Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

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.

Name: CANTON VILLAGE RESTAURANT License Number: SEA2312427
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 3405 E 4 AVE

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/14/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
11 18 32
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
16-07-4    Basic - Accumulation of debris in three-compartment sink.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Cooked and uncooked rice dispense with a can no handle.
23-03-4    Basic - Build-up of grease and soil deposits on cooking area equipment..
14-05-4    Basic - Cardboard used to line food-contact shelves.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Raw pork and raw chicken.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Employee working at cook line area handling food.
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
23-23-4    Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
08B-27-4    Basic - Food placed in soiled container/equipment. Container with fresh batter stored inside mop sink.
08B-36-4    Basic - Food stored in a location that is exposed to splash/dust. Rack with cooked ribs and chicken stored next to mop sink.
08B-30-4    Basic - Food stored in dry storage area not covered. Bags of flour cut open and left uncovered.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover.
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair.
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area and inside walk in cooler.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
14-06-4    Basic - Wood sticks separating cooked chicken not properly sealed.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, flour container.
29-27-4    Basic - mop sink or curbed cleaning facility provided blocked not accessible equipment and food stored inside.
35A-02-5    High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area.
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked pork, ham, shrimp, bean sprouts at 52°F inside reach in cooler cook line area.
41-07-4    High Priority - Container of medicine improperly stored.
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked ribs and chicken at 110° F at room temperature.
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork 50°F, cooked chicken 50°F, spring rolls 50°F, ham 50°F stored inside the walk in cooler.
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked rice at 120°F out of temperature control.
08A-01-4    High Priority - Raw animal food chicken stored over cooked food pork.
03A-04-4    High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling soiled equipment then handling cooked noodles without washing hands and changing gloves.
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen area.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Prep tables, meat grinder.
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-07-4    Intermediate - Handwash sink missing in food preparation area. Employees using freezers covers as prep tables in storage back area no hand sink accessible to wash hands.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Men's and ladies restroom left water run for over 1 minute no hot water was available.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
53A-05-6    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
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.
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked rice .
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken and cooked ribs.
22-16-4    Intermediate - Reach-in cooler shelves soiled with food debris.
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 chicken, pork , shrimp from the previous days inside reach in cooler.
22-06-4    Intermediate - Slicer blade soiled with old food debris.
22-18-4    Intermediate - Soil residue in food storage containers.
14-76-6    Intermediate - Walk-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.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395