LUCKY DILL

High Priority - Dented/rusted cans present. See stop sale. 7lbs of lemon pie filling 7lbs of apple sauce. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employees washing hands for less than 10 seconds Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line using phone while cooking food. Was touching utensils to cook food with out changing gloves. Warning

High Priority - Employee washed hands with cold water. Employee Washed hands in cold water 78F Warning

High Priority - Food with mold-like growth. See stop sale. 15lbs of tomatoes Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat foods in reach in cooler on cook line. Operator moved beef. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3lbs of butter left overnight temped at 75F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in pastry prep area soiled with dust and debris, cutting board soiled on cook line Warning

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink. Operator moved can. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to cook line Warning

Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to cook line. Operator replaced soap. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in coolers soiled with rust. Vents soiled throughout kitchen Warning

Basic - Damaged/spoiled/recalled food not properly segregated. 7lbs of lemon pie filling 7lbs of apple sauce. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee on salad station prepping food drinking from open water cup. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food next to restaurant food in cooler across from salad bar and Coolers in pastry areas. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board on cook line. Employee removed phone and cleaned and sanitized area. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets and watches while preparing food. Employee removed jewelry. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food no beard guard. Warning

Basic - Floor area(s) covered with standing water. Standing water on floor in ware washing area by dish machine. Operator dried area. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen has accumulation of debris Warning

Basic - Floor tiles missing and/or in disrepair. Floors throughout kitchen prep area, ware washing area and cook line Warning

Basic - Hole in or other damage to wall. Walls near back exit and coolers rusted and in disrepair. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of oven and top of dishwashers soiled Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in cooler across salad station and in coolers in pastry prep area. Operator moved drinks. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler has shelves that are rusted and soiled. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths not stored in sanitizing solution on cook line. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use on cook line. Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached Eggs and Salmon not identified as containing raw ingredients on breakfast menu. Warning - From follow-up inspection 2024-11-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors and walls on cook line, prep area and storage areas soiled with food debris. Warning - From follow-up inspection 2024-11-13: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior and shelves have accumulation of soil residues. Cook line and bakery Repeat Violation Warning - From follow-up inspection 2024-11-13: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-11-13: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shepherds pie mix (45F - Cold Holding); raw breaded chicken (47F - Cold Holding); cooked pork (45F - Cold Holding); cooked turkey (46F - Cold Holding); cooked pasta (46F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shepherds pie mix (45F - Cold Holding); raw breaded chicken (47F - Cold Holding); cooked pork (45F - Cold Holding); cooked turkey (46F - Cold Holding); cooked pasta (46F - Cold Holding) Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached Eggs and Salmon not identified as containing raw ingredients on breakfast menu. Warning

Basic - Floor soiled/has accumulation of debris. Floors and walls on cook line, prep area and storage areas soiled with food debris. Warning

Basic - Interior of microwaves on cook line have accumulation of black substance/grease/food debris. Warning

Basic - Reach-in cooler interior and shelves have accumulation of soil residues. Cook line and bakery Repeat Violation Warning

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

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face, did not wash hands before returning to work.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shepherds pie mix 54F cold hold, raw chicken 56F cold hold, brisket 52F cold hold, spinach dip 49F cold hold, cooked tomatoes 49Fcold hold Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shepherds pie mix 54F cold hold, raw chicken 56F cold hold, brisket 52F cold hold, spinach dip 49F cold hold, cooked tomatoes 49Fcold hold See Stop Sale.Repeat Violation Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled and stained

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Frame that surrounds tiles in kitchen are heavily rusted in multiple areas of the kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated with mold-like substance. Repeat Violation

Basic - Clean utensils or equipment stored in dirty container. Utensils stored in container that contained food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bakery area in rear of kitchen

Basic - Stored food not covered. Walk in cooler, cooked roast, cooked chicken

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name

High Priority - - From initial inspection : Observed: Establishment operating without a license from the Division of Hotels and Restaurants. 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Admin Complaint Reference: 509.241(1)(2) FS: (1) LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation. Priority: High Priority - From follow-up inspection 2024-04-18: Time Extended

Intermediate - - From initial inspection : Observed: 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/. 2 large metal canisters holding single service disposable, equipment and chemicals. Not on plans. Plan review referral provided to operator. Admin Complaint Priority: Intermediate - From follow-up inspection 2024-04-18: Time Extended

Basic - - From initial inspection : Observed: Floor area(s) covered with standing water. Area in rear of kitchen near 3 comp sink Warning Priority: Basic - From follow-up inspection 2024-04-18: Time Extended

