NEW LEVEL BAR AND GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near cook line; shredded cabbage(51F - Cold Holding). Per operator shredded cabbage stored in reach in cooler for one hour. Operator removed shredded cabbage to walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing on fitting/splitter added to hose bibb at mop sink. Repeat Violation

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. Provided operator employee health reporting agreement . Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Floor soiled in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.

Basic - Single-service food containers not stored inverted or protected from contamination at dry storage. Operator stored inverted. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing on splitter added to mop sink faucet. Warning - From follow-up inspection 2026-03-09: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area.. Warning - From follow-up inspection 2026-03-09: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice and beans in dry storage in non food grade containers

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine dishwasher

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area, no paper towels at Hand washing sink. Operator replenished towels Corrected On-Site

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. Operator unable to provide employee agreement forms. Printed forms for operator, employees began reading, signing and dating agreement forms. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed portion cup being used in coleslaw. Operator replaced cup with tongs Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen, observed in use kitchen knives between equipment

Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen Hand washing sink, no handwashing sign. Provided operator printed sign to hang up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls are soiled in several areas.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Reach in cooler in kitchen, observed; cooked rice (62F - Cold Holding) Per operator, rice was cooked at 6:00 p.m. 01.07.2025. Educated operator about treating Dense foods while cooling. Operator discarded rice.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Reach in cooler in kitchen, observed; cooked rice (62F - Cold Holding) Per operator, rice was cooked at 6:00 p.m. 01.07.2025. Educated operator about treating Dense foods while cooling. Operator discarded rice

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen is blocked by shelving Warning - From follow-up inspection 2024-05-22: 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/. Operator has acquired the next door suite, and torn down separating wall. Adding five large booths and approximately forty more chairs with tables. Educated Operator about submitting plans to plan review before remodeling Warning - From follow-up inspection 2024-05-22: Admin Complaint

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operator has acquired the next door suite, and torn down separating wall. Adding five large booths and approximately forty more chairs with tables. Educated Operator about submitting plans to plan review before remodeling Warning - From follow-up inspection 2024-05-22: Operator has acquired the next door suite, and torn down separating wall. Adding five large booths and approximately forty more chairs with tables. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-05-22: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. At front of kitchen, several tiles missing. Other kitchen walls have missing areas and holes. Warning - From follow-up inspection 2024-05-22: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door not self closing Warning - From follow-up inspection 2024-05-22: Time Extended

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.4-11-23 Provided Operator with Employee Illness Agreement Hand out. Employee began filing it out. Corrective Action Taken Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 4-11-2023 Kitchen ceiling has acoustic tiles Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed improper ware washing at three compartment sink. Operator had employee rewash dishes properly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in standing water. Operator turned water on. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back prep area has soiled walls in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator is marinating chicken at three compartment sink at room temperature. marinating chicken (54 F - Cold Holding). Operator just started marinating and is going to place under refrigeration Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Due to hand washing sink being blocked, employees wash hands in three compartment sink.

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. Provided operator with written procedures for cleanup DBPR Form HR 5030-104

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with shelving unit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser empty at hand sink.

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. Provided operator with employee reporting agreement DBPR Form HR 5030-103 Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items prepared on site and stored in reach in freezer without date marking.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling to the right of three compartment sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on shelf with food.

Basic - Food stored on floor. Bags of onions stored on floor in dry storage area.

Basic - Soiled dry wiping cloth in use. In kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in three compartment sink.

Basic - Uncleanable knife block in use to store knives. Knives stored in knife block on prep table next to three compartment sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked 5 lbs of pork (74F - Cooling) over 6 hours per operator. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster container over cooked shrimp. Operator removed and rearranged. Corrected On-Site

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. Observed cooked 5 lbs of pork (74F - Cooling) over 6 hours per operator. See stop sale.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions not stored 6 inches off the floor in dry storage area in shed.

Basic - Food stored in a location that is exposed to splash/dust. Observed cabbage box near hand washing sink in kitchen line exposed to splash.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife and utensils stored behind triple sink compartment. Operator removed utensils. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth not stored in sanitizer bucket. Operator removed wet cloth. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. There is a splitter attached to the mop sink faucet with no backflow preventer.

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the kitchen is blocked by a shelf. This is a repeat violation from 2/15/2022. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired as of 12/1/21. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by shelf.

High Priority - Toxic substance/chemical improperly stored. Observed spray can of enamel stored with single service plates on kitchen shelf by kitchen entrance. Also observed cans of paint stored on same shelf as cooking oil in dry storage shed.

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

Basic - Equipment in poor repair. Observed torn gasket for reach in cooler by kitchen entrance.

Basic - Floor area(s) covered with standing water. Observed standing water on floor under clean dish rack, under reach in freezer by back door, and under prep table with mixer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on sides of both fryers.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers by microwave not inverted or protected from contamination. Educated operator on the importance of protecting single service items. Operator inverted. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored mop head down in mop bucket. Operator inverted mop to allow for drying. Corrected On-Site