THE FRIAR TUCK

High Priority - Live, small flying insects found -10+ flying insects in mop sink area Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior fryer vat -microwave on cook line

Intermediate - Handwash sink used for purposes other than handwashing. -fruit slice in bar hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at 3 hand sinks in kitchen

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -turned off at two hand sinks in kitchen. Operator turned on. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line

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

Basic - Floor area(s) covered with standing water in bar by dish machine Repeat Violation

Basic - Floor soiled/has accumulation of debris. -mop sink drain -floor in dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -exterior sides of fryers

Basic - Standing water in bottom of reach-in-coolers in bar. Repeat Violation

Basic - Stored food not covered. -raw chicken and cooked ground beef in walk in cooler

Basic - Water leaking from faucet on two hand sinks in kitchen

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 at bar Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -numerous flying insects near mop sink and dry storage area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese (48F - Cold Holding); butter (47F - Cold Holding); raw cod (50F - Cold Holding); potato salad (49F - Cold Holding); coleslaw (48F - Cold Holding), held less than four hours per operation. Operator moved to walk in freezer for quick chill. Recheck: cream cheese42F, butter 40 F, raw cod 41F, potato salad 46F, coleslaw 46F Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -egg items on breakfast menu. Operator corrected each menu. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid on bar. Operator labeled Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

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

Basic - Clean knives or equipment stored in dirty pan on cook line. Operator replaced pan and cleaned knives. Corrected On-Site

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.

Basic - Dead roaches on premises. -reach in beer cooler in bar.

Basic - Equipment in poor repair. -oven door handles in kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door and side door.

Basic - Floor area(s) covered with standing water in bar. Operator squeeqee'd area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under fryers and other equipment on cook line

Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -exterior walk in cooler, walk in freezer door. -filters on hood suppression system -interior fryer cabinets Repeat Violation

Basic - Standing water in bottom of reach-in-coolers on cook line and bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning - From follow-up inspection 2024-07-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line Warning - From follow-up inspection 2024-07-02: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -hand sink on cook line Warning - From follow-up inspection 2024-07-02: Faucet on order Time Extended

High Priority - 8 flying insects in mop sink area Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer in kitchen Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in kitchen Warning

Basic - 2 Lights not functioning under hood suppression system Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Warning

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

Basic - Interior of microwave on cook line and front line has accumulation of black substance/grease/food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler Warning

Basic - Plumbing system in disrepair. -hand sink on cook line Warning