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched hair putting on hair net then put on gloves, no hand was. Manager spoke to cook, cook washed hands. Corrective Action Taken Warning Priority: High Priority

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Admin Complaint Reference: 509.241(1)(2) FS: (1) LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg mixture (51F - held on counter); hash browns (46F - held on counter); ham (47F - Cold Holding); ham (52F - Cold Holding); cut tomatoes (50F - Cold Holding); roast beef (50F - Cold Holding); egg mixture (48F - Cold Holding); meatballs 105 (48F - Reheating); Cole slaw (46F - Cold Holding) Admin Complaint Priority: High Priority

Intermediate - Observed: 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/. 2 large metal canisters holding single service disposable, equipment and chemicals. Not on plans. Plan review referral provided to operator. Admin Complaint Priority: Intermediate

Basic - Observed: Clean utensils or equipment stored in soiled food container ear dish washer on wire rack. Warning Priority: Basic

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board of prep table. Employee removed beverage to gain compliance. Warning Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint involved in food prep. Warning Priority: Basic

Basic - Observed: Floor area(s) covered with standing water. Area in rear of kitchen near 3 comp sink Warning Priority: Basic

High Priority - - From initial inspection : Observed: Establishment operating without a license from the Division of Hotels and Restaurants. 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning Priority: High Priority - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-09-28: Time Extended

Intermediate - - From initial inspection : Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning Reference: 61C-4.023(1) FAC: (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted by the division. Those individuals who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. Priority: Intermediate - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-09-28: Time Extended

Intermediate - - From initial inspection : Observed: No plan review submitted and approved - bar area added. 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/. Outdoor bar not on original plans. Warning Priority: Intermediate - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-09-28: Time Extended

Intermediate - - From initial inspection : Observed: 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. 2 metal canisters have been added to property to store single service items, chemicals and extra equipment. Warning Priority: Intermediate - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-09-28: Time Extended

Intermediate - - From initial inspection : Observed: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning Reference: 4-501.110(A) FC: (A) The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; (2) For a stationary rack, dual temperature machine, 150 degrees Fahrenheit; (3) For a single tank, conveyor, dual temperature machine, 160 degrees Fahrenheit; or (4) For a multitank, conveyor, multitemperature machine, 150 degrees Fahrenheit. Priority: Intermediate - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-09-28: Time Extended

Basic - - From initial inspection : Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles being used in prep and food storage areas. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-09-28: Time Extended

Basic - - From initial inspection : Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment added 75 seats going from a licensed 275 seats to 350 seats. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-09-28: Time Extended

Basic - - From initial inspection : Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-09-28: Time Extended

Basic - - From initial inspection : Observed: Old labels stuck to food containers after cleaning. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-09-28: Time Extended

High Priority - - From initial inspection : Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine sanitizer available for chemically sanitizing machine, High temperature machine 90F final rinse. Operator to utilize 3 compartment sink to sanitize dishes until dish machines are functioning properly. Warning Priority: High Priority - From follow-up inspection 2023-09-27: Time Extended

High Priority - - From initial inspection : Observed: Establishment operating without a license from the Division of Hotels and Restaurants. 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning Priority: High Priority - From follow-up inspection 2023-09-27: Time Extended

High Priority - - From initial inspection : Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked roast beef (45F - Cold Holding); cooked Turkey (46F - Cold Holding); raw shrimp (44F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked sausage (51F - Cold Holding); cooked meatloaf (50F - Cold Holding); mushrooms (50F - Cold Holding) Warning Priority: High Priority - From follow-up inspection 2023-09-27: cooked ground beef 46F cold hold, roast beef 45F cold hold, cooked mushrooms 46F cold hold, meatloaf 44F cold hold, Time Extended

High Priority - - From initial inspection : Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked roast beef (45F - Cold Holding); cooked Turkey (46F - Cold Holding); raw shrimp (44F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked sausage (51F - Cold Holding); cooked meatloaf (50F - Cold Holding); mushrooms (50F - Cold Holding), potatoes 114F hot holding reheat at 10:05am 159F reheat. Warning Priority: High Priority - From follow-up inspection 2023-09-27: Cooked turkey 43F cold hold, cooked ground beef 46F cold hold, roast beef 45F cold hold, cooked mushrooms 46F cold hold, meatloaf 44F cold hold, sausage 74F held on counter Admin Complaint

High Priority - - From initial inspection : Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes 114F hot holding reheat at 10:05am 159F reheat. Warning Priority: High Priority - From follow-up inspection 2023-09-27: Cooked potatoes 74F held on counter Time Extended

