DE LUKAS RESTAURANT AND BAR

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw fish stored with package of raw chicken in walk in cooler . Manager rearranged food Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray cleaner bottles stored on shelf next to bottles of liquor in front of the triple sink at the bar . Manager relocated spray bottles Corrected On-Site

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. -Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ServSafe certificates provided for Ariana Natacha Araujo Torres Zdravko Talanga , Yorgo Papagiana all dates have 3 year expiration date

Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front of the hand wash sink. Trash can relocated . Reviewed with the manager hand wash sinks must be accessible at all times Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.at the bar . Reviewed with manager

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/. Plans that were approved on 4/22/2026 are not accurate in the bar area next to the restroom . Inspector directed operator to submit accurate plans to Plan Review Kay Clark Repeat Violation Admin Complaint

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ServSafe certificates provided for Ariana Natacha Araujo Torres Zdravko Talanga , Yorgo Papagiana all dates have 3 year expiration date

Basic - Carbon dioxide tanks not adequately secured.at bar near restrooms

Basic - Uncovered food stored near sink exposed to splash. Open liquor bottles stored on a small shelf attached to the compartment of the triple sink and drain board area at the bar exposed to splash .

High Priority - Raw animal food ( raw chicken) stored over or with unwashed produce in walk in cooler . Manager rearranged food Corrected On-Site

High Priority - Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food( cut lettuce ) in cooler at cook line .Manager rearranged food . Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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/. Plans submitted are not accurate. Second bar not on plans . Equipment at bar missing- espresso machine , brewers Separator between three compartments and fourth compartment used as a hand wash sink at main bar is a wood separator that goes into the sink . Faucet added for fourth compartment Repeat Violation Admin Complaint

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. Manager reviewed reporting agreement with new employees and had them sign the reporting agreement Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and soup in walk in cooler

Basic - Carbon dioxide tanks not adequately secured in second bar

Intermediate - - From initial inspection : Intermediate - Hand wash sink in main bar area does not have dedicated faucet and is a compartment of a four compartment sink . - From follow-up inspection 2025-06-09: Time Extended - From follow-up inspection 2025-08-08: Operator installed a dedicated faucet with no separator from 3 compartments. Separator is on order per operator. . Discussed with operators to review these changes with PR Robin Time Extended

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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - plans on record are not accurate . Four compartment sink added to bar to include one compartment for hand wash sink , plans have a single compartment hand wash sink . Mop-sink not in the dishwashing area as indicated on plan - From follow-up inspection 2025-06-09: Time Extended - From follow-up inspection 2025-08-08: Plans submitted and are in process of approval . Plans incomplete . Plan reviewer Robin requested additional information via letter on 7/22/25 with no response as of yet Discussed with operators to contact the plan reviewer . Time Extended

Basic - Stored food not covered. Stored items not coveredAÂ Location: Walk in coolerAÂ a. Beef cook yesterday in pan not covered b.AÂ Chicken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over ravioli in reachin freezer

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 cooler prepared over 24 hours not dated, discussed requirements with chef

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine not properly dispensing chlorine sanitizer to proper ppm, operator set up Quat sanitizer in triple sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide tanks not adequately secured. Behind bar

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean cooking utensils not inverted on cook line

Basic - Ice scoop handle in contact with ice. Behind bar, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Beer cooler behind bar

Basic - Stored food not covered. Multiple prepared items in walk-in cooler not covered

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of cooked soup in triple door cooler Manager relocated raw chicken Corrected On-Site Repeat Violation

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.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand wash sink in kitchen -reviewed with manager hand wash sinks must be accessible at all times - manager relocated trash can Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in triple door cooler - manager removed food from cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues front cook line

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.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken. Operator relocated at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: pasteurized liquid eggs (51F - Cold Holding); butter (48F - Cold Holding). Operator placed on ice at time of inspection to ambient cool. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At reach in cooler on cooks line. Holding at 46-48F but thermometer reads 41F.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled. Interior ice machine soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in prep area blocked by waste receptacle. Operator relocated at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not date marked in reach in cooler. Operator date marked at time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. Cutting board deeply grooved.

Basic - Storage area not maintained clean and organized. Upstairs storage area.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -On cooks line. - From follow-up inspection 2022-12-28: Time Extended

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 (Chlorine 0ppm); operator refilled empty container Dishwasher (Chlorine 50ppm); Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/22. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door reach in cooler - sour cream (47F - Cold Holding); butter (47F - Cold Holding) operator states not portioned or prepared today held over 4 hours on bottom shelf of reach in covered by sheet pans - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door reach in cooler - sour cream (47F - Cold Holding); butter (47F - Cold Holding) operator states not portioned or prepared today held over 4 hours on bottom shelf of reach in covered by sheet pans - see stop sale.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Operator contacted refuse company to relocate dumpster. Corrective Action Taken

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

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Garbage dumpster on grass out back of fence, grease receptacle on grass behind building

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.