LOUNGE

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (55-56F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall covered container Reviewed proper cooling procedures. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline low boy - cheese (53-55F); cooked onions (53-55F); cooked chicken (60F); cooked beef (54-55F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning - From follow-up inspection 2026-02-28: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline low boy - cooked chicken 53F, cheese 53F, cream (crema Latina) 53F. Per operator items held in unit over 4 hours. No items prepped or portioned today. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline low boy - cheese (53-55F); cooked onions (53-55F); cooked chicken (60F); cooked beef (54-55F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning - From follow-up inspection 2026-02-28: Cookline low boy - cooked chicken 53F, cheese 53F, cream (crema Latina) 53F. Per operator items held in unit over 4 hours. No items prepped or portioned today. See stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge. Jeanette Almodovar Warning - From follow-up inspection 2026-02-28: Observed same. 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/. No mop sink and no Cookline hand sink. Warning - From follow-up inspection 2026-02-28: Observed same. 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. Warning - From follow-up inspection 2026-02-28: Observed same. Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2026-02-28: Observed same. 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. Walk in cooler - marinara (55-56F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall covered container. Reviewed proper cooling procedures. See stop sale. Warning

High Priority - Raw animal food stored over canned/bottled drinks. Walk in cooler - raw beef stored over cases of bottled beers. Operator stored all items properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (55-56F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall covered container Reviewed proper cooling procedures. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline low boy - cheese (53-55F); cooked onions (53-55F); cooked chicken (60F); cooked beef (54-55F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline low boy - cheese (53-55F); cooked onions (53-55F); cooked chicken (60F); cooked beef (54-55F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - marinara - Observed item in tall covered container Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge. Jeanette Almodovar 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/. No mop sink and no Cookline hand sink. 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

Basic - No mop sink or curbed cleaning facility provided at establishment. Warning