FAM FRE

High Priority - Establishment open and operating without a license from the Division of Hotels and Restaurants serving about 6 customers at time of inspection. Observed establishment under new ownership FF Hospitality LLC. Per manager establishment is currently working to do a change of ownership. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/

High Priority - Observed Employee began working with food, handling clean equipment or utensils, items without first washing hands.

Intermediate - Establishment not maintaining mussel tags for 90 days.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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.

Intermediate - Observed establishment offering raw salmon, prosciutto, and raw tuna. However, Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Operator is conducting reduced oxygen packaging for raw chicken and raw beef without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application.

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

Basic - In-use knife/knives stored in cracks between wall and hand washing sink in ware wash area.

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

Basic - Observed various cases of vegetables stored on floor.

High Priority - Non-food grade paper/paper towel used as liner for containers of various cut vegetables. Warning

High Priority - Observed raw tuna not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application. See stop sale. Warning

High Priority - Observed raw tuna packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application. Warning

High Priority - Raw salmon stored over/not properly separated from various ready-to-eat foods in reach in cooler. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table. Warning

Intermediate - Establishment not maintaining mussel tags for 90 days. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times due to container potatoes stored in front. Repeat Violation 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. Repeat Violation Warning

Intermediate - Operator is conducting reduced oxygen packaging for raw tuna, chicken and beef without a HACCP plan approved by the Division of Hotels and Restaurants. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application. Warning

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

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Located in kitchen area. Warning

Basic - Observed raw tuna, chicken and beef packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Advised manager that before continuing to engage in activity a HACCP plan is required. Provided operator with application. Warning

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for various food container. Warning - From follow-up inspection 2025-10-15: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table next to stove. Repeat Violation Warning - From follow-up inspection 2025-10-15: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods stored at ambient temperature greater than 41F; cooked potatoes (67F - Cold Holding); butter (59F - Cold Holding). All were located on prep table in kitchen area. Warning - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining mussel tags for 90 days. Warning - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pan being stored in hand washing sink. Chef removed. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed chef filling metal container with water from hand washing sink in kitchen area. Warning - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : 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+ employees present and engaging in food preparation with no certified manager present at time of inspection. Employees would not allow me to start inspection, had to wait on manager to arrive. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2025-10-15: Time Extended

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 2025-10-15: 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. Warning - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Observed establishment offering sunny side eggs and raw salmon. However, Menu does not identify that items are raw or undercooked animal foods covered by the consumer advisory. Warning - From follow-up inspection 2025-10-15: 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. Observed reaching cooler with ambient temperature of 51F. All food in food kept on ice and at temperature. Manager called maintenance and is awaiting him to repair. Warning - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Warning - From follow-up inspection 2025-10-15: 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 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Warning - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located in bar area and in kitchen area. Repeat Violation Warning - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flower removed from their original packaging placed in plastic containers and not labeled. Warning - From follow-up inspection 2025-10-15: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over various ready to eat foods in walk in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pan being stored in hand washing sink in kitchen area.

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+ employees present and engaging in food preparation with no certified manager present. Manager arrived during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle used to dispense rotini for prepping.

Basic - Food stored on floor. Observed cases of fruit being stored on floor in walk in cooler.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Located in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with accumulated grease buildup and reach in cooler gaskets soiled with food debris.

Basic - Reach-in cooler interior have accumulation of soil residues.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various deserts and breads in bakery station.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

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+ employees present and engaging in food preparation with no certified manager present.

Basic - Cardboard used to line food-contact shelves. Located in bakery area.

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located behind bar area.

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

Basic - Interior of refrigerator in disrepair and has exposed insulation. Located at entrance of kitchen(salad).

Basic - Reach-in cooler and freeze interior have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed cases takeout containers being stored on floor in prep area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw red snapper thawing at room temperature.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various cut vegetables.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature was 76°F and located on prep table.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket of potatoes being stored in front of hand washing sink in kitchen blocking access.

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 5 employees present with no certified food manager present.

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

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Food stored on floor. Observed cases of oranges and bag spot carrots being stored on floor in walk in cooler.

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

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

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed cases of portion cups being stored on floor under prep table in prep area.

Basic - Standing water in bottom of reach-in-cooler. Located in reach in cooler in front of stove and at kitchen entrance.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various containers of cut vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various cut vegetables. Located in reach in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 73°F and located on prep table in front of oven.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of potatoes being stored in front of hand washing sink in kitchen area.

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 6 employees engaging in food preparation with no certified food manager.

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located at kitchen entrance.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Located in freezer labeled #6.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of sliced bacon.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon being stored on top of various ready to eat foods in reach in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were at an ambient temperature of 77°F and located on prep table. As per manager eggs had only been out for about 30 mins. Chef moved to reach in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in ware wash area.

Basic - Cardboard used to line nonfood-contact shelves. Located in bakery area.

Basic - Employee eating in a food preparation or other restricted area. Observed various open drinks stored on prep tables throughout kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed various cell phones being stored on prep tables throughout kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees engaging in food preparation with no hair restraint.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Also observed kitchen equipment soiled with accumulated grease buildup.

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. All throughout establishment.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a container of cut cheese. Chef removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and raw shell eggs being stored on top being stored on top of various ready to eat sauces and food. Chef rearranged. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed reach in cooler gasket torn and in disrepair.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, rotini, tuna and rice not date marked. All were prepared on site more than 24 hours ago and stored in walk in cooler.

Basic - Food not stored at least 6 inches off of the floor. Observed case of oil being stored on floor in dry storage area. Owner move to shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - Reach-in cooler interior/freezer have accumulation of soil residues. Located throughout kitchen area.

Basic - Single-service articles improperly stored. Observed case of napkins being stored on floor in dry storage area.

Basic - Standing water in bottom of reach-in-cooler. Located in front of oven. Chef cleaned. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of rice, sugar and chocolate chips all removed from their original container and not labeled. Also various squeeze bottles not labeled.