THE GARLIC MAIN KITCHEN

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Orzo 50F in the middle tightly covered plastic container walk in cooler overnight. Warning

High Priority - Live, small flying insects found 4 in the bar, inside Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw beef over cooked garlic Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bean sauce 7/2 Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Baci balls 43-46F, pasta 43-45F, sides of walk in cooler - Milk 45F in produce walk in cooler outside - cannoli cream 46F, tiramisu 46F, butter 45F, left side of glass door pantry cooler - bottom left drawer pizza cooler steaks 46F+ Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. July 2024 tags mixed with July 2025 tags Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior beverage air drawers Underside of mixer head (countertop and large Hobart) Stained grooved cutting board outside walk in cooler Warning

Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Hot water handle cookline in disrepair 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. New employees with no food handler training Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Large ice machine next to dish machine - loose debris inside bar ice bins. Small ice bin metal peeling back, black residue visible Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag of snacks on top of clean plate. Operate removed items and plate to wash Corrected On-Site Warning

Basic - Equipment in poor repair. Rusted/paint chipping strainers. Operator discarded Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover produce walk in cooler Repeat Violation Warning

Basic - Old food stuck to clean dishware/utensils. Pantry area: Plates in reach in cooler Plates above soup warmer. Operator removed to wash Corrective Action Taken Warning

Basic - Old labels stuck to food containers after cleaning. Various areas Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Demi glaze thawed at room temp. - when checked, 41-54F. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Overnight pastas 44-46F; baci balls up to 44F Warning

High Priority - Live, small flying insects found. Approximately 20 in storage building with cases of single service items Admin Complaint

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Calamari and rigatoni 44F, bottom drawers of cookline cooler - leches cake 43-44F in glass pantry cooler Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cannelloni 45-51F cooling in covered stacked plastic pans overnight 3x Garlic butter up to 54-59F in covered stacked plastic containers 4x Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Main cooler cutting board blackened/grooved Warning

Basic - Ceiling shows damage or is in disrepair. Large cracks/sagging over triple cooler Warning

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pans on the floor under shelving Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Raw beef over chill sticks, reach in freezer Ice scoop in soiled container, outdoor ice machine Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. - Large plastic tubs. Mold like buildup observed. Operator removed to wash. - plastic and metal containers and pans Warning

Basic - Food stored under dripping water line. Condensation pooling on plastic wrap and lids of containers in salad glass door cooler Warning

Basic - Garbage on the ground and/or pad around dumpster. Around storm drain Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Under counter cooler expo area Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan over dish machine Fan cover in produce walk in cooler Warning

Basic - Old food stuck to clean dishware/utensils. Tongs, 1/3 pan Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Heads of romaine Warning

Basic - Water leaking from pipe and/or faucet/handle. Handsink dish area Warning

Basic - Working containers of food removed from original container not identified by common name. Water spray bottle pizza area Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3, bar Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw veal over desserts, walk in cooler Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 in wicker basket storing lids in pantry area. Operator discarded. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pulled out of freezer and left out in kitchen prior to being put into walk in cooler - mushroom sauce, bisque, 33-48F. Operator stirred and moved to walk in cooler 38F. - pasta pulled from walk in cooler to reach in cooler, left on counter for a few minutes per employee, 46F - milk 50F in walk in cooler outside - unit was turned off for a couple hours to move motor. Operator discarded Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bottom shelf of kitchen cooler: pork osso buco 68 F, cooling 1:51 pm. At 3:17, cooled to 64F. Operator relocated to walk in cooler. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pantry cutting board Side of plates in pantry area. Corrected on site Soda gun in the bar Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outdoor ice machine, lightly soiled with black mold like substance and leaves Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust in the dining room area ceiling and attached items Warning

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Wine glasses, outdoor side of bar Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop, outdoor ice machine, stored in container on the side of the machine with leaves and debris Corrected On-Site Warning

Basic - Debris stuck to clean dishware/utensils. Bar wine glasses, light debris and lipstick on several. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone in cookline shelving - purse above prep table - jacket on mixer corrected on site Corrected On-Site Warning

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish drying rack nested not inverted. Warning

Basic - Equipment in poor repair. - Cracked plastic containers - interior microwave rusted, pantry, Warning

Basic - Food stored on floor.oil container on the floor Corrected On-Site Warning

Basic - Light not functioning. In pantry Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Several fan covers in different locations Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Lasagna on a speed rack pulled from freezer left at room temperature, frozen at start of inspection, still out at end of inspection Warning

Basic - Water leaking from pipe and/or faucet/handle. Under bar handsink Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta cooling overnight 44-46F Repeat Violation

High Priority - Dented/rusted cans present. See stop sale Can of potatoes Can of tomato puree

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooling rice stored below cooled rice from 2/3 causing cooled rice to reach 54F Blue cheese olives 44F in the bar

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

Intermediate - Manager or person in charge lacking proof of food manager certification. John and Josh

