THE WAVERLY

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 14 - 1 lb packages of onsite reduced oxygen packing fish not properly labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed soiled pan shell eggs over ready to eat food in walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 14 - 1 lb packages of onsite reduced oxygen packing fish without HACCP. Operator voluntarily disposed of all above items.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed 14 - 1 lb packages of onsite reduced oxygen packing fish without HACCP. Operator voluntarily disposed of all above items. Corrected On-Site

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. Observed onsite reduced oxygen packing burgers not labeled.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Unsealed concrete floor in food storage area downstairs. Warning - From follow-up inspection 2025-08-15: Floor is still unsealed at time of inspection. Time Extended

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw burger patties,cubed cuts of raw beef in reduced oxygen packaging done onsite with HACCP PLAN. Repeat 3-26-25 Repeat Violation

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. Observed raw burger patties, and raw cut cubed steak in walk-in cooler in reduced oxygen packaging done packaging done onsite on properly labeled. Repeat 3-26-25 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties and beef ribs over cheese, cold cuts and cooked sauces. Observed operator correct issue to meet standards for inspection. Corrected On-Site

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. See stop sale. Observed raw butter and raw chopped garlic at cooks line not time marked. Employee stated items were placed on cooks line 3 hours prior. Employee has gone back and marked time appropriately on items. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed shell stock tags not marked with last date item was served.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed chemical spray bottles over clean equipment and napkins at wait staff cart and counter next ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter by ice tea machine not inverted or protected.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operated unable to provide written Time as a Control sheet. Email operater and review Time as a Control sheet with operator. Observed operator complete Time as a Control sheet. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe employee beverages on top shelf of cooks line. Observe operator remove beverages. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Observed operator replace signs. Corrected On-Site

Intermediate - - From initial inspection : 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/. Observed establishment has remolded the main upstairs dining room and relocated and built new main bar and add a sushi station. Warning - From follow-up inspection 2023-12-12: Spoke with plan review office and a paper application for remodel has been received and is under review at time of inspection. Time Extended - From follow-up inspection 2024-02-12: Checked OnBase system and contacted district office to confirm no plan are in system. Called Plan Review division they confirmed that operator was contacted on 12-14-23 via phone call and informed the plans they sent were not viewable in the format sent and were asked to resend them. Additionally Plan Review division sent operator a deficiency letter and has not had any response back from operator. There is no approved plan at time of inspection for the relocation of bar and additional of sushi area at this time. Admin Complaint

Basic - Food stored on floor. Observed bin of salt and spices stored on floor in prep area. Observed operator move items off floor on to create. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife in standing water at 70F at sushi bar. Observed operator remove knifes from standing water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated operator on need to date tag Warning - From follow-up inspection 2023-03-10: Observed not all shell stock tags are properly date marked. Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator does have time as a control plan for sushi rice. Warning - From follow-up inspection 2023-03-10: Observed operator did not have written policy for time control on sushi rice at time of inspection. Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Raw animal food stored over bottled water inside the walk in cooler. Operator placed the raw beef on shelf under the bottled water. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked noodles dated 10/26/2021. See stop sale. Operator voluntarily discarded the cooked noodles dated 10/26/2021. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw clams. See stop sale. Operator voluntarily discarded the raw in-shell clams. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked noodles dated 10/26/2021. See stop sale. Operator voluntarily discarded the cooked noodles dated 10/26/2021. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the soda dispenser at the severs station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.

Intermediate - No tag on/for original container of raw clams. See stop sale. Operator voluntarily discarded the raw in-shell Corrective Action Taken

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Oyster tags not marked with last date served. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled at upstairs bar at the severs station. Repeat Violation

Basic - Bowl or other container with no handle used to pecans at the salsa making station. Operator removed the bowl from inside the container of pecans. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while preparing food.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment next to the hand washing station.

Basic - In-use wet wiping cloth/towel used under cutting board on the make table..

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust at the reach in coolers throughout the kitchen.

Basic - Old food stuck to clean dishware next to the hot holding station. Operator removed the dish to be washed and sanitized. Corrective Action Taken