PINEAPPLES

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - ice machine outside is not on plans, ice machine under a covered roof. 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/. Warning - From follow-up inspection 2026-03-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-03-27: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Corner across from salad station - From follow-up inspection 2026-03-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior walkway between kitchen and exterior walk in coolers have heavy grease build up - From follow-up inspection 2026-03-27: Working on cleaning, still has moderate build up. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm, checked tubed primed machine 50ppm Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on dish rack, manager killed roach. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - ice machine outside is not on plans, ice machine under a covered roof. 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/. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters have grease build up

Basic - Cove molding at floor/wall juncture broken/missing. Corner across from salad station

Basic - In-use tongs stored on equipment door handle between uses. Cook removed tongs.

Basic - No handwashing sign provided at a hand sink used by food employees. By salad prep table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior walkway between kitchen and exterior walk in coolers have heavy grease build up

Basic - Standing water in bottom of reach-in-cooler. In stand up reach in on cook line cooler

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer bucket has sanitizer solution, not priming. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler goat cheese (46F - Cold Holding); blue cheese (46F - Cold Holding); fish dip (46F - Cold Holding). Manager states items were prepped prior to lunch, at 1030, manager moved items to walk in to rapid chill. Corrective Action Taken

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. Milk opened two days ago not date marked. Manager dated milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris behind blade. Chef cleaned slicer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Salad maker dumped mozzarella juice in hand wash sink behind her.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at server hand wash sink by tea dispenser. Sauté guy replaced paper towels Corrected On-Site

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. Emailed to manager, he printed and posted. Only serve oysters on Mother's Day Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher is soiled

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at oven station

Basic - Employee with ineffective hair restraint while engaging in food preparation. Salad maker does not have hat or hair net,

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bucket was almost empty. Manager replaced Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad cooler; cooked chicken (45F - Cold Holding); ahi tuna (47F - Cold Holding); tuna diced (47F - Cold Holding); diced tomatoes (48F - Cold Holding); tomato wedges (48F - Cold Holding) manager states he checked temperatures at 9am, will move product to freezer to rapid chill Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board and blue cutting board on cook line are heavily scored

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink end of cook line Corrected On-Site

Intermediate - Spray bottle containing oil substance not labeled. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters and under hood filters have some grease build up

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer

Basic - Soiled dry wiping cloth in use. On prep table on cook line

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Chicken wings rop fully cooked, missing time of vacuum packed

High Priority - 2 Live, small flying insects in kitchen, food preparation area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Roof top bar dish machine 0 ppm

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Found par cooked wings in reduced oxygen package in walk in cooler and cook line more than 48 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted tomatoes 46F

Intermediate - Cutting boards soiled. Slicer soiled with old food debris. Can opener soiled. Interior of microwave soiled.

Intermediate - No paper towels or mechanical hand drying device provided, no hand washing sign or soap at handwash sink located at the beverage station in kitchen. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black mold-like substance in the interior of the ice bin. Ice machine on 2nd floor bar is heavily soiled with mold like substance.

Basic - Building components, attachments or fixtures in poor repair. Air curtain on kicks

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's personal items stored on the bag n box soda Repeat Violation

Basic - Hood filters soiled. Wire shelves above cook line equipment heavily soiled with grease and dripping onto grill surfaces.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.back door left open

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Par cooked chicken wings in walk in cooler and cook line cooler. Unable to do par cooked wings under ROP. Wings must be fully cooked or raw.

Basic - Togo containers on floor.

Basic - Unnecessary items/unused equipment on the premises. Several kitchen items stored under stairwell

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dishmachine Dishwasher (Chlorine 00ppm) operator replaced sanitzer bucket, rested at Dishwasher (Chlorine 50ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab over ready to eat chicken Raw chicken over raw beef and raw Lamb in wall in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger (46F - Cold Holding); raw fish (51F - Cold Holding); raw steak kabobs (49F - Cold Holding), operator had stocked drawers this morning, suggested rapid chill on items. Operator placed ice bags on items. Calling refrigeration tech to come sliced tomatoes (46F - Cold Holding); cooked chicken (45F - Cold Holding); raw tuna (46F - Cold Holding), operator states that items were stocked in cooler this morning, suggested rapid chill on items. Operator placed ice bags and called service tech for cooler. Corrective Action Taken Warning

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. Undated milk server added date Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher and cooking utensils in hand sink end of cookline Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Using as dump sink with ice Corrected On-Site

Basic - Food stored on floor in walk in cooler Corrected On-Site Repeat Violation

Basic - Ice bucket not inverted Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Has work order in to fix issue Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Sink upstairs at bar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease, scheduled for June 2nd. Gaskets on reach in bar coolers Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Cookline unit Downstairs bar beer cooler Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Middle bar dish machine chlorine 0 ppm

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crab cakes in cooler in over night range 46° to 49° chicken wings 44 to 45°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole 46° cooked sausage 52° crab cakes range 46° to 49° Raw fish 45° cooked chicken wings 45°

Intermediate - Slicer blade soiled with old food debris.

Intermediate - Spray bottles containing toxic substance not labeled. Kitchen, Middle bar and upstairs bar.

Basic - Clean linens stored in improper location. Towels hanging from several cooks apron belt.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door ikon unit froze up around coils ambient 50°

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink stored on dry storage rack. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on oil Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Dish washer

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge not working

Basic - Jugs of oil stored on floor in kitchen. Fish on floor in the walk in freezer. Corrected On-Site