GRAND CAFE

Intermediate - - From initial inspection : Intermediate - Observed pizza station added in dining room containing oven, reach in cooler, mixer, handwashing sink and prep. No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - From follow-up inspection 2026-02-27: Establishment is in current conversation with plan review to update plans to add renovations. Assisted manager with application. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. - From follow-up inspection 2026-02-27: Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Manager instructed employee to defrost and cooler and chip away ice buildup. Corrective Action Taken - From follow-up inspection 2026-02-27: Basic - Ice buildup in walk-in freezer. Manager instructed employee to defrost and cooler and chip away ice buildup. Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper towels used as liner for cut container of vegetables. - From follow-up inspection 2025-12-17: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were located on prep table with an ambient temperature of 76F. Repeat Violation - From follow-up inspection 2025-12-17: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter stored on prep table at 81F - Cold Holding. Per chef butter is kept on table during morning rush. Advised that all foods are to be kept at proper temperature in order to eliminate temperature abuse. - From follow-up inspection 2025-12-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area next to stove. - From follow-up inspection 2025-12-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-12-17: 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. Discussed and emailed form to operator. - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table in kitchen area. - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Food storage container and container lid cracked or broken. - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - In-use knife stored in cracks between reach in coolers in kitchen area. - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on stove door handle between uses. - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area in kitchen area. - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Observed case of pizza boxes stored on floor in kitchen area. - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Observed various Foods stored on floor under shelves in walk in cooler/ freezer and prep area. Repeat Violation - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-12-17: Time Extended

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. Observed chef prep and plate food with his bare hands. Advised manager and she instructed him to discard food, wash hands and put on gloves. Corrected On-Site

High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed various foods stored on floor under shelves in walk in cooler and in prep area. Manager instructed employee to move to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Observed oranges not washed prior to preparation. Oranges were taken from the box they were delivered in and placed in juicer without washing first. Manager instructed employee to wash and place in clean container for storage. 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 marking and the time removed from temperature control cannot be determined. Observed sushi rice without time marking. As per manager rice was made less than an hour. Manager added time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed pot being stored in hand washing sink. Located in kitchen area. Chef removed. Corrected On-Site

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/ Observed 4+ plus employees present and engaging in food preparation with no certified manager present at time of 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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Observed establishment offering raw tuna and raw salmon however menu does not identify that items are raw or undercooked animal foods covered by the consumer advisory.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed various buckets of sauces being stored on floor in warewash/ prep area, and cases of food in walk in cooler/freezer. Repeat Violation

Basic - Ice buildup on walk-in freezer door.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon thawing at room temperature. Manager moved to walk in cooler. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining cut leafy greens.

High Priority - Nonfood-grade bags used in direct contact with food. Observed waffles being stored in thank you bags.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table in pizza station. Manager moved to reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in hand washing sink. Chef removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed case of oil being stored on floor in upstairs storage area. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and reach in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - Working containers of food removed from original container not identified by common name. Observed various squeeze bottles not labeled.

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of cooked egg plant. Located under flat grill. Warning - From follow-up inspection 2024-01-11: High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of cooked egg plant. Located under flat grill. Warning Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored directly in thank you bags. Located in reach in cooler. Warning - From follow-up inspection 2024-01-11: High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored directly in thank you bags. Located in reach in cooler. Warning Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 78F and eggs were located on prep table in kitchen area. Warning - From follow-up inspection 2024-01-11: High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 78F and eggs were located on prep table in kitchen area. Warning Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2024-01-11: Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Warning - From follow-up inspection 2024-01-11: Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Warning Time Extended