BLUELINE Q

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection license expired 06/01/2025. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law. Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to provide quaternary test kit to test sanitizer buckets or for when three compartment sink is set up.

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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four food handling employees present with no certified food manager present. Person in charge during inspection unable to provide certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next the three compartment sink. Operator provided. Corrected On-Site Repeat Violation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added outside covered area for smoker to side of building and additional restroom in smoker area with no updated floor plans. Warning

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. Unable to provide any proof of food handler training, per operator has them stored not at establishment currently. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line with disconnected hot water, per operator disconnected for repair.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table of cook line. Employee relocated. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach in cooler, employee personal food stored over food for customers.

Basic - Food stored on floor. In storage closet at end of cook line, cans of food stored on floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in display case for raw meat cooler. Operator provided ambient thermometer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door reach in chest freezer door gasket soiled and food debris on middle divider between doors.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill on cook line used to cook smash burgers with no hood system present.

High Priority - Grease interceptor/trap overflowing onto floor/ground. Grease trap plumbing outside behind establishment leaking onto ground and pooling. Per operator had plumber out on Tuesday to move pipes for outdoor construction and unaware plumbing not reconnected. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler by rear exterior door, raw shell eggs over salad dressing. In two door Coca-Cola reach in cooler raw pork over unwashed brussel sprouts and raw chicken over beef. Operator relocated all items to correct storage location. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store sanitizer solution. Operator relocated. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by three compartment sink. Operator provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue chemical spray bottle on kitchen prep line. Per operator left by chemical supplier and believes winded or sanitizer, operator relocated the item to outside the establishment. Corrective Action Taken

Intermediate - Well water testing report/documentation is not available upon request. No current well water report available.

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used in bulk dry seasoning containers. Discussed with operator will remove for cups with handle. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Cook line hotbox door handle with food residue build up.

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. In storage room, single service containers in box on the floor.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep table with convection oven with multiple employee personal items including bags, aprons, jackets. Discussed moving to bottom shelf. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Old labels on clean bottles in dish area. Operator discussed with dishwashing employee. Corrective Action Taken

Basic - Open dumpster lid. Dumpster lid open.

Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning container on prep table with no product labeling.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink for cook line portable hand wash sink, operator has plumbing for hand wash sink to be mounted later this week. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank at front counter with no restraint.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans on shelf not inverted.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf of reach in cooler over food for customers.

Basic - No Heimlich maneuver/choking sign posted. No choking poster present, inspector provided printable poster.

Basic - No mop sink or curbed cleaning facility provided at establishment. At time of inspection no mop sink available, going to be installed this week. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer door gaskets with mild like substance.

No child labor law poster. For reporting purposes only. No child labor law poster available at time of inspection.