PICKLED RESTAURANT & BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over whipped cream

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Multiple pickled products over 7 days no waiver Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch 55f cold holding , Warning

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Pickling foods with heat and storing longer then 7 days Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer

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/. Beverage station near kitchen

Basic - Equipment in poor repair. Cooler by kitchen door reading 58f cold holding , cooler on line gasket broken cooler on cooked line closest to sink ambient 70f ambient

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Under three bay sink around kitchen area

Basic - Floor not cleaned when the least amount of food is exposed. Under dish machine and three bay sink

Basic - Old labels stuck to food containers after cleaning.

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no over head protection. - From follow-up inspection 2026-04-03: Time Extended - From follow-up inspection 2026-04-06: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill Warning - From follow-up inspection 2026-04-03: Time Extended - From follow-up inspection 2026-04-06: Meatloaf 60f cold holding , sliced tomatoes 57f cold holding , tuna 58f cold holding , shredded cheese 57f f cold holding , Admin Complaint

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/. Added cafe station AC on 4-3-26 Repeat Violation Warning - From follow-up inspection 2026-04-03: Time Extended - From follow-up inspection 2026-04-06: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 2 under hoods Repeat Violation - From follow-up inspection 2026-04-03: Time Extended - From follow-up inspection 2026-04-06: Time Extended

High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Rice squares dated 3-10-26 employee discarded Warning - From follow-up inspection 2026-04-03: Time Extended

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no over head protection. - From follow-up inspection 2026-04-03: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill Warning - From follow-up inspection 2026-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, smoked salmon Warning - From follow-up inspection 2026-04-03: 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/. Added cafe station AC on 4-3-26 Repeat Violation Warning - From follow-up inspection 2026-04-03: Time Extended

Intermediate - - From initial inspection : 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 cooler Repeat Violation - From follow-up inspection 2026-04-03: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 2 under hoods Repeat Violation - From follow-up inspection 2026-04-03: Time Extended

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Rice squares dated 3-10-26 employee discarded Warning

High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no over head protection.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice squares dated 3-10-26 Repeat Violation Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 17 rodent droppings around wall area behind where cooler was, cooler was currently moved due to maintenance, 3 rodent droppings in dust pan against wall 2 rodent droppings under a speed rack all in kitchen area near a wall where a cooler was moved due to maintenance. Kitchen staff has cleaned and sanitized floors. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill Warning

Intermediate - Handwash sink used for purposes other than handwashing. Has a case of carrots on sink, employee moved Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, smoked salmon Warning

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/. Added cafe station AC on 4-3-26 Repeat Violation Warning

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 cooler Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bartender labeled Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor not cleaned when the least amount of food is exposed. In back area, manager cleaned area

Basic - Light not functioning. 2 under hoods Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler manager replaced Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can Artichokes

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. 0 ppm placed hose back on sanitizer 100 ppm

High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no overhead protection in the storage area near bar Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over gravy

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade ranch

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dumped dirty dish no handwashing went back to service at bar

High Priority - Toxic substance/chemical improperly stored. Fly traps on bar area with glasses, and beer taps

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream

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. Emailed copy

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer

Intermediate - Handwash sink used for purposes other than handwashing. Box on sink Corrected On-Site

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

Intermediate - No plan review submitted and approved - coffee 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/. 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. Warning

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. emailed copy Warning

Intermediate - No soap provided at handwash sink. Next to dish washer, and next to ice machine

Basic - Carbon dioxide/helium tanks not adequately secured. In bar area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on oven

Basic - Light not functioning. 2 under hood

Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom

Basic - Old labels stuck to food containers after cleaning.

Basic - Raw fruits/vegetables not washed prior to preparation. Onions

High Priority - - From initial inspection : 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. 0 ppm. Reran and primed 0 ppm. Warning - From follow-up inspection 2025-09-18: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in freezer, grill, table, and hot holding unit in storage area. - From follow-up inspection 2025-09-18: Time Extended

High Priority - 6 Live, small flying insects found in mop sink/ dish machine area. 7 at bar, some landing on bar pads. Warning

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. 0 ppm. Reran and primed 0 ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door cooler sliced turkey 53F cold holding, cooked white rice 56F cold holding, cooked pasta 53F cold holding, cooked chicken wings 49F cold holding, buttermilk 51F cold holding. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door cooler sliced turkey 53F cold holding, cooked white rice 56F cold holding, cooked pasta 53F cold holding, cooked chicken wings 49F cold holding, buttermilk 51F cold holding. Repeat Violation Warning

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk found in 3 door cooler across from bar, Employees unable to determine when opened. Cook discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and soda nozzle at bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket next to ice machine.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict, poke stack and cold smoked salmon. Warning

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/ 4 employees present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to three compartment sink in kitchen and bulk ice machine.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and provided printed copy. 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. Mashed potatoes and risotto with mushrooms. Employee date marked. Corrected On-Site

Basic - 1 In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks at bar. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in hand washing sink next to ice machine. Corrected On-Site Repeat Violation

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. 2 door reach in cooler.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line reach in cooler. Repeat Violation

Basic - Objectionable odors in three compartment sink area. Cook is aware. Per Operator, the odor is coming from the grease trap.

Basic - Unnecessary items/unused equipment on the premises. Reach in freezer, grill, table, and hot holding unit in storage area.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-03-06: 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. T.M, C.G. Warning - From follow-up inspection 2025-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.W 9/30/24. - From follow-up inspection 2025-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook's line. - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms. - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 3 total at bar. Operator was able to secure 2 of them. 3 CO tanks located in alley way. Corrective Action Taken - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm. - From follow-up inspection 2025-03-06: Per Executive Chef, EcoLab will come out to service. Establishment is currently using the three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents. - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers. - From follow-up inspection 2025-03-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon 47F cold holding. Unable to determine how long product was out of temperature range. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon 47F cold holding. Unable to determine how long product was out of temperature range. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. Warning

High Priority - Toxic substance/chemical improperly stored. Disinfectant next to clean utensils. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and soda nozzle at bar. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to ice machine. Corrected On-Site Repeat Violation

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. T.M, C.G. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.W 9/30/24.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook's line.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms.

