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Name: BISTRO 1902 FRENCH CORNER License Number: SEA1620696
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1885 HOLLYWOOD BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/05/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 11 18
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
36-34-5    Basic - AC vents soiled with accumulated with mold-like substance throughout restaurant. **Warning**
36-57-4    Basic - Black water and electrical lines had accumulation of dust/debris over bar area. **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Sugar container in dry storage. Operator removed. **Corrected On-Site** **Warning**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1) In prep area near walkin cooler. 2) over electrical panel near dish washer. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. 1) At bar area and at 2) front counter Fliptop cooler, 3) kitchen. Employee discarded board at front counter. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Clothes in prep area over prep table. Manager moved personal items. **Corrected On-Site** **Warning**
29-09-4    Basic - Faucet/handle missing at handwash sink in rear prep area. No hot or cold water. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris 1) under triple sink at bar 2) under pizza oven **Warning**
08B-38-4    Basic - Food stored on floor. Raw potatoes on floor in rear prep area. Manager placed on shelf, **Corrected On-Site** **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. 1) Magic chef reach-in freezer near dry storage. 2) Ascend reach-in cooler 3) Fliptop cooler at front counter. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline. **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In rear prep area. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. 1) At wait station. 2) Rear prep area. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. West 4-drawer unit at cookline. **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Shelving in rear prep area. **Warning**
21-21-4    Basic - Sponge used to clean and sanitize food-contact surface. At bar area. **Warning**
08B-14-4    Basic - Stored food not covered in reach-in freezer. Hamburger patty in magic chef cooler. Operator covered. **Corrected On-Site** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cookline. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1) At cookline prep table - butter (57°F - Cold Holding); 2) At cookline 4 drawer east - crepe with cheese (55°F - Cold Holding) in unit less than 4 hours food moved to walkin cooler; salmon (50°F - Cold Holding); feta cheese (55°F); cut lettuce (57°F - Cold Holding); cooked rice (50°F - Cold Holding); American cheese (52°F - Cold Holding); sautéed mushrooms (53°F - Cold Holding); fresh mozzarella (56°F - Cold Holding). Food in cooler overnight and butter on prep table overnight. Manager contacted technician to service cooler. See stop sale. 3) At walkin cooler - smoked salmon (44°F - Cold Holding); roast beef (44°F - Cold Holding); butter (44°F - Cold Holding); ambient air at blowing fan (44°F). Other foods at 43°F. Operator stated cooler may be in defrost mode and contacted technician for service. Manager moved foods to freezer to quick chill. **Corrective Action Taken** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over desserts in pizza station. Foods stored properly. **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1) At cookline prep table - butter (57°F - Cold Holding); 2) At cookline 4 drawer east - salmon (50°F - Cold Holding); feta (55°F); cut lettuce (57°F - Cold Holding); cooked rice (50°F - Cold Holding); American cheese (52°F - Cold Holding); sautéed mushrooms (53°F - Cold Holding); fresh mozzarella (56°F - Cold Holding). Food in cooler overnight and butter on prep table overnight. Operator contacted technician to service cooler. **Warning**
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In wait station area. **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table tops across from cookline. **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. In rear prep area. **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. 1) At bar area 2) Handsink in rear prep area 3) Prep sink in kitchen **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station and bar area. Paper towels provided. **Corrected On-Site** **Warning**
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. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. At wait station. Soap provided. **Corrected On-Site** **Warning**
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator. **Corrective Action Taken** **Warning**
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. 1) Crepe mix at front counter Fliptop cooler. 2) Steak at Ascend reach-in cooler 3) Deli meats at walkin cooler **Warning**
22-18-4    Intermediate - Soil residue in food storage containers. 1) Sugar and flour in dry storage area. 2) Bread, cheese and bacon at cookline. 3) Can opener in rear prep. 4) Potato cutter in rear prep. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled. **Corrected On-Site** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395