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Rank: Seating License Expiration Date: 04/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 3500 SE MORNINGSIDE BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 06/18/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
10 7 13
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
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room and main kitchen
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Pizza make station
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by office
36-18-4    Basic - Floor tiles through out facility has cracked, broken or in disrepair. Grout missing around tiles causing water and food debris to lay.
36-31-4    Basic - Hole in ceiling. Ice machine room and breakfast prep room
38-01-4    Basic - Light shield damaged/in disrepair. Pastry room
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Main kitchen
24-11-4    Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
29-11-4    Basic - Water leaking from pipe under prep sink in the kitchen and at the dock side hand sink handle leaking
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. At the salad bar
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. All buffet stations
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooling over night in the walk in cooler, cooked chicken quarters 48° 50° 46° bake ziti 46° cooked ziti 45°
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Beans and oyster sauce
08B-02-4    High Priority - Displayed food not properly protected from contamination. Apples at the buffet
12A-19-4    High Priority - Employee washed hands with cold water.
35A-02-5    High Priority - Observed 1 small fly land on the sliced onions at the salad buffet, pizza buffet observed a fly land on pre made pizzas, 1 fly landed on sliced bread. 2 live flies in the prep room. Approximately 35 flies landing on raw potatoes in the produce room.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 55° at the egg station buffet pooled eggs 70° cheese 72° yogurt 61° c.h cottage cheese 45° Omelet station h.h scramble eggs 138° c.h diced cooked sausage 89° diced ham 78° diced tomatoes 77° shredded cheese 56° Fruit station c.h cut honey dew 56° Gelato/ pastry station c.h cream cheese 69° butter 70° Walk in cooler c.h 43° raw fish 44° raw tuna 47° Breakfast side prep area raw sausage links c.h 56° raw bacon 50° on speed rack in breakfast kitchen recommended to rapid chill.
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. h.h French toast made from raw shell eggs h.h ranging 114° 124° 131° cooked frittata 120°
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Several items at each buffet. Items, strawberries, topping at the egg station, mayo and ketchup at omelette station
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed egg cook, crack eggs then handled cooked French toast without changing gloves.
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Small flies landing on onions, approximately 35 flies landing on raw potatoes.
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by rack of pizzas
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Whisk in the egg station hand sink **Corrected On-Site**
53A-02-6    Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at Nin Sous Chef
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
51-14-7    Intermediate - No plan review submitted and approved - Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Observed 2 more ice machines added to the ice machine room
31B-03-4    Intermediate - No soap provided at handwash sink. Omelette station
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. Coils heavily soiled. Ambient temperature 45° Prep room walk in cooler observed ice build up on coils
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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