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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 10/23/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 1 11
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
35A-03-4    Basic - 8 Dead roaches found on top of dish machine and one dead roach found inside hand washing sink in kitchen. **Admin Complaint**
23-07-4    Basic - Gaskets with slimy/mold-like build-up in reach in cooler at kitchen area. **Repeat Violation** **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment next to fryer. **Warning**
10-04-4    Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Clean utensils stored in dirty container. Manager removed. **Warning**
14-40-4    Basic - Nonfood-contact equipment in poor repair. Ice tea pitcher damaged. Manager discarded. **Corrected On-Site** **Warning**
33-16-4    Basic - Open dumpster lid. Manager closed. **Corrected On-Site** **Warning**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees open water bottles stored in glass door cooler at front counter. Manager removed. **Corrected On-Site** **Warning**
25-32-4    Basic - Reuse of single-service articles as a scoop for oil in kitchen. Manager removed . **Corrected On-Site** **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat onions in walk in cooler. **Corrected On-Site** **Warning**
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-06-4    Basic - Wood food-contact surface not properly sealed, shelves in walk in freezer.. **Warning**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero ppm of chlorine in dish machine.Manager set up three compartment sink to wash rinse and sanitized. Will recheck dish machine on 24 hr call back inspection. **Warning**
01B-07-4    High Priority - Food with mold-like growth. See stop sale. Sour cream in reach in cooler with mold. **Warning**
03D-04-4    High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Red bean soup at 48°F held overnight as per manager in walk in cooler. See stop sale. **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.Vegetable soup hot held at 110°F as per manager made one hour ago. Manager reheated to 171°. **Corrected On-Site** **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found.Two live roaches observed - 1 under reach in cooler and 1 crawling on wall behind white refrigerator in kitchen. **Admin Complaint**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Red bean soup at 48°F held overnight as per manager. See stop sale. **Warning**
41-10-4    High Priority - Toxic substance/chemical improperly stored above single service items i.e wd 40,dish detergent and bleach. Manager removed and stored correctly. **Corrected On-Site** **Warning**
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in kitchen and men's bathroom. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395