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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.

Licensee
Name: License Number:
Rank: License Expiration Date:
Primary Status: Secondary Status:
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Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/22/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 2 4
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
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
23-09-4    Basic - Soiled reach-in cooler gaskets. Throughout establishment
03A-17-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. raw steak (60°F - Cold Holding); raw chicken (60°F - Cold Holding); raw fish (60°F - Cold Holding); cooked tongue (60°F - Cold Holding) observe cooler not on, per cook breaker shut off. Cooked tongue, raw steak and raw chicken were left in unit overnight. See stop sale for cooked tongue steak and chicken were moved to walk in cooler, advised to cook steak and chicken to highest temperature. Raw fish was placed in unit at 8:00am fish was moved to walk in cooler. **Repeat Violation**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2 lbs cooked tongue (60°F - Cold Holding) observe cooler not on, per cook breaker shut off. Cooked tongue were left in unit overnight.
52-05-4    Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Establishment has on menu " whole deep-fried red snapper" Reviewed invoice and box of fish, establishment is serving Caribbean red snapper for red snapper. **Admin Complaint**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cookline,
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395