Licensing Portal - Inspection Details
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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.

Name: License Number:
Rank: License Expiration Date:
Primary Status: Secondary Status:
Location Address:

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 02/19/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
6 5 20
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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Frame of 2 door cooler on cook line Gaskets of drawers on cook line Foam covering pipe at wait station area in bar Shelves in walk in cooler Handle of single door cooler at wait station **Warning**
35A-03-4    Basic - Dead roaches on premises. In oven on cook line, approximately 12 **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over to go items in bar **Corrected On-Site** **Repeat Violation** **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. In bar, purse and phone next to to go items. **Corrected On-Site** **Warning**
14-11-4    Basic - Equipment in poor repair. Table at dish machine, rusted through, steam table at wait station rusted through on bottom. Shelves rusted in reach in cooler at wait station **Warning**
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
36-22-4    Basic - Floor area(s) covered with standing water.under food storage shelf . **Corrected On-Site** **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Grout not even with tile in kitchen, cove base tiles broken, holding water. **Warning**
14-38-4    Basic - Food storage container/container lid cracked or broken. Multiple lids cracked, pieces missing **Warning**
08B-38-4    Basic - Food stored on floor. Fry oil **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment, Grease and food, on cook line and prep room. **Warning**
36-24-5    Basic - Hole in or other damage to wall. Multiple holes in wall in kitchen and prep. **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. On ansul pipes and rusty pipe on wall in kitchen, Tonga taken to dish room and pipe cleaned **Corrective Action Taken** **Warning**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. In 2 door cooler on cook line **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Single door cooler on cook line, between fryer and flat **Warning**
14-12-4    Basic - Utensils in poor condition. Melted knife handle **Warning**
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
29-17-4    Basic - Waste line missing at soda gun holster. At wait station side of bar. **Warning**
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled towel in bucket on cook line **Warning**
21-08-4    Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at 3 towel buckets, 100 ppm at 3 compartment sink **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. 0 ppm, corrected to 50 ppm when House was inserted all the way into chemical bucket. **Corrected On-Site** **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 small fly in kitchen, 2 by dry storage Approximately 8 in bar by soda gun. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At wait station - cheese 61°, coleslaw 51°, sour cream 50° Reach in cooler at wait station - cheese 51°, salsa 49° 2 door cooler at wait station - milk 45°, sour cream 47°all moved to walk in cooler **Corrective Action Taken** **Warning**
03E-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In holding unit on cook line - chicken breast 78°, ribs 77°, cooked peppers 102°, whole chicken 48°, discussed reheating parameters with manager on duty. All food moved to alto sham or oven **Corrective Action Taken** **Warning**
08A-01-4    High Priority - Raw animal food stored over cooked food. In drawer on cook line- raw beef over cut vegetables **Corrected On-Site** **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Too numerous to count, approximately 75, on most wheels of oven and fryers on cook line. 3 running across floor under fryer, 1 live on inside of unused cooler on cook line. **Warning**
22-24-4    Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On island oasis machine, next to chute **Warning**
53B-16-4    Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dish washer does not know where test strips for chemical dish machine are, how to test for chlorine or what chlorine level should be. Discussed with employee and manager. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tongs, taken to dish room. **Corrected On-Site** **Warning**
16-34-4    Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395