1670 NW CAPITAL CIR, Tallahassee, FL 32303
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
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. Provided operator with document. Corrective Action Taken
Basic - Current Hotel and Restaurant license not displayed.
Routine - Food
Inspection Completed - No Further Action
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 36F, not date marked in reach-in cooler next to soda machine. Operator corrected during time of inspection. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers on shelving above three compartment sink.
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. Time Extended - From follow-up inspection 2024-08-14: Observed dish machine maximum surface temperature: 146F Admin Complaint - From follow-up inspection 2024-08-15: Observed dish machine reached 160F maximum surface temperature. Admin Complaint
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. Repeat Violation Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. Time Extended - From follow-up inspection 2024-08-14: Make Table: sliced tomatoes 53F, sliced cheddar cheese 52F, lettuce 48F, diced ham 50F, sliced ham 48F at 4:30. Per manager held since 2:00. Manager iced food items during inspection. Admin Complaint - From follow-up inspection 2024-08-15: Observed diced ham 43F, cut lettuce 43F, sliced ham 41F, in make table at cook line. Admin Complaint
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. Time Extended - From follow-up inspection 2024-08-14: Observed dish machine maximum surface temperature: 146F Admin Complaint
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. Repeat Violation Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. Time Extended - From follow-up inspection 2024-08-14: Make Table: sliced tomatoes 53F, sliced cheddar cheese 52F, lettuce 48°F, diced ham 50F, sliced ham 48F at 4:30. Per manager held since 2:00. Manager iced food items during inspection. Admin Complaint
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. Time Extended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. Repeat Violation Warning - From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. Time Extended
Routine - Food
Warning Issued
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. Repeat Violation 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. Observed opened milk and whipped cream in cooler at kitchen area not date marked. Manager date marked items 07-22-24. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham 47F and diced ham 45F in make table at cook line at 11:15. Per manager make table has been held open for service since 11:00. Manager put food items over ice and kept make table shut when possible. Corrective Action Taken Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2023-10-06: Per manager dish machine needs maintenance to reach proper surface temperature. Time Extended - From follow-up inspection 2023-10-16: Per manager maintenance has been done on dish machine. Final rinse temperature is 150.8F. Manager contacted maintenance for repair during inspection. Time Extended
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2023-10-06: Per manager dish machine needs maintenance to reach proper surface temperature. Time Extended
Routine - Food
Warning Issued
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Observed dish machine reach surface temperature 131F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach under hand wash sink next to three compartment sink. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham 44F and sliced tomatoes at 54F in reach in cooler on cook line per manager less than four hours prior. Manager discarded tomatoes and cooled ham to 43F within four hours. Corrective Action Taken Repeat Violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili 109F and sausage gravy 113F on cook line within three hours. Manager brought chili to 137F and sausage gravy to 138F within four hours. 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. Manager printed during inspection. Corrected On-Site Repeat Violation
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. Observed one employee hired less than 60 days with no proof of illness form. Repeat Violation
Intermediate - Spray bottle containing blue toxic substance not labeled. Manager discarded spray bottle during inspection. Corrected On-Site
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine. Manager stored bucket inverted during inspection. Corrected On-Site
Basic - Dead roaches on premises. Observed six dead roaches under hand wash sink next to three compartment sink. Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's backpack stored on cook line. Employee moved backpack during inspection. Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on dry storage rack. Operator stored cloth in sanitizing solution during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ham in reach in cooler left to grill.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter in the reach in cooler on the right side of grill that exposed air due to door being in disrepair since 7am cold held at 48F at 9:40am.
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. Observed no time marks on eggs left out at room temperature since 9:30am at 10am.
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.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. George Hightower exp. 12-4-22.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to register. Observed paper towels situated on the other side of dishmachine area resulting in having employees walk away from handwash sink to dry hands.
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.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wait staff and cook line.
Basic - Equipment in poor repair. Observed waffle batter in the reach in cooler on the right side of grill that exposed air due to door being in disrepair since 7am cold held at 48F at 9:40am.
Basic - Plumbing system in disrepair. Observed water device outside leaking water.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed bacon on a plate in reach in cooler next to drink station contaminated from rust in shelves. See stop sale.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine interior soiled. Observed employee clean ice machine. Corrected On-Site
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open beverage with no lid in middle shelf in reach in cooler next to drink station and on top of hot box across from triple compartment sink. Observed manager remove beverages. Corrected On-Site
Basic - Equipment in poor repair. Observed door gasket to reach in cooler under make table in disrepair.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over creamer in reach in cooler on left side of grill. Observed employee remove bacon from above creamer. 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. Observed shell eggs with no time marks. Observed manager place time marks on shell eggs. Corrected On-Site
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained. Observed employees food handler certificates as Hospitality Resource brand copies that were written on.
Basic - Floor area(s) covered with standing water in back left corner of dry storage area. Observed manager clean up standing water. Corrected On-Site
Basic - Water draining onto floor surface. Observed ice machine draining on floor.
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in make table since 7am cold held above 41°F at 9:30am: ham 56°F, hash browns 51°F, cheese 52°F, mushrooms 54°F. Repeat Violation Warning - From follow-up inspection 2021-07-19: Food in make since 7:30am cold held 41°F at 11:10am: ham 50°F, cheese 51°F, hash browns 46°F, mushrooms 48°F. Time Extended - From follow-up inspection 2021-07-20: Observed multiple food items in make table since 7am cold held above 41°F at 9:10am: ham 52°F, cheese 56°F, mushrooms 47°F. Time Extended
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in make table since 7am cold held above 41°F at 9:30am: ham 56°F, hash browns 51°F, cheese 52°F, mushrooms 54°F. Repeat Violation Warning - From follow-up inspection 2021-07-19: Food in make since 7:30am cold held 41°F at 11:10am: ham 50°F, cheese 51°F, hash browns 46°F, mushrooms 48°F. Time Extended
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed written-on copies of Hospitality Resource certificates. Observed establishment has blank originals provided by Hospitality Resource available. Repeat Violation Warning - From follow-up inspection 2021-07-19: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Time Extended
Routine - Food
Warning Issued
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed stored above beef and pork on left side reach in cooler. Observed manager place chicken on lowest shelf. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in make table since 7am cold held above 41°F at 9:30am: ham 56°F, hash browns 51°F, cheese 52°F, mushrooms 54°F. Repeat Violation Warning
Intermediate - Handwash sink used for purposes other than handwashing. Observed filled with soap water at handwash in front kitchen.
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed written-on copies of Hospitality Resource certificates. Observed establishment has blank originals provided by Hospitality Resource available. Repeat Violation Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.