ROOT & BRANCH BISTRO & BAR

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. -0 ppm. Operator changed sanitizer container, primed machine, 50 ppm. 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 beef over raw salmon in walk in cooler. Operator corrected. Corrected On-Site Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -veggie stock dated 9/4 and cooked pork belly dated 9/3 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce 50F - Cold Holding); cheese (49F - Cold Holding); cut cabbage (47F - Cold Holding); housemade remoulade sauce (63F - Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk on cooler for quick chill. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. --prepped raw crab cakes (48F - prepared yesterday, ambient cooling since); raw steak (47F-cut yesterday, ambient cooling since ) Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -prepped raw crab cakes (48F - prepared yesterday, ambient cooling since); raw steak (47F-cut yesterday, ambient cooling since ) Warning

Intermediate - Establishment offers undercooked comminuted meat on the child menu. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --prepped raw crab cakes (48F - prepared yesterday, ambient cooling since); raw steak (47F-cut yesterday, ambient cooling since in upright reach in cooler on cook line. Both packed tight in containers and covered. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line Repeat Violation Warning

Intermediate - Handwash sink in back kitchen not operable. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in reach in cooler on cook line, operator determined date and dated. Corrected On-Site Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. -bar Warning

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. -reach in cooler on cook line Warning

Basic - Cutting board has cut marks and is no longer cleanable. -white boards in dish area, operator discarded. Corrected On-Site Warning

Basic - Damage to wall by dish machine Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat stored near tongs in front kitchen. Operator corrected. Corrected On-Site Warning

Basic - Equipment in poor repair. -gaskets on upright reach in cooler Warning

Basic - Floor drains soiled/has accumulation of debris under dish machine. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped squash in walk in cooler. Repeat Violation Warning

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

Basic - Working containers of food removed from original container not identified by common name. -container of baking soda and container of pancake batter, operator labeled. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked potatoes (47F - cooling since last evening ); sausage gravy (47F - cooling since last evening ); cooked sausage (48F - cooling since last evening ); Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. --cooked potatoes (47F - cooling since last evening ); sausage gravy (47F - cooling since last evening ); cooked sausage (48F - cooling since last evening ); Warning

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. -0 ppm, operator primed machine, then 100 ppm Corrected On-Site

High Priority - Live, small flying insects found -10 in kitchen at chopper -1 in bar -2 in dish area Previous three inspections have insect/pest violations 12/20/23, 6/14/24, 12/27/24 Repeat Violation 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 beef over salmon in walk in cooler -raw chicken behind raw salmon in cook line drawer -raw beef behind crab cakes in cook line drawer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw crab cakes (45F - Cold Holding), held more than four hours per operator. Previous three inspections have cold holding violations, 12/20/23, 6/14/24, 12/27/24 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw crab cakes (45F - Cold Holding), held more than four hours per operator. Previous three inspections have cold holding violations, 12/20/23, 6/14/24, 12/27/24 Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked potatoes (47F - cooling since last evening ); raw crab cakes (45F - Cold Holding); sausage gravy (47F - cooling since last evening ); cooked sausage (48F - cooling since last evening ) -placed in containers and covered tightly Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior ice machine -long white cutting board in dish -white cutting board on cook line

Intermediate - Handwash sink used for purposes other than handwashing. -strainer in hand sinks in bar and cook line Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -crime brûlée in walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front hallway Repeat Violation

Basic - Cloth used as a food-contact surface. -under cutting board on cook line. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. -reach in cooler on cook line

Basic - Food stored on floor. -oil in dry storage, containers of rice and flour in kitchen Repeat Violation

Basic - Objectionable odors in kitchen

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

Basic - Stored food not covered. -prepped onions in walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed celery over blanched broccolini in walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish machine and prep area

Basic - Water leaking from pipe and/or faucet/handle at triple sink Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -French fries (45F - Cooling) prepared yesterday Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -French fries (45F - Cooling) prepared yesterday Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -20+ small flying insects in corner of dry storage -4 small flying insects in dish area -3 small flying insects in prep area -1 small flying insect on fry line Total of 28 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over prepared foods in walk in cooler. Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -collard greens in walk in cooler and in reach in cooler on cook line. -housemade champagne vinaigrette in walk in cooler -housemade garlic oil, with fresh garlic Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -collard greens, housemade champagne vinaigrette, housemade garlic oil Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -heavy cream at bar (53F - Cold Holding), held more than four hours per operator. -caulini (53F - Cold Holding); held more than four hours per operator Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -heavy cream at bar (53F - Cold Holding), held more than four hours per operator. -caulini (53F - Cold Holding); held more than four hours per operator Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. -sanitizer stored next to clean dishes in dish area, on prep table by sofrito. Corrected On-Site Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -French fries (45F - Cooling) prepared yesterday Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in dish area -cutting boards on cook line -burger press encrusted Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -multiple eggs Benedict entrees. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women's restroom. Corrected On-Site Warning

Intermediate - Nonservice animals in the food establishment or on premises.

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. -sous vide duck, cooked pork belly, soft cheese held longer than 48 hours Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -missing off bottom of special menu. Operator added. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -grits in reach in cooler on cook line Warning

Basic - Bowl or other container with no handle used to dispense food. -cornstarch container, panko container and flour container Corrected On-Site Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured in bar. Repeat Violation Warning

Basic - Ceiling tile missing in dry storage area. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone charger by spices in kitchen Repeat Violation Warning

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

Basic - Hole in or other damage to wall throughout kitchen. Warning

Basic - Ice bucket not stored inverted. Corrected On-Site Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of dough mixer in kitchen -shelves under cooking equipment -exterior sides of cooking equipment Warning

Basic - Stored food not covered. -noodles in walk in freezer Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over blanched caulini in walk in cooler. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. -salt container on prep table in kitchen Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes (45F - Cooling); Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Lemon juicer rinsed in hand sink not sanitized Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork belly in walk in cooler. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh roasted garlic with mayo dated 12/7 Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (45F - Cooling); Fresh roasted garlic with mayo dated 12/7 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to quick chill mayo and garlic sauce (57F - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Spray chemical hanging next oil Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

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. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Not monitored Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Henry Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted Potato slicer Mixer head and surrounding area Inside fish cooler drawers soiled Inside for smoker soiled Top of flat grill soiled. Soda gun holder in bar soiled Warning

Intermediate - Handwash sink not accessible for employee use at all times. In prep area and in kitchen and in bar Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Lemon slicer rinsed of in bar handsink Warning

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. Pan seared salmon under cooked Warning

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

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/. Addition to interior bar Added dish machine Removed 3 compartment sink Additional ice bin Addition of soda gun nozzle system. Addition of ice machine Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions not dated in bar area Warning

Basic - Bowl or other container with no handle used to dispense food in potato starch Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair in dry storage Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in bar Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone charger stored next to clean plates Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation squeezing and slicing lemons with full beard Warning

Basic - Employee with no hair restraint while engaging in food preparation squeeze lemons Warning

Basic - Food stored on floor. In kitchen and dry storage and walk in cooler Warning

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken Warning

Basic - No copy of latest inspection report available. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen, bar Warning

Basic - Plumbing system in disrepair. Kitchen hand sink leaking Hot water turned off in bar Warning

Basic - Stored food not covered in walk in freezer Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine and behind potato slicer Warning