CAFE SOLE

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. Dishwasher (Chlorine 0ppm) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2026-01-21: Time Extended - From follow-up inspection 2026-01-28: Dishwasher (Chlorine 0ppm) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 6 live flying insects on dry seasoning storage rack. Approximately 1 live flying insect on clean dish storage rack. Approximately 2 live flying insects landing on clean dishes. Approximately 1 live fly on sealed box of seasoning mix. Approximately 3 flies on picture frame in kitchen. Discussed with operator to kill all live flying insects and clean and sanitize areas. Admin Complaint - From follow-up inspection 2026-01-21: Approximately 1 live flying insect on wall above dough mixer Approximately 1 live flying insect on shelf sealed dry seasonings Approximately 1 live flying insect on dish washing machine Approximately 2 live flying insects on lettuce strainer Approximately 1 live flying insect on dirty mop bucket Approximately 1 live flying insect on wall by back door Approximately 2 live flying insects on door frame Discussed with operator to kill all live flying insects and clean and sanitize areas. Admin Complaint - From follow-up inspection 2026-01-28: Approximately 8 live flying insects landing on walls, and sealed boxes of single service items, discussed with operator to kill all flying insects and clean and sanitize area. Admin Complaint

Intermediate - - From initial inspection : 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. All employee food handlers certificates expired, discussed with operator renew. Warning - From follow-up inspection 2026-01-21: Time Extended - From follow-up inspection 2026-01-28: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by dish washing area interior has accumulation of slime like substance, discussed with operator to clean and sanitize. Repeat Violation Warning - From follow-up inspection 2026-01-21: Time Extended - From follow-up inspection 2026-01-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At pizza station cutting boards grooved and no longer cleanable, discussed with operator to repair or replace. Warning - From follow-up inspection 2026-01-21: Time Extended - From follow-up inspection 2026-01-28: Time Extended

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. Dishwasher (Chlorine 0ppm) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2026-01-21: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 6 live flying insects on dry seasoning storage rack. Approximately 1 live flying insect on clean dish storage rack. Approximately 2 live flying insects landing on clean dishes. Approximately 1 live fly on sealed box of seasoning mix. Approximately 3 flies on picture frame in kitchen. Discussed with operator to kill all live flying insects and clean and sanitize areas. Admin Complaint - From follow-up inspection 2026-01-21: Approximately 1 live flying insect on wall above dough mixer Approximately 1 live flying insect on shelf sealed dry seasonings Approximately 1 live flying insect on dish washing machine Approximately 2 live flying insects on lettuce strainer Approximately 1 live flying insect on dirty mop bucket Approximately 1 live flying insect on wall by back door Approximately 2 live flying insects on door frame Discussed with operator to kill all live flying insects and clean and sanitize areas. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored over spinach. In walk in cooler tiramisu made with raw shell eggs stored above vegetables.discussed with operator who corrected storage of products Corrected On-Site Warning - From follow-up inspection 2026-01-21: In flip top cooler across from flat top Raw steak stored directly above bottles of lemon juice, discussed with chef who corrected storage of products. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink by three compartment sink and front pizza counter, discussed with operator who provided paper towels. Corrected On-Site Warning - From follow-up inspection 2026-01-21: No paper towels at hand washing sink next to dish washer, discussed with operator who provided paper towels. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : 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. All employee food handlers certificates expired, discussed with operator renew. Warning - From follow-up inspection 2026-01-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by dish washing area interior has accumulation of slime like substance, discussed with operator to clean and sanitize. Repeat Violation Warning - From follow-up inspection 2026-01-21: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled at cook line, discussed with operator to clean and sanitize. Warning - From follow-up inspection 2026-01-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At pizza station cutting boards grooved and no longer cleanable, discussed with operator to repair or replace. Warning - From follow-up inspection 2026-01-21: 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. Dishwasher (Chlorine 0ppm) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw ground beef and without washing hands employee handled bread, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and without washing hands employee handled cooked chicken, discussed with operator, employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found Approximately 6 live flying insects on dry seasoning storage rack. Approximately 1 live flying insect on clean dish storage rack. Approximately 2 live flying insects landing on clean dishes. Approximately 1 live fly on sealed box of seasoning mix. Approximately 3 flies on picture frame in kitchen. Discussed with operator to kill all live flying insects and clean and sanitize areas. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored over spinach. In walk in cooler tiramisu made with raw shell eggs stored above vegetables.discussed with operator who corrected storage of products Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen on prep table garlic butter (61F - Cooling) at 2:00 since 8:00, at this rate of cooling product never reached 41F within 4 hours see stop sale. 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. In kitchen on prep table garlic butter (61F - Cooling) at 2:00 since 8:00, at this rate of cooling product never reached 41F within 4 hours see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table hollandaise sauce (119F - Hot Holding) per operator product prepared approximately 3.5 hours ago, discussed with operator who moved product reheat to 165F+. Corrective Action Taken Warning

