3507 THOMASVILLE RD, Tallahassee, FL 32309
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 - Displayed food not properly protected from contamination. Noodles at buffet.
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor in walk-in cooler soiled with chicken blood.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice discarded by operator. Corrected On-Site
Basic - Clean utensils stored between equipment and wall. Knife in prep area.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing at room temperature. Put under water during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Reusing old box to store breaded shrimp. Shrimp put in washable container. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 52°F, beef at 52°F, Less than 4 hours per operator iced during inspection. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Storing hose. Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
Intermediate - No soap provided at handwash sink. Repeat Violation
Basic - Ice scoop handle in contact with ice.
Complaint Partial
Inspection Completed - No Further Action
Complaint Full
Inspection Completed - No Further Action
High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at 76° from previous day.
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice from previous day, discarded by operator.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli at 131° on buffet less than 4 hours per operator , reheated during inspection. Corrected On-Site
Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation
Basic - Time/temperature control for safety food thawed in an improper manner. Standing water.
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on line to be cooked without washing.
Routine - Food
Inspection Completed - No Further Action
High Priority - Food placed in soiled container/equipment. Cut cabbage in old wax produce box. Cabbage removed and put in food grade pan. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over chicken. Properly stored during inspection. Corrected On-Site
High Priority - Spray hose at hand sink lower than flood rim of sink. Hose removed. Corrected On-Site Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
Intermediate - No soap provided at handwash sink. Repeat Violation
Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation
Basic - Time/temperature control for safety food thawed in an improper manner. At room temp and standing water.
Complaint Partial
Inspection Completed - No Further Action
Basic - Bathroom facility not clean. In womens room dirty baseboards and floor.
Basic - Stored food not covered. Panko breading at sushi bar in open bowl under counter. Breading discarded. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Dishwasher < 50 ppm.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fish. Properly stored during inspection. Corrected On-Site
High Priority - Spray hose at hand sink lower than flood rim of sink.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans at 119°, less than 4 hours per operator , beans were double panned, operator removed one pan. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar Can opener blade soiled
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No soap provided at handwash sink.
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Rice scoop, operator discarded. Corrective Action Taken
Basic - Food stored on floor. Bag of onions in walk-in cooler.
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Inspection Completed - No Further Action
High Priority - Displayed food not properly protected from contamination. Dry noodles at buffet.
High Priority - Food placed in soiled container/equipment. Partially cooked chicken put back in original waxed box. Chicken removed and put in clean tub. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peas and carrots at 48°, less than 4 hours per operator. Put in walk-in. Corrective Action Taken
Intermediate - Equipment in handwash sink. Spray hose in sink. Hose removed. Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has buildup of food debris. Put in sink with soapy water. Corrective Action Taken
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site Repeat Violation
Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation
Basic - Walk-in freezer exterior soiled. Mold like substance on exterior.
Routine - Food
Inspection Completed - No Further Action
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.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mollusks at 60°, less than 4 hours. Put in walk-in cooler. Corrective Action Taken
Intermediate - Equipment in handwash sink. Spray hose in sink, hose removed. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided.
Basic - Stored food not covered. Pans of sauce on cart. Covered during inspection.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, food cart. can opener. Repeat Violation
Intermediate - Handwash sink used for purposes other than handwashing. Storing hose. Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
Intermediate - No soap provided at handwash sink. Repeat Violation
Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door has tears and gap at threshold. Repeat Violation
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler and freezer exterior by doors.
Basic - Stored food not covered. Food in walk-in freezer. Covered during inspection. Corrected On-Site