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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 07/17/2018 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
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
10-12-4    Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop for ice bin and ice machine both on top of solid surface. Employee washed and put in clean surface. **Corrected On-Site** **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to to stove. **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched pizza when slicing and touched meatball sub when plating. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza station: ambient of unit 65F; 8 oz cooked onions (63°F - Cold Holding made on 7-16-18) per manager was left overnight in unit see stop sale. **Repeat Violation** **Warning**
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza by the slice, per manager pizza was made at 1:00pm. Manager time marked. **Corrected On-Site** **Warning**
08A-03-5    High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw veal and chicken stored over cheese ravioli. In freezer in back prep area. **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza station: ambient of unit 65F; 8 oz cooked onions (63°F - Cold Holding made on 7-16-18) per manager was left overnight in unit see stop sale. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Chlorine bottle stored next to ketchup, employee removed chlorine bottle. **Corrected On-Site** **Warning**
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza station: ambient of unit 65F; 1:40pm dice ham 63F, 2:20pm dice ham 63F, 1:40pm shredded cheese 58F 2:20pm shredded cheese 58F, 1:40pm pizza sauce 79F, 2:20pm pizza sauce 76F, 1:40pm cut sausage 70F, 2:20pm cut sausage 64F. Per manager food was prepared starting at 11:30 am advised to move all food to another working unit. Cook moved all food to walk in cooler. **Corrective Action Taken** **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, throughout kitchen. Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Soiled reach-in cooler gaskets throughout kitchen. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. Hand sink next to dish machine and women restroom. Employee provided. **Corrected On-Site** **Warning**
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. **Warning**
14-77-6    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed pizza reach in cooler leaking from the vent inside unit. **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. Marinera sauce and lemon chicken soup prepared on 7-15-18 with no date mark in walk in cooler. **Repeat Violation** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395