RIVER AND FORT

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. In downstairs bar; dishwasher tests at 0ppm. Warning

High Priority - Live, small flying insects found At upstairs bar; 20 flying insects flying around near soda nozzles and drains. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; butter 75F, chimichurri 79F In pantry; lemon butter rolls 58F, green tomatoes 58F; ( - Cold Holding) All above fill line. Above fill line; Sauté; butter 51F, pasta 54F, crab legs 51F, rice, mushroom risotto 55F, cheese 55F, sautéed mushrooms 48F, lobster 57F. In walk in cooler #2; shrimp 47F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; butter 75F, chimichurri 79F In pantry; lemon butter rolls 58F, green tomatoes 58F; ( - Cold Holding) All above fill line. Sitting out. short ribs 48F; ( - Cold Holding) Person in charge placed in walk in cooler. Above fill line; Sauté; butter 51F, pasta 54F, crab legs 51F, rice, mushroom risotto 55F, cheese 55F, sautéed mushrooms 48F, lobster 57F. In walk in cooler #2; shrimp 47F Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at kitchen mop sink.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees have not been trained since 6.8.25. New hires not trained.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pantry; Roasted beets, tomatoes, slaw, parmigiana not dated. In grill; all sauces not dated.

Basic - Employee food on a food preparation table or over/next to clean equipment/utensils. Candy bars in walk in cooler #1, person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cambros in dish area are wet nesting.

Basic - Food stored on floor. In walk in coolers and freezer; packages of food on floor. Repeat Violation

Basic - Ice bucket/shovel stored on not upside down between uses. At kitchen ice machine. Ice buckets not upside down.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in ice. Person in charge removed ice scoop. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In grill; gaskets are soiled. Drawers in bar upstairs are soiled. Repeat Violation

Basic - Stored food not covered. Ice cream freezer; ice cream not covered. Person in charge covered. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen is showing signs of unsealed concrete.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed short ribs (54F - Cold Holding); purple mashed (48F - Cold Holding) in walk-in cooler with hot food cooling on pans. Person in charge pulled hot food away from already cooled food. Observed raw fish, shrimp, beef burger, steaks x 3 (49-50F - Cold Holding) in drawers on cook line. Person in charge had employees pull all food and placed in walk-in cooler. All food in drawers for less than 1 hour per person in charge. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed French onion soup placed into deep 22 qt plastic container, covered and then placed on floor of walk-in cooler. Observed pans of hot food stored on top of food made on a previous day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade on can opener soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station near dish machine blocked with tray and dishes. Person in charge unblocked hand washing station. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean food containers stacked with visible moisture. Person in charge placed container in ware washing to be rewashed. Corrective Action Taken

Basic - Food stored on floor. Observed several plastic containers filled with food stored on floor of walk-in cooler due to no room on shelves. Person in charge stated due to holiday season capacity walk-in cooler space is limited. Observed multiple cardboard cases of food on floor of walk-in freezer.

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

Basic - Old labels stuck to food containers after cleaning. Observed old labels tucked to clean food containers.

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/. Observed hand washing station removed on cook line across from middle stairs. Warning - From follow-up inspection 2024-11-05: Establishment needs more time for plan review. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed mashed potatoes 1130 (94F - Cooling) 1323; (93F - Cooling) 1331 in walk-in cooler. See stop sale. Observed 5 1/3 pans short ribs 1200 (105-110F - Cooling) 1500

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes 1130 (94F - Cooling) 1323; (93F - Cooling) 1331. Tightly packed into 1/3 pan and covered in walk-in cooler next to door. 5 1/3 pans short ribs 1200 (105-110F - Cooling) 1500

