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Name: BEMC LLC License Number: SEA6217204
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Closed Secondary Status:
Location Address: 179 2ND AVE N.

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/17/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
13 5 11
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Sourdough starter **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters, dry storage racks, cleaning equipment shelving by dish machine **Warning**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. Server station- covered **Corrected On-Site** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Moved **Corrected On-Site** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Expo **Corrected On-Site** **Repeat Violation** **Warning**
14-11-4    Basic - Equipment in poor repair. Garde manjer cooler shelving, plastic containers, prep table in pastry side, bulk fine sugar lid in pastry kitchen **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line, garde manger cooler top **Corrected On-Site** **Warning**
51-18-6    Basic - No copy of latest inspection report available. **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning. White sofrito label states 7/2/19 **Warning**
21-08-4    Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150ppm **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle in pastry kitchen- labeled **Corrected On-Site** **Warning**
01B-28-4    High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Pickled green tomatoes 7/9/19, cooked risotto 7/9/19 **Warning**
08B-02-4    High Priority - Displayed food not properly protected from contamination. Fruit at bar for garnish- placed behind bar **Corrected On-Site** **Warning**
12A-25-4    High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Put on beard guard to working with **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. Bartender handled washed like that will be used for zesting- discussed the use of gloves **Repeat Violation** **Warning**
03G-04-4    High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Stored raw tuna **Warning**
22-50-4    High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Knife dipped in sanitizer bucket **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5 by trash can in pastry kitchen- removed trash bag/can from area **Corrective Action Taken** **Warning**
22-57-5    High Priority - Maximum registering thermometer to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 133°f repaired reached 165°f **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked panchetta 70°f, butter 74°f, cooked asparagus 50°f, artichoke hearts 44°f, provolone cheese 66°f, mascarpone cheese 45°f, cheese 49°f, Ricotta salata 60°f, artichoke hearts 53°f, grilled broccoli 49°f, cut romaine 49°f, fresh garlic oil 72°f **Repeat Violation** **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. bacon jam 110°f, cooked pancetta 110°f **Warning**
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pickled green tomatoes 7/9/19, cooked risotto 7/9/19 **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna in reduced oxygen packaging **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. fresh garlic oil 72°f **Warning**
01C-05-4    Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. Not consistent **Warning**
22-56-4    Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 150°f repaired 180°f **Corrected On-Site** **Warning**
53B-14-5    Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 7/15/18 **Warning**
16-28-4    Intermediate - Two-compartment sink used for warewashing. Knife and dipped in **Warning**
45-04-4    Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking mushrooms with butter
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

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.