2971 APALACHEE PKWY, Tallahassee, FL 32301
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
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Filet mignon 44F. Operator placed food item inside walk in cooler during time of inspection. Observed Beef and peppers cold holding at 51F. see stop sale Corrective Action Taken
Basic - Open dumpster lid.
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned and sanitized chute lip on interior of ice bins during inspection. Corrected On-Site Repeat Violation
Basic - Ceiling tile missing in ware washing area. Manager is trying to locate correct size to order. Corrective Action Taken
Basic - Multiple Cutting boards have cut marks and are no longer cleanable stored on cook line on top of make bar cutting boards.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Raw chicken 60F Potato salad 69F Crab cake mix 52F Snapper 52F. Operator placed food items on ice baths during time of inspection. Corrective Action Taken Warning Priority: High Priority
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Operator cleaned blade during inspection. Corrected On-Site Priority: Intermediate
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Operator cleaned blade during inspection. Corrected On-Site Priority: Intermediate
Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout kitchen soiled with dust. Priority: Basic
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on prep table. Priority: Basic
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets across from stove soiled with mold like substance. Priority: Basic
Basic - Observed: Stored food not covered. Observed lettuce stored uncovered inside reach in cooler across from stove on cook line. Priority: Basic
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-12-13: Violation will be addressed at a later date. Time Extended - From follow-up inspection 2025-02-12: Did not observe food handler employee training during call back. Operator stated employees has been sick and haven't completed all training. Time Extended
Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-12-13: Violation will be addressed at a later date. Time Extended - From follow-up inspection 2025-02-12: Did not observe food handler employee training during call back. Operator stated employees has been sick and haven't completed all training. Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-12-13: Violation will be addressed at a later date. Time Extended
Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-12-13: Violation will be addressed at a later date. Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Shrimp 46F Salmon 47F Snapper Crab meat 52F Bacon wrapped shrimp 45F. Operator placed food items in reach in freezer to cool during inspection. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce hot holding less than 4 hours: 86F. Operator started reheating sauce during time of inspection. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Observed food dumped in handwashing sink next to office.
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
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. Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee lighter, keys and cell phone on prep table. Operator removed items during time of inspection. Corrected On-Site
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on cook line with no beard restraint.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table.
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Observed medicine(Aleve) stored above prep table holding hot items.
High Priority - Dented/rusted cans present. See stop sale. Observed (1) can of fruit cocktail and (1) can of ketchup with dent in the seam of cans.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee drink from cup, change gloves before working with food, no hand wash.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 46F in expo cooler across from grill, per GM stored an hour ago, GM placed on ice, new temp 42F.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce 103F on serving line, GM reheated to 169F.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade to can opener soiled with food debris. Employee cleaned during inspection. Corrected On-Site
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no high temp strips or thermometer present. Owner purchased high temp strips during inspection. Corrected On-Site
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer in establishment. Owner purchases thermometer during inspection. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted throughout kitchen.
Basic - Employee eating in a food preparation or other restricted area. Observed employees drinking in food prep area.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sunglasses and personal tumblers stored above prep tables.
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear containers wet nesting on storage rack near walk in cooler.
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice, bar area.
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles. Repeat Violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 81F across from fry station.
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum single serve not stored inverted in servers area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lamb shank 48F in in reach in cooler, per manager stored 1 hour ago manager placed in walk in freezer for quick chill. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket in hand wash sink near managers office. Manager removed bucket. Corrected On-Site
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device to gauge hot water temp.
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no thermometer.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed orange poppy basil dressing, mustard dressing in reach in cooler not date marked, per manager stored over night. Observed lobster bisque in walk in cooler per manager stored overnight not date marked. Manager date marked all items. Corrected On-Site
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored upright throughout kitchen.
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles. Manager removed tongs. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 78F. Manager replaced water.
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On-Site
Basic - Stored food not covered. Observed cut lettuce and cheese no cover stored in reach in cooler across from fryer. Employee covered all food items. Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. Observed bread flour not labeled, rear of kitchen. Manager labeled during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Tested at 150F,
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Paid at time of inspection. Corrected On-Site
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna and Cesar salad made with raw shell eggs per manager, not marked on menu. Warning
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dish pit shelf over clean dishes. Manager removed at time of inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked squash on cook line steam table since 3pm hot held at 93 at 5pm. Observed manager place squash in oven. 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. Observed milk in alcohol walk in cooler that was opened in Saturday 10-29-22 with no date mark on today 11-2-22. Observed manager place date mark on milk. Corrected On-Site
Intermediate - Records/documents for required employee training do not contain all of the required information. Records incomplete due to certificates not being filled out,
Routine - Food
Inspection Completed - No Further Action
Basic - Buildup of food debris/soil residue on equipment door handles. Observed food residue on door and handles of microwave Manager or reacted and sanitized surfaces Corrected On-Site
Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed broken and missing floor tiles in dish washing area
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to waiter station missing paper towels Manager corrected when notified Corrected On-Site
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop improperly stored to dry in mop bucket Manager corrected and stored to dry properly when notified Corrected On-Site