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 clean up poster to operator. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cooked chicken (56F - Cooling) at 2:30 since 11:30 to 57F at 2:45, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to walk in cooler. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at front counter filled with dirty dishes, discussed with operator who cleared sink. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink by three compartment sink and front pizza counter, discussed with operator who provided paper towels. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. No soap provided at hand washing sink by three compartment sink and front pizza counter, discussed with operator who provided soap. Corrected On-Site Warning

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. All employee food handlers certificates expired, discussed with operator renew. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by dish washing area interior has accumulation of slime like substance, discussed with operator to clean and sanitize. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled at cook line, discussed with operator to clean and sanitize. Warning

Basic - Cutting board has cut marks and is no longer cleanable. At pizza station cutting boards grooved and no longer cleanable, discussed with operator to repair or replace. 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. Dishwasher (Chlorine 0ppm); operator was unable to fix; set up chlorine sanitizer in three compartment sink ; Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over corn not commercially packaged in freezer at front counter; stored properly Corrected On-Site

Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Advised to keep in order

Intermediate - No soap provided at handwash sink by three compartment sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan and printed during inspection; Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink next to three compartment sink ; unable to turn on;

Basic - Employee eating in a food preparation or other restricted area- at pizza station at front counter employee moved at the back of the kitchen Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment- at reach in cooler at front counter Stored properly Corrected On-Site

Basic - Walk-in cooler with rust that has pitted the surface.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (47-48F - Cooling); in glass door cooler at pizza station; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw shrimp and raw mussels in reach in cooler at cook line; reversed 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. mashed potatoes (47-48F - Cooling); in glass door cooler at pizza station; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (48F - Cold Holding); fish (48F - Cold Holding) cooked pasta (48F - Cold Holding) in walk-in cooler; foods not prepared or portioned today; food out of temperature for approximately 1 hour; as per operator cooler door left opened; walk-in freezer door left opened to quick chill foods; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Mushroom soup 08/10, cooked black beans 08/11, ranch dressing 08/08, black bean dip 08/15, See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza and wrap station - chopped cooked chicken (48F - Cold Holding); sliced Swiss cheese (47F - Cold Holding); cooked shrimp (44F-45F - Cold Holding); white wine cheese sauce (44F-45F - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza and wrap station - chopped cooked chicken (48F - Cold Holding); sliced Swiss cheese (47F - Cold Holding); cooked shrimp (44F-45F - Cold Holding); white wine cheese sauce (44F-45F - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator separated clams into plastic bags moved to freezer without tag. 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/. ADOLFO PEREZ, 10/12/2015 Warning

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

Intermediate - No soap provided at handwash sink. At front counter - operator provided. Corrected On-Site 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. Orzo salad prepared 3 days ago - operator date marked. Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of front counter - operator inverted plates and soup bowls. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open beverage from prep table. Corrected On-Site Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Butter squash soup kept cooling overnight on walk in cooler with temperature of 57F. Repeat Violation Admin Complaint

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 Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw salmon stored over cooked sausage on walk in freezer. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw mussels on reach in cooler across from pizza oven. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Food items kept overnight on pizza station: Cooked chicken 50F, ham 51F, ricotta 51F, feta 51F, black bean dip 50F, shredded mozzarella 52F, cooked mushrooms 48F. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. .Food items kept overnight on pizza station: Cooked chicken 50F, ham 51F, ricotta 51F, feta 51F, black bean dip 50F, shredded mozzarella 52F, cooked mushrooms 48F. Orzo kept on walk in cooler with temperature of 45F, pork kept on walk in cooler with temperature of 45F, linguine kept on walk in cooler with temperature of 45F, raw ribeye kept on walk in cooler with temperature of 45F. Cooked eggplant 45F Items kept on cook line for less than 4 hrs : Sliced ham 54F, sausage 55F, butter 37F. Items kept on cook line for less than 4 hrs ask employee to place in cooler. Corrective Action Taken Warning

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

Intermediate - Handwash sink used for purposes other than handwashing.Strainer inside hand sink located by soda machine.

Intermediate - No soap provided at handwash sink.No soap on hand wash sink located on dish area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Orzo made three days ago no date marked.

Intermediate - Spray bottle containing toxic substance not labeled.Windex bottle kept on dish area with no label.

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.Reach in cooler on pizza station with ambient cooling thermometer of 50F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Drink stored on cutting board next to steam well. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored on cutting board on prep area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spatulas kept on water with temperature of 72F. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer next to grill .

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar 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. Warning - From follow-up inspection 2022-03-10: Operator mailed drawings to plan review in February/2022. Time Extended - From follow-up inspection 2022-04-12: Operator in contact with Denise Cunningham and Robert Ivers in Plan Review via emails.They received the remodel application, They want onto submitted full plans of entire establishment within 30 Days. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar 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. Warning - From follow-up inspection 2022-03-10: Operator mailed drawings to plan review in February/2022. Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice/cookline 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. Sushi rice/cookline/held overnight Warning

Intermediate - No hot running water at three-compartment sink. Warning

Intermediate - No plan review submitted and approved - bar 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. 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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Men's employee restroom . Warning

Basic - No hot running water at mop sink. Warning