg, cook left area. Chef placed in Sanitizer bucket. **Corrected On-Site**
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. mashed potatoes overnight (48-51ÿ°F - Cooling); soup overnight (47-48ÿ°F - Cooling); sweet potato mash overnight (54ÿ°F - Cooling)
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. mashed potatoes overnight (48-51ÿ°F - Cooling); soup overnight (47-48ÿ°F - Cooling); sweet potato mash overnight (54ÿ°F - Cooling)
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outdoor hose. Operator placed a vacuum breaker on hose Bibb at time of inspection. **Corrected On-Site**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Mixer head in pastry area soiled.
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served, and not in chronological order.
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook in front prep area washed hands in prep sink. Cook rehashed hands in HWS. **Corrected On-Site**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by bottle of vinegar and container in front prep area. Employee removed items. **Corrected On-Site**
52-01-4    Intermediate - Identity of food or food product misrepresented. Idaho Rainbow Trout, Virginia Flounder, Key West Shrimp, âAEA¿Georgia BanksâAEA? scallops, and Nantucket Bay Scallops labeled on menu. Invoices provided can not specify exact names on menu. Operator will ask purveyors for more specified invoices.
31B-03-4    Intermediate - No soap provided at handwash sink in ladies employee restroom.
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 Current SafeStaff 10-17-15. The rest Expired. **Repeat Violation**
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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.