JULIETTE'S BISTRO

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/. Plan review Log No. HQ-25-6751 only has the buffet, bar and market, main kitchen plan wasn't submitted, please submit the whole kitchen plans with an application Warning - From follow-up inspection 2026-04-28: GM is talking with plan review on something he needs in order to approve plans Time Extended - From follow-up inspection 2026-06-01: New remodel on email missing bar and breakfast remodel, called plan review and it wasn't put together on the same plans, he will put them together today. Bar area hasn't been remodeled yet, will possibly start in June Time Extended

High Priority - Displayed food not properly protected from contamination. A couple of apples, employee placed them under sneeze guard Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. One at waffle area Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger on shelf above the fruit in upright cooler at front cook line, rearranged by manager Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaners above coffee makers, employee rearranged Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets and slicer used yesterday Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container in it, hand sink at front cook line, removed by manager Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink at front counter cook line, manager brought some, also hand sink at bar Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. On flour, removed by manager

Basic - Carbon dioxide/helium tanks not adequately secured. In closet by kitchen, secured by employee Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in kitchen

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

Basic - Equipment in poor repair. Interior panel loose in upright cooler, front cook line

Basic - Food storage container/container lid cracked or broken. Cracked container for raw shrimp in walk in cooler, also lid for bulk sugar

Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep area, front cook line Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep cooler at front cook line Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at front at front counter cook line and hand sink at bar Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Employee discarded it Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Powder on storage shelf, labeled salt and pepper per manager Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Bread, open milk, fruits, apples, oatmeal toppings at buffet area, oatmeal and shredded cheese, at buffet,

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink at dish machine

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish, employee rearranged, walk in cooler Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-58f cream cheese and butter at buffet, no time and no procedure, explained time as public health control, manager wrote time on Corrective Action Taken Repeat Violation Admin Complaint

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. Key lime pie opened a couple of days ago, date marked by manager Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter cook line, container in hand sink, bags in hands at dishwashing area, manager moved them Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager stated it broke and they ordered a new one, has not arrived

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, manager placed some Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink at dish machine, also at hand sink in bar, manager placed some Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In storage room by beer walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By prep sink

Basic - Food stored on floor. Container with raw fish in walk in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line, magnates moved it

Basic - In-use tongs stored on equipment door handle between uses. On oven handle, manager moved it Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter cook line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. One prep unit at front counter cook line, manager placed one Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler, produce one

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On prep cooler at front counter cook line Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Faucet ah hand sink, front counter cook line

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg and then grabbed cooked bacon, explained to employee, discarded bacon and washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f liquid eggs silting on ice, front counter cook line, employee pushed into ice, got to 41f Corrected On-Site Repeat Violation Admin Complaint

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. Heavy cream and hummus, opened a couple at days ago

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Rinsed knife in hand sink, front counter cook line

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Mgr stated it broke

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter cook line, employee brought some Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Mgr didn't know what it was so she discarded it Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table by oven area, employee moved it Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Cold water handle in hand sink at prep area goes all the way around and no water comes out, maintenance person fix it Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives, employee took them to trip,'em sink to be washed Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit by hand sink at front cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in one walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at front cook line, employee started cleaning it Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in dish machine then he changed gloves and grabbed clean dishes, explained to him and he washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked wings on cart in walk in cooler, mgr rearrange Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger on shelf above raw shrimp in upright cooler at cook line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f goat cheese sitting on ice, employee added more ice, got to 41f Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f sauce with dairy, on stove, employee reheated it to 165f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pasta warmer baskets, employee placed it by dish machine to be washed Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Angelina has a 360 certificate that states principles

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw egg white on drink in menu, mgr added dots on menus Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. In storage area, mgr discarded it, didn't know what it was Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On bulk sugar, mgr removed it Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. By triple sink Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On cart, employee pushed it up under table, drink area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved it from prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above microwave, moved by mgr Corrected On-Site

Basic - Equipment in poor repair. Gasket in upright freezer by cook line

Basic - Food storage container/container lid cracked or broken. Lid is cracked for raw shrimp, employee removed it, upright cooler by cook line Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, cook line, employee placed one Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at cook line Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr made new solution, 300 ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and chicken in open container on shelf above fries un upright freezer by front counter cook line, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f butter on counter, cook line, explained to him and he write time 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. Cheesecake opened yesterday at 3:30, it's 4pm, employee write date on Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Several things on hand sink at front counter cook line, hand sink by dish machine, employee moved them Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Tuna is seared in reach in cooler, emailed procedure but they might not do it because the secondary cook has to be fully cooked

Basic - Bowl or other container with no handle used to dispense food. On ice, mgr removed it Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At server area, employee secured it Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. A couple by triple sink

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By hood in back cook line

Basic - Faucet/handle missing at plumbing fixture. Broken handle in hand sink at back prep area

Basic - Floor soiled/has accumulation of debris. At bar under equipment

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for spatulas, employee placed it on stove Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in meat walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler at front counter cook line, employee started cleaning them Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At bar under counter

Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at front counter cook line

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired in January 2023, mgr stated it's under the old dba and they need it under the correct one in order to pay and do it Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on cart over cooked chicken in walk in cooler in kitchen. Employee properly stored Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Hose at three compartment sink area. Maintenance repaired during inspection Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed frozen raw fish ROP vacuum packaged with 10k bags (variance required) stored in walk in cooler. Employee stated fish is vacuum packed fresh then place in walk in freezer for storage.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no measuring device for high temperature dish machine

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank at wait station area not secured

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and Bluetooth stored on prep table above clean equipments. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food in kitchen with watch on wrist. Employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint on cook line.

Basic - Equipment in poor repair. Single door reach in cooler on cook line with door handle in disrepair

Basic - In-use tongs stored on equipment door handle between uses. On cook line hanging on oven door. Employee removed Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. All boiler certificates recently expired. Jurisdiction # 121302 expiration 1-17-23 and Jurisdiction # 095816 expiration 1-17-23 and Jurisdiction # 121307 expiration 1-17-23