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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Squeezed bottle butter cold holding at 47F overnight. Squeezed bottle chicken stock cold holding at 47F overnight./cook line low boy reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squeezed bottle butter cold holding at 47F overnight. Squeezed bottle chicken stock cold holding at 47F overnight. Both in cook line low boy reach in cooler.

Basic - Working containers of food removed from original container not identified by common name./flour container/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked beans cold holding overnight at 48F. Cheese dip cold holding overnight at 50F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Baked beans cold holding overnight at 48F. Cheese dip cold holding overnight at 50F. Both in cook line dipping sauce reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./brown cutting board.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/ Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed./wrong license displayed at bar/manager printed the correct license/ Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit./dipping sauce reach in cooler/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gaskets soiled.

Basic - Standing water in bottom of reach-in-cooler./one cook line reach in cooler.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/relocated the bar from the corner to the middle of the dining room. Warning - From follow-up inspection 2025-02-06: Time Extended - From follow-up inspection 2025-02-17: Plan review submitted on 2/13/25. Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./after remodeled, observed over 150 seats (includes inside and outside dining). Seating change form provided. Warning - From follow-up inspection 2025-02-06: Time Extended - From follow-up inspection 2025-02-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees./dining room bar hand sink. Warning - From follow-up inspection 2025-02-06: Time Extended - From follow-up inspection 2025-02-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line several cold drawers gaskets soiled. Repeat Violation Warning - From follow-up inspection 2025-02-06: Time Extended - From follow-up inspection 2025-02-17: Time Extended

Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/same violation cited on previous inspection, an outstanding callback is pending. Adding/moving the bar to the center of the dining room.

Basic - Bowl or other container with no handle used to dispense food./small bowl used to scoop flour, cook line/ Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider./licensed for 100 seats and observed over 150 seats. Manager is working on seating change.

Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in coolers gaskets soiled.

Basic - Working containers of food removed from original container not identified by common name./salt and flour containers.

Intermediate - Clam/mussel tags not marked with last date served.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/already under warning from last inspection and callback inspection is due on February 4.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on dish shelf.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./observed over 150 seats in the dining room/licensed for 100.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./raw pork chop and cooked lamb shank using ROP and packaged today per chef/marked each bag immediately/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./pizza flour on condiment shelf/ Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed flying insect in kitchen near dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in cooler gaskets soiled/cook line coolers.

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./0ppm, sanitizer tube detached/rechecked chlorine 50ppm/ Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw shrimp/cook line cold drawer/ Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./employee's training certificates missing date of birth.

Basic - Cleaned and sanitized equipment or utensils not properly stored./forks and spoons not on same direction/expo line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./salmon cooked to order.

Basic - Employee wearing a watch on their hands/arms while preparing food/cutting tomatoes/ Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Plumbing system in disrepair./dish washing side hand sink not working.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over cooked chicken and cooked potatoes/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sausage links 55F at cook line cold drawers for less than 4 hours/moved to walk in freezer/rechecked 36F. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding) Operator Discarded

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelf above prep table. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank located next to bag n box rack. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up.

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. -10ppm, advised operator to utilize the dishwasher from main kitchen until warewashing machine is repaired.

Basic - Equipment in poor repair. - hand washing sink coming off table where it is attached.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand sink exterior extremely soiled with grease like substance.

Basic - Old labels stuck to food containers after cleaning.