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. Observed second floor bar dishwasher at 10ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Observed three pesticide emitting strips hanging up on second floor bar wall. Discussed with person in charge.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above raw fish, oysters, lobster meat person in charge placed eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers: steak (53F - Cold Holding); ground burger (52F - Cold Holding); fish (53F - Cold Holding) main cook line: cooked pasta (44F - Cold Holding); salmon (45F - Cold Holding); scallops (44F - Cold Holding) Observed shrimp (45F - Cold Holding); house cooked sliced beef in bags on ice (68F - Cold Holding) All cook line coolers over stuff above chill line, left open during busy lunch rush, and no ice has been used. All product out for 3 hours or less per person in charge. Person in charge had staff place bags of ice on products, reduce product below chill line, and half portion the products left in ice. Observed steak (46F - Cold Holding); chicken (47F - Cold Holding); pasta (44F - Cold Holding); pork (48F - Cold Holding) in walk-in cooler, door left open during order intake for less than two hours per person in charge. Observed walk-in cooler at ambient 54F at start of inspection and drop down to 33F by end of inspection.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags missing last date sold. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at ware washing area blocked by pans. Person in charge had staff unblock sink. Observed hand washing station inside roof top Lounge kitchen blocked by equipment. Corrective Action Taken Repeat Violation

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/. Observed hand washing station removed on cook line across from middle stairs. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles filled with blue and yellow liquid on second floor missing common name labels. Person in charge had staff add labels.

Basic - Employee chewing gum/ eating candy while preparing food or while in a food prep/food storage/warewashing area. Observed staff member with lollipop in mouth while ware washing at triple sink. Staff member through away candy after seeing inspector. Corrected On-Site

Basic - Equipment in poor repair. Observed walk-in cooler gasket in disrepair. Person in charge state they have ordered new gaskets. Corrective Action Taken

Basic - Food stored on floor. Observed multiple cardboard cases of food on floor in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler doors soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean stacked food containers.

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 prep employee bare hand poke finger in cooked onions in walk-in cooler. Discussed with employee. No visible contamination observed. Employees hands visibly clean.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live flying insects in upstairs bar area. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables (118F - Hot Holding) on front well sitting above water line. Person in charge had employees start reheating. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags within 30 days missing last sold date. Discussed with person in charge.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at dish washing area blocked by cleaning equipment and trays. Discussed with person in charge. Person in charge unblocked hand washing station. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed house made slaw and chicken on sticks missing date marks. Person in charge had employee add date marks. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks above clean equipment in dish area. Person in charge removed drinks from restricted area. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes and keys above heating unit on cook line. Person in charge removed items from food area. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed food in plastic tubs on floor in walk-in cooler. Observed cases of food on floor in walk-in freezer. Discussed with person in charge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler and walk-in cooler with gaskets soiled black/green mold like substance. Repeat Violation

Basic - Stored food not covered. Observed short ribs uncovered in walk-in cooler. Discussed with person in charge.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked green beans (61F - Cold Holding), risotto (58F - Cold Holding) cooked the night before and placed in walk-in cooler. Didn't reach 41F within 6hrs. See stop sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen beef stored over frozen corn in opened packages. Person in charge started having employee place raw beef on bottom shelf. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked green beans (61F - Cold Holding), risotto (58F - Cold Holding) cooked the night before and placed in walk-in cooler. Didn't reach 41F within 6hrs. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) house made herb butter (58F - Cold Holding), cubed butter (61F - Cold Holding) on top of ice. Person in charge had employee place in walk-in cooler to cool. Discussed with person in charge using ice baths for cold holding requires the container to be submerged in ice. 2) single glass door reach in cooler: Butter milk (50F - Cold Holding); half and half (45F - Cold Holding); milk (51F - Cold Holding) items have been pulled out through out preparations for dinner. 3) cooked green beans (61F - Cold Holding), risotto (58F - Cold Holding) cooked the night before and placed in walk-in cooler. Didn't reach 41F within 6hrs. See stop sale. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb by front entrance and y-splitter on no chemicals side at mop sink missing vacuum breakers. Discussed with person in charge. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantities of food prepared for dinner was left in walk-in cooler stacked with tightly fitting lids. Discussed with operator and chef the parameters for cooling. Discussed better ways to ensure cooked items get cooled meeting then parameters. Person in charge had employee start putting items in ice baths. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make line heavily stained with black food debris. Discussed with person in charge.

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles, one near mop sink and one near tea urns not labeled. Person in charge dumped bottles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above dishes and cook line soiled with dust,grease.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes on cook line not inverted. Discussed with person in charge. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Upstairs unisex bath rooms do not provide covered waste receptacle. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.handles in bulk food containers in prep area. Person in charge removed handles from food. Corrected On-Site