Intermediate - - From initial inspection : Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning Reference: 61C-4.023(1) FAC: (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted by the division. Those individuals who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. Priority: Intermediate - From follow-up inspection 2023-09-27: Time Extended

Intermediate - - From initial inspection : Observed: Misrepresentation of a fruit or fruit juice. Menu stated freshly squeezed juice, juice is store bought. Admin Complaint Priority: Intermediate - From follow-up inspection 2023-09-27: Operator began removing "Freshly Squeezed " from their menu during inspection.Admin Complaint Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Observed: No plan review submitted and approved - bar area added. 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/. Outdoor bar not on original plans. Warning Priority: Intermediate - From follow-up inspection 2023-09-27: Time Extended

Intermediate - - From initial inspection : Observed: 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. 2 metal canisters have been added to property to store single service items, chemicals and extra equipment. Warning Priority: Intermediate - From follow-up inspection 2023-09-27: Time Extended

Intermediate - - From initial inspection : Observed: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning Reference: 4-501.110(A) FC: (A) The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; (2) For a stationary rack, dual temperature machine, 150 degrees Fahrenheit; (3) For a single tank, conveyor, dual temperature machine, 160 degrees Fahrenheit; or (4) For a multitank, conveyor, multitemperature machine, 150 degrees Fahrenheit. Priority: Intermediate - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles being used in prep and food storage areas. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Observed: Employee with no hair restraint while engaging in food preparation. Cook no hair restraint Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment added 75 seats going from a licensed 275 seats to 350 seats. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Observed: Food stored on floor. Bag in box beverage concentrate stored on the floor near dry storage. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Observed: Old labels stuck to food containers after cleaning. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Observed: Water draining onto floor surface. Both high temperature and chemically sanitizing machine draining onto the floor befor reaching floor drain. The high temperature machine is clean water, the chemical sanitizing machine can be contained. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles and spice shakers on cook line containing foods removed from its original container not labeled with common name. Warning Priority: Basic - From follow-up inspection 2023-09-27: Time Extended

High Priority - Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine sanitizer available for chemically sanitizing machine, High temperature machine 90F final rinse. Operator to utilize 3 compartment sink to sanitize dishes until dish machines are functioning properly. Warning Priority: High Priority

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked roast beef (45F - Cold Holding); cooked Turkey (46F - Cold Holding); raw shrimp (44F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked sausage (51F - Cold Holding); cooked meatloaf (50F - Cold Holding); mushrooms (50F - Cold Holding) Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked roast beef (45F - Cold Holding); cooked Turkey (46F - Cold Holding); raw shrimp (44F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked sausage (51F - Cold Holding); cooked meatloaf (50F - Cold Holding); mushrooms (50F - Cold Holding), potatoes 114F hot holding reheat at 10:05am 159F reheat. Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes 114F hot holding reheat at 10:05am 159F reheat. Warning Priority: High Priority

Intermediate - Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning Reference: 61C-4.023(1) FAC: (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted by the division. Those individuals who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. Priority: Intermediate

Intermediate - Observed: Misrepresentation of a fruit or fruit juice. Menu stated freshly squeezed juice, juice is store bought. Admin Complaint Priority: Intermediate

Intermediate - Observed: No plan review submitted and approved - bar area added. 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/. Outdoor bar not on original plans. Warning Priority: Intermediate

Intermediate - Observed: 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. 2 metal canisters have been added to property to store single service items, chemicals and extra equipment. Warning Priority: Intermediate

Intermediate - Observed: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning Reference: 4-501.110(A) FC: (A) The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; (2) For a stationary rack, dual temperature machine, 150 degrees Fahrenheit; (3) For a single tank, conveyor, dual temperature machine, 160 degrees Fahrenheit; or (4) For a multitank, conveyor, multitemperature machine, 150 degrees Fahrenheit. Priority: Intermediate

Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles being used in prep and food storage areas. Warning Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Cook no hair restraint Warning Priority: Basic

Basic - Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment added 75 seats going from a licensed 275 seats to 350 seats. Warning Priority: Basic

Basic - Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Warning Priority: Basic

Basic - Observed: Food stored on floor. Bag in box beverage concentrate stored on the floor near dry storage. Warning Priority: Basic

Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Cook line cutting board has a wiping cloth stored under it.. Warning Priority: Basic

Basic - Observed: Old labels stuck to food containers after cleaning. Warning Priority: Basic

Basic - Observed: Water draining onto floor surface. Both high temperature and chemically sanitizing machine draining onto the floor befor reaching floor drain. The high temperature machine is clean water, the chemical sanitizing machine can be contained. Warning Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles and spice shakers on cook line containing foods removed from its original container not labeled with common name. Warning Priority: Basic