6725 MAHAN DR, TALLAHASSEE, FL 32308
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
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease build up on ceiling in kitchen on cook line/prep room. Repeat Violation
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease build up on kitchen walls in multiple areas. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Spray bottles of cleaners on in use counters.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Peeling boiled eggs no gloves.
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Miso dated 10/25
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46°F, crab 48°F, Less than 4 hours per operator. Put in walk-in cooler.
Intermediate - Identity of food or food product misrepresented. Catfish on menu, using Vietnamese farm raised pangasius from Cheney Bros, invoice dated 11-3-25. All menus changed to read fish. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or dust . Shelves in walk-in cooler. Repeat Violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling unit inside walk-in cooler.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 51°F, chees3 59°F, potatoes 58°F, peppers 56°F. Less than 4 hours per operator, iced during inspection. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of Ice machine soiled with rim of Ice bucket stored in contact with soiled area.
Basic - Drain cover(s) missing.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Employee eating while preparing food.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep counter.
Basic - Floor area(s) covered with standing water. In dish area.
Basic - Food stored on floor. Bag of onions.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard , ceiling and shelves in walk-in cooler.
Basic - Soiled dry wiping cloth in use.
Basic - Stored food not covered. Food on speed rack in walk-in cooler, no top cover. Covered during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed fish stock dated 3/19. Manager threw away.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese grits held at 120F. Manager states about 2 hours. Manager moved to stove to reheat. Corrective Action Taken
Intermediate - Spray bottle containing toxic substance not labeled. observed two unlabeled spray bottles at bar.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind ice machine and above salad station with dust and debris. Also ceiling in walk in cooler with build up of dust. Repeat Violation
Complaint Full
Call Back - Complied
Complaint Full
Warning Issued
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine primed, tested too low at 10ppm. Warning
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed thawed trout in ROP packaged in walk-in cooler. See stop sale.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed thawed trout in ROP packaged in walk-in cooler. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef held at 44F in reach in cooler under stove at cook line per employee approximately 2.5 hours ago. New temperature at 43F within four hours. Corrected On-Site
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed ROP packaged trout vacuum sealed on site, not frozen throughout process in walk in cooler, no variance or approved HACCP plan. Warning
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling/vents in walk in cooler and grease dripping on hood ceiling above cook line.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled plastic curtain in entrance of walk in cooler with accumulation of mold-like substance.
Basic - Observed commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler.
Basic - Observed two cutting boards at cook line with cut marks and is no longer cleanable.
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water not draining properly in floor drain next to ice machine in next to salad prep station.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At bar used as a dump sink. - From follow-up inspection 2023-01-12: Time Extended
Basic - - From initial inspection : 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. Lowboy on line. Left side prep cooler on line. Both coolers not maintaining foods at or below 41. - From follow-up inspection 2023-01-12: Time Extended
Basic - - From initial inspection : Basic - Equipment in poor repair. Lowboy cooler gaskets torn and detached. - From follow-up inspection 2023-01-12: Time Extended
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler gaskets soiled. - From follow-up inspection 2023-01-12: Time Extended
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-01-12: Time Extended
Routine - Food
Warning Issued
High Priority - Shell eggs in use or stored with cracks or broken shells. Eggs discarded. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 48, beef 48, cut tomatoes 48, blue cheese 51, buttermilk 51. Warning
Intermediate - Handwash sink used for purposes other than handwashing. At bar used as a dump sink.
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. Lowboy on line. Left side prep cooler on line. Both coolers not maintaining foods at or below 41°.
Basic - Equipment in poor repair. Lowboy cooler gaskets torn and detached.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler gaskets soiled.
Basic - Old labels stuck to food containers after cleaning.
Routine - Food
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license. License made current during inspection. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46°, corn 50°, less than 4 hours per operator , Iced during inspection. Corrective Action Taken
High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner on prep counters and by cleaned silver.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on two drawer unit.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies on fly strips. Repeat Violation
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets on two drawer unit.
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. Two drawer unit on line. Repeat Violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance and dust buildup on fan guard walk-in cooler.
Basic - Reach-in cooler interior have accumulation of soil residues. Cooler with crab.
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep counter.
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle above food prep area not stored in proper location.
Intermediate - Handwash sink used for purposes other than handwashing. Observed bar hand sink with dirty dishes in front of it inaccessible.
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. Taking class June 16. Warning
Intermediate - Spray bottle containing toxic substance not labeled. Observed water like substance with no label on spray bottle.
Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish area.
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing in dish area.
Basic - Food stored on floor. Observed lettuce in container stored on floor in walk in cooler.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in bar area.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer reading -10°, actual temp 40°.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and all cutting boards.
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in.
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Sticky fly tape hanging in kitchen.
Basic - Accumulation of debris inside warewashing machine.
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. Drawer unit on line.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Equipment in poor repair. Drawer unit gaskets.
Basic - Floor area(s) covered with standing water. Dish area.
Basic - Floor soiled/has accumulation of debris. Behind equipment on line.
Basic - Food stored on floor. Case of food on floor in walk-in cooler.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance in dish area and walk-in cooler.