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Rank: Seating License Expiration Date: 06/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 281 N MARION AVE

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/08/2021 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
7 8 12
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
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. Lid to sous vide machine.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table across from dish machine, drink on top of ice machine, drink on shelf above Splenda packs on server alley. Observed a subway sandwich on top of steamer.
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf next to hot sauce. Operator moved. **Corrected On-Site** **Repeat Violation**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked before air drying.
14-11-4    Basic - Equipment in poor repair. Cutting boards on cooks line with cut marks. Plastic containers on shelf above dish area. Sous vide machine lid cracked. Gasket to reach in cooler at prep area in disrepair.
10-17-4    Basic - In-use oyster shuckers stored in cracks between pieces of equipment. At prep area.
14-47-4    Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood plank under prep table in prep area. Wooden shelves in dry storage.
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Exterior of ice machine. Attached shelves in dry storage area dusty. White fan attached to wall in front of employee bathroom.
16-46-4    Basic - Old labels stuck to food containers after cleaning. Plastic containers on shelf at dish area.
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls at server alley.
29-49-6    Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler behind bar holding kegs. **Repeat Violation**
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. At server alley.
02C-01-5    High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice and quinoa in reach in cooler dated 8/25/2021 and 8/31/2021. See stop sale.
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches on back wall in corner of outside room with meat smokers. **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 droppings in side room with soda boxes hook up. **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line: shrimp (53°F - Cold Holding); chicken (64°F - Cold Holding) butter cubes with broccoli (70°F - Cold Holding) cooked garlic (48°F - Cold Holding); chicken salad (45°F - Cold Holding spinach dip (47°F - Cold Holding); crab dip (45-47°F - Cold Holding) wagyu ribs (73°F - Cold Holding) Reach in cooler at prep area: butter (61°F - Cold Holding) wall in cooler: French onion soup (54°F - Cold Holding); prime ribs (46°F - Cold Holding); rice (49°F - Cold Holding); ribs (45-47°F - Cold Holding) meatloaf (53°F - Cold Holding) Operator placed some items in different coolers or freezers to reach temperature. Some items were put on stop sale. **Repeat Violation** **Admin Complaint**
03F-02-5    High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Portioned butter and cinnamon butter at server alley garlic butter and herb butter on cooks line.
03B-01-6    High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sous vide chicken (145°F - Reheating) for more than 4 hours. melted butter (118°F - Hot Holding); **Repeat Violation** **Admin Complaint**
41-10-4    High Priority - Toxic substance/chemical improperly stored. Observed urn cleaner packets stored above Togo boxes in storage room.
01C-05-4    Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
02C-03-5    Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream and half and half at tavern bar no date mark. **Repeat Violation**
53A-03-7    Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at Kevin John J Speight expired 2/4/2021.
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Exterior of bulk bins dry goods and ice bucket.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Spoon in sink at tavern bar. Wiping buckets in Handwash sink by dish machine. Plastic container in sink on cooks line. Operator removed items. **Corrected On-Site**
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 only manager on duty is expired therefore no current certified manager present.
02A-01-4    Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided and operator posted. **Corrected On-Site**
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. Observed 3 employees expired.
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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.