BANQUET KITCHEN AND WAREWASHING

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection for some items.

Intermediate - Observed establishment remodeled. No plan review approved. A self service buffet area containing both hot and cold food. Buffet has 3 section's 1 hot section, 1 cold section and 1 omelette section. Buffet line is located on 2nd floor. 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/. Repeat Violation Warning

Basic - Observed wall I kitchen area in disrepair.

Intermediate - - From initial inspection : Intermediate - Observed establishment remodeled. No plan review approved. A self service buffet area containing both hot and cold food. Buffet has 3 section's 1 hot section, 1 cold section and 1 omelette section. Buffet line is located on 2nd floor. Also, warewash room was converted to a kitchen operating with a different license number. Per engineering establishment is currently working with plan review to update plans. Repeat Violation Warning - From follow-up inspection 2026-04-28: 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/. Observed establishment has added a self service buffet area containing both hot and cold food. Buffet has 3 section's 1 hot section, 1 cold section and 1 omelette section. Buffet has chafing dishes with lids, utensils exposed and sneeze guard only over cold section. Buffet line is located on 2nd floor. Advised manager that establishment must undergo plan review. Provided plan review package. Repeat Violation - From follow-up inspection 2025-11-17: As per engineer establishment is currently working with plan review to update plans. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41 raw salmon (52F - Cold Holding); cut tomatoes (58F - Cold Holding) diced tomatoes (59F - Cold Holding); shredded cheese (55F - Cold Holding); pooled eggs (54F - Cold Holding) - From follow-up inspection 2025-11-17: Admin Complaint

Intermediate - - From initial inspection : 51-16-7 - From follow-up inspection 2025-11-17: Time Extended

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly stored. Observed case of cups being stored on floor in employee cafeteria.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand washing sink located in employee cafe. Chef removed. Corrected On-Site 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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in warewash area. Chef called maintenance and he turned on. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Chef discarded. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly stored. Observed cases of takeout cups being stored on floor in employee cafe.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in employee cafe blocked by garbage can. Chef removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Located in employee cafe. Chef added. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Observed case of chips stored on floor in employee cafe. Chef moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with accumulated food buildup. Chef instructed employee to clean. Corrective Action Taken

Basic - Accumulation of yellow buildup in the interior of the ice machine/bin. Chef instructed employee to clean. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Located in dry storage area and employee area. Chef secured. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged mahi and tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in walk in cooler.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Chef called maintenance to install. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Chef instructed employee to clean. Corrective Action Taken

Basic - Vent missing. Located on wall next to kitchen elevator. Chef contacted maintenance to install. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep table. Chef setup sanitizer buckets. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs being stored at 61°F - Cold Holding. As per chef hot dogs had only been out for about 30 mins. Chef moved to reach in cooler. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Located under prep table.

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site