Basic - Carbon dioxide/helium tanks not adequately secured. 3 total at bar. Operator was able to secure 2 of them. 3 CO tanks located in alley way. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Corrected On-Site

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. Ambient thermometers read 50F. Please do not store and TCS products in small reach in cooler.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook's line and by dish washer. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents.

Basic - Old labels stuck to food containers after cleaning. Plastic containers.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items, view stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items cold salad station , pimento cheese (61F - Cold Holding); hard cooked eggs (66F - Cold Holding); tomato (62F - Cold Holding);p chopped lettuce (67F - Cold Holding); smoked salmon (62F - Cold Holding)

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Food stored on floor. Three bins of bulk items on floor. Informed manager. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. 3 hand wash sinks in kitchen.

Basic - Wood food-contact surface not properly sealed. Cutting board on cooks line. Informed manager. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near bar. Raw bacon stored over cooked meatloaf.operator moved Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on lunch and dinner menus. Operator marked using sharpie. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink on cook line and by dishwasher. Operator stocked 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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and reviewed paperwork

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents. Operator labeled Corrected On-Site

Basic - Food stored on floor. Container of cooking oil stored on the floor. Operator moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have a buildup of grease dripping Shelf over make line in kitchen is soiled

Basic - Unclean building components, attachments or fixtures. Ceiling tiles and surrounding surfaces over cook line have an accumulation of dust

Basic - Waste line missing at soda gun holster. Behind bar near entry point

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. spread 65f cold holding , cream cheese 65f cold holding , cut tomatoes 65f cold holding , short ribs 60 f cold holding , cream cheese and caper spread 45f cold holding , turkey sliced 64f cold holding , salmon 60f cold holding , lettuce cut 64f cold holding , cheese 68-73f cold holding , Manager disposed of food items Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese spread 65f cold holding , cream cheese 65f cold holding , cut tomatoes 65f cold holding , short ribs 60 f cold holding , cream cheese and caper spread 45f cold holding , turkey sliced 64f cold holding , salmon 60f cold holding , lettuce cut 64f cold holding , cheese 68-73f cold holding Manager disposed of foods Warning

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some are not dated

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in hand sink near ice machine Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Chris Merrero 9-12-29 national food registry Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine Corrected On-Site

Intermediate - No soap provided at handwash sink. By ice machine and dish machine Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In bulk food

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on top of freezer with food near

Basic - Equipment in poor repair. Reach in salad cooler not maintains 41f or below make sure cooler is maintaining 41f or below before any tcs foods are stored in cooler

Basic - Food stored on floor. Bag in a box Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 flys near c02 tanks/ ice mine in front area. 15-20 fly behind bar area 3 flies near wine cooler 3 fly near hand sink in kitchen 20 flies under three compartment sink Admin Complaint

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw eggs over beef stock

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 dropping under three compartment sink 12 droppings on top of dishmachine 1 dropping on a shelf 1 drooping on box and 2 in corner behind slicer 25 droppings under prep table in kitchen 5 droppings in utensil holder 2 droppings behind cooler on line 2 droppings behind salad cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn bean salsa 47° cold holding, cut tomatoes 48° cold holding, Caesar 50° cold holding, oil mento cheese 52° cold holding, short ribs 53° cold holding, sliced turkey 55° cold holding, salmon mix 55° cold holding, meatloaf 57° cold holding, cooked onions 55°, Brie 57° cold holding, cheese 57° cold holding, hummus 50° cold holding, cut lettuce 53° cold holding, Romain 60° cold holding, egg mix 50° cold holding, ranch 50° cold holding,

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salad cooler

Intermediate - Handwash sink used for purposes other than handwashing. Filling pan for water in cook line hand sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy

Intermediate - bottle containing toxic substance not labeled. Blue substance not labeled manager states it is soap

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front of hood system and hanging rack accumulation of dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on shelf

Basic - Cove molding at floor/wall juncture broken/missing. Behind 3 compartment sink

Basic - Drain cover(s) missing. Under dishwasher Corrected On-Site

Basic - Equipment in poor repair. Salad cooler gaskets torn

Basic - Floor area(s) covered with standing water. By ice machine and hand sink, behind coolers on line

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor. Bag in a box behind bar Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ladles hanging off shelf not protected.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils in a dirty container

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind coolers, chest freezer, under three compartment sink and dish machine

Basic - Unnecessary construction materials stored behind reach in coolers. enclosure.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags are marked some are. - From follow-up inspection 2021-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2021-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. 0ppm do not use dish machine until you get sanitizer at correct ppm. Must use three compartment sink. - From follow-up inspection 2021-09-21: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-09-21: Time Extended

Basic - - From initial inspection : Basic - Ice bucket not inverted between use. - From follow-up inspection 2021-09-21: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flying insects near area by back hand sink 20 plus flying insects near hand sink by door where dirty towels are. Cook took dirty towel and placed them in a garbage bag to try and eliminate the problem. Cooked killed about 20 plus small flies. Used a spray and towels to kill and wipe up area to kill them Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags are marked some are.

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

Intermediate - No soap provided at handwash sink. At bar sink Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. 0ppm do not use dish machine until you get sanitizer at correct ppm. Must use three compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice bucket not inverted between use.