3090 WALDON ROAD, Tallahassee, FL 32311
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
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Machine at 136°. Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided.
Basic - Single-service articles improperly stored. Cups on floor.
Basic - Standing water in bottom of reach-in-cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over creamers. Properly stored during 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. Eggs time marked during inspection. Corrected On-Site
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Gauge reading 156°F.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Employee eating in a food preparation or other restricted area. Drink removed . Corrected On-Site
Basic - Ice scoop handle in contact with ice.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over milk.
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Basic - Single-service articles improperly stored. Cups stored on floor.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef Pattie's at 46°, less than 4 hours per operator.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on front line.
Basic - Equipment in poor repair. Standing water in Reachin cooler.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of under counter garbage can area.
Basic - Single-service articles improperly stored. Cups on floor.
Routine - Food
Inspection Completed - No Further Action
High Priority - Chlorine sanitizer in wiping cloth not at proper minimum strength.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves of reach-in cooler for meat.
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Basic - Trash receptacles not provided where needed in establishment. By handsink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine >200 ppm.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. Coffee pot in sink. Removed during inspection. Corrected On-Site
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge stays on 162°.
Basic - Water draining onto floor surface. From dish machine.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. Spray bottle of febreeze on prep table. Properly stored during inspection. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front line counter.
Basic - Standing water in bottom of reach-in-cooler. Egg cooler.
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : 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 mark. Eggs. Repeat Violation - From follow-up inspection 2021-09-21: Time Extended
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-09-21: Shelves rusty. Time Extended
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Egg unit. - From follow-up inspection 2021-09-21: Standing water in unit. Time Extended
Routine - Food
Warning Issued
High Priority - Basic - Reachin cooler gasket.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at 45° and 48°. Per staff milk in cooler since yesterday. Discarded. Corrective Action Taken
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 mark. Eggs. Repeat Violation
High Priority - Toxic substance/chemical improperly stored. Dish soap above cups.
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
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 - 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. Unit for milk.
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Basic - Standing water in bottom of reach-in-cooler. Egg unit.