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Rank: Seating License Expiration Date: 04/01/2019
Primary Status: Closed Secondary Status: Change Owner Pending
Location Address: 2869 WILSHIRE DR #104

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/04/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 7 9
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair, missing ceiling tiles in kitchen **Warning**
35A-03-4    Basic - Dead roaches on premises. Observed dead 1 on floor behind bar 1 in three compartment sink behind bar **Repeat Violation** **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen **Repeat Violation** **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Below cook line. **Warning**
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle. Grease by back door and grease receptacle **Repeat Violation** **Warning**
36-24-5    Basic - Hole in or other damage to wall. Washable wall material has several gaps and separating in spots. Operator needs to seal gaps as to help minimize harbor spots for vermin **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface, on 4 burner stove **Repeat Violation** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris - behind cook line **Warning**
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice brown (61°F - Cooling); cooked white rice (60°F - Cooling); cooked pork (59°F - Cooling); cooked turkey (60°F - Cooling). Items cooling from the previous day. Items In three door cooler by back entrance **Repeat Violation** **Warning**
01B-07-4    High Priority - Food with mold-like growth. See stop sale. Cooked beef in white door cooler at back hallway **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked beef and pumpkin soup (49°F - Cold Holding) over four hours. See stop sale In three door cooler by back entrance **Repeat Violation** **Admin Complaint**
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw pork, frozen vegetables in chest freezer in kitchen area. Raw chicken and pork have been bagged on site **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observed 1 on wall above entrance to kitchen 1 on wall above three compartment sink 1 behind bar by hand sink 1 on floor by mop sink 2 on wall above mop sink 2 on soda box storage **Repeat Violation** **Admin Complaint**
03A-03-4    High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Ambient temperature of cooler 48-49 degrees F. Food items stored in cooler 49 degrees F. More than four hours. See stop sale. In three door cooler by back entrance **Repeat Violation** **Admin Complaint**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cooked rice brown (61°F - Cooling); cooked white rice (60°F - Cooling); cooked pork (59°F - Cooling); cooked turkey (60°F - Cooling) cooling from previous day. These items located in three door cooler by back entrance **Warning**
14-74-5    Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Three door cooler by back entrance- holding foods 48-49 degrees F. **Repeat Violation** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in hand sink at bar **Corrected On-Site** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Both the ladies and men's restrooms no hot water 83,degrees F. This violation previously cited on 7/12/2017. Advised operator that they have 60 days from that inspection to comply. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink next to cook line **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. previously cited on 7/12/2017, advised operator that they have 60 days from that date to comply. **Repeat Violation** **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked items cooling covered and in deep pans 60 degrees F, from previous night. Items not meeting cooling parameters **Warning**
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. Cooked beef stew in white door cooler not dated- from several days prior preparation- food moldy **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395