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 prep area in pizza oven area. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soup dated with date made 1/28 in walk in cooler; newberg sauce 1/25

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

Basic - Bowl or other container with no handle used to dispense food. In black pepper Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. - Ice scoop in soiled container, side of outdoor ice machine - glassware left in outdoor bar overnight

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweaters in dry storage outside office Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven bottom in pantry area

Basic - Old food stuck to clean dishware/utensils. Large pots Repeat Violation

Basic - Water draining onto floor surface. From handsink

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Sheet pan of raw chicken 161F in the middle. Operator returned to oven to fully cook. 170F was reached Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling overnight Alfredo 44-51F. Pasta 45-50F. See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the prep area Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pineapple chutney 7/25 Warning

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

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance and/or HACCP. - Making datil pepper jelly in house and storing jarred at room temperature for up to a month. Warning

Intermediate - 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/ Jason. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.- - slicer blade guard Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill container with water Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main bar Corrected On-Site 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. Anna Warning

Basic - Bowl or other container with no handle used to dispense food. In rice and flour Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door along bottom Warning

Basic - Floor soiled/has accumulation of debris. Cooking area, grease and residue Warning

Basic - Food stored on floor. Under walk in cooler shelving, Plastic containers of seafood Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - Missing drain plug at dumpster. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Side of stove area - oven used as shelf below stove - underside of Cookline expo area Warning

Basic - Old food stuck to clean dishware/utensils. Large pots on storage shelf. Operator removed to re-wash Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. In bar coolers Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan - opened within 48 hours- not marked with the date and time packaged. Sous vide Warning

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - From follow-up inspection 2022-08-09: will repaired today per Ecolab Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 in the bar - From follow-up inspection 2022-08-09: indoor bar at soda gun Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sitting out butter 66F, cooked eggplant 70F, vodka sauce 65F, bocce balls 59F, pork 60F. Items returned to cooler - 48F, rice 47F, cooked beef 63F, pork raw chicken 45F upright triple cooler next to back door. Door ajar - sausage 54f, frozen thawed peas 50F, scallops 42-45F. Left cookline cooler. Cooler turned on and stocked at start of inspection - sauce walk in cooler holding cannelloni 48F, garlic butter 45F. Door left open for delivery - produce walk in cooler holding milk at 46F. Operator discarded - From follow-up inspection 2022-08-09: No tcs in Saute cooler. Ambient thermometer reading 52F Triple cooler next to back door lobster 40F, rice 43F, chicken 41F Sauce walk in cooler holding garlic butter 41F and 43F, artichoke dip 48F and 48F, cut tomatoes at 45F, butter 45F, cannelloni 42F. All overnight. Produce walk in cooler milk 41F, cut lettuce 41F Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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/ Jason Erik - From follow-up inspection 2022-08-09: 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. 0 ppm main dish machine. Corrected to 100 ppm cl Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 in the bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sitting out butter 66F, cooked eggplant 70F, vodka sauce 65F, bocce balls 59F, pork 60F. Items returned to cooler - 48F, rice 47F, cooked beef 63F, pork raw chicken 45F upright triple cooler next to back door. Door ajar - sausage 54f, frozen thawed peas 50F, scallops 42-45F. Left cookline cooler. Cooler turned on and stocked at start of inspection - sauce walk in cooler holding cannelloni 48F, garlic butter 45F. Door left open for delivery - produce walk in cooler holding milk at 46F. Operator discarded

Intermediate - 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/ Jason Erik

Intermediate - No soap provided at handwash sink. - Cookline Corrected On-Site** Corrected On-Site

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

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

Basic - Floor soiled/has accumulation of debris. Fryer area

Basic - Food stored in a location that is exposed to splash/dust. In front of cookline handsink, breading station. Corrected On-Site

Basic - Food stored on floor. - In the indoor freezer, fish box - in the outdoor trailer freezer, bags of ice and case of food

Basic - Food stored outside. For pizza area outside, open spices, cutting board, knife ready for prep Corrected On-Site

Basic - Food stored under dripping water - condensation from fan, produce cooler dripping on peppers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cooler handle in the bar soiled with white slimy substance - broken glass, interior martini cooler - wire glass rack above bar, outside

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

Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes prior to coring Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Dish area and salad handsink drain

Basic - Working containers of food removed from original container not identified by common name. Sugar

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 in outdoor storage shed for single service and oil containers. No evidence of rodent activity in food preparation areas. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 47F, delivered earlier in the day approximately 2 hours prior. Other cooler temperatures 42-43F Warning

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

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

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pizza oven area, knife. Outdoor bar, plates and silverware. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored in hallway outside of restrooms Warning

Basic - Dead roaches on premises. 1 on counter in Salad area, 1 in reach in freezer salad area, 1 on unopened can, 1 on mixer base. Pest control serviced day of inspection operator removed and cleaned and sanitized area Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Lexans Warning