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Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 2630 GULF TO BAY BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/02/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 10 28
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
16-03-4    Basic - Accumulation of debris inside warewashing machine.
05-11-4    Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
29-38-4    Basic - Backflow device not located for convenient service or maintenance access.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. On floor in both truck arrived this morning but no one is working on putting it up
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
32-12-5    Basic - Covered waste receptacle not provided in women's bathroom.lids are missing off recepticles
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Through out kitchen
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.keys hanging over pizza make table, cell phone in pick up window, soiled hat and apron in pick up window
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.
14-11-4    Basic - Equipment in poor repair.small reach in on cookline holding wings and meat balls door and draws do not thaw properly
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
36-22-4    Basic - Floor area(s) covered with standing numerous places
08B-27-4    High Priority - Basic - Food placed in soiled container/equipment. Piece of cooked turkey in a pan of unidentifiable goop in the walk in cooler
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
16-38-4    Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.did not move, data plate requires 125°
51-13-4    Basic - No Heimlich maneuver/choking sign posted.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food the bar
33-16-4    Basic - Open dumpster lid. **Repeat Violation**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Green peppers, employee was corrected and peppers were washed before cut and onions also Corrected On-Site** **Corrected On-Site**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Pre made pizza boxes on the front line had a fly crawling in and out of it. Box disposed of by manager
23-05-4    Basic - Soil residue build-up on nonfood-contact surface.order rail over pizza prep
08B-14-4    Basic - Stored food not covered in walk-in cream **Repeat Violation**
33-31-5    Basic - Unnecessary items/unused equipment on the by keg cooler
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Spinach on top shelf over turkey
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name.sugar not labeled **Repeat Violation**
08B-02-4    High Priority - Displayed food not properly protected from contamination. Rack for pizza slices on the line with no sense guard, exposed from pick up side
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 4 on the shelf above the pizza make table 1 in the back prep room 2 in the waitstaff area
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese 54°, meat ball 47°, wings 48°in reach in by 2 stack small ovens all product moved to working cooler Ham 50°, sausage 52°, feta 46° in pizza prep table Cooled to 41° before the end of the inspection
03D-06-4    High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce in large white pale cooled 1° in 1 hour, cut greens in clear container cooler 4° in 2 hours in walk in Manager is going to put in smaller containers **Corrective Action Taken**
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. Butter heater in holding unit 130°, soup in holding unit 103°, sauce 87° all returned to the oven and reheated to above 165° during inspection **Corrected On-Site**
41-01-4    High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Oven degreaser on the top of the pizza make table over food
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. On back prep table, employee cleaned it up
22-05-4    Intermediate - Cutting board(s) stained/soiled. Also fly landed on it, employee cleaned and sanitized before using
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. In wait staff area
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Thawing beer cheese in hand wash sink
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Water purifier on faucet in wait staff area
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom and ladies rest room
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.on the line and in the prep area
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait staff area near the bar and men's rest room
31B-03-4    Intermediate - No soap provided at handwash waitstaff area near bar
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For slice pizza
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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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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.