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Name: PATIO BAR & GRILLE License Number: SEA1615871
Rank: Seating License Expiration Date: 12/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 2096 NE 2 ST

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 06/16/2022 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
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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
35B-02-4    Basic - Insect control device installed over food preparation area. At service station; insect control device installed over ice bin. Dead fly observed on edge of ice bin. At bar; insect control device installed over prep table and clean dish storage.
35B-05-4    Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
35B-03-4    Basic - Outer openings not protected with self-closing doors.
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw fish to handling ready to eat food/clean dishes without washing hands. Discussed with operator, employee then washed hands and changed gloves. **Corrective Action Taken**
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. At kitchen overhead salad cooler; employee used bare hand to touch cut leafy greens. Discussed with operator.
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying insects at service station under sink. Observed hovering at dripping water line. Approximately 10 live small flying insects at bar first ice bin drain. Observed hovering and landing on non food contact surfaces
08A-05-6    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sauté flip top; raw shell eggs stored over ready to eat refried beans. Operator moved eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. At service station; Under POS approximately 10 rodent droppings observed in wires inside on vanity. Under ice bin approximately 20 rodent droppings. Behind bar dish machine; approximately 5 rodent droppings. All located at front bar area
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad Lift top drawer and reach in; cooked shrimp (48°F - Cold Holding); raw tuna (48°F - Cold Holding); housemade Caesar (50°F - Cold Holding). Operator stated being held overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad overhead; cut leafy greens (69°F - Cold Holding). Operator stated being held less than 4 hours, moved to walk-in cooler. At Salad Lift top drawer and reach in; cooked shrimp (48°F - Cold Holding); raw tuna (48°F - Cold Holding); housemade Caesar (50°F - Cold Holding). **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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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.