FRENCH GRILL HOUSE

Basic - Food (bag of unwashed onions) stored on floor in dry storage area. Operator removed from floor. Corrected On-Site

Basic - Ice buildup in white chest reach-in freezer. Advised Operator to remove ice buildup.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25. Operator renewed during inspection, expires 12/1/26. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bags of raw salmon stored over plastic wrapped bread. Operator moved bread to top shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers salmon carpaccio, served raw, not properly identified as being raw. Operator identified item as raw on menu during inspection. Corrected On-Site

Basic - Water draining onto floor surface from hand washing sink next to triple sink. Advised Operator to repair drain line under hand washing sink.

High Priority - Dented/rusted cans present. See stop sale. In dry storage 2 ( 6lb ) cans of pear halves, can was bloated on both ends with heavy creases along seal from bulging. See stop sale.

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 ran machine multiple times still at (Chlorine 0ppm)

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken in zip lock baggies stored above bread. Discussed with operator who corrected storage of products. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen next to hot water heater hand washing sink no paper towels provided. Discussed with operator who provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and Sanitize interior ice machine in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rack used to store ready to use clean and sanitize dishes at cook line is a ac vent with grease and food like debris hanging from vent. Discussed with operator to clean and sanitize.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler; raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf. At walk-in cooler; raw comminuted beef stored over raw whole muscle beef. Operator moved raw comminuted beef below raw whole muscle beef. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; raw chicken stored over portioned plastic ziplock bags of raw fish. Advised Operator to move raw chicken below raw fish.

High Priority - Toxic substance/chemical improperly stored. At dry storage area; chafing fuel stored over food items. Operator removed chafing fuel. Corrected On-Site

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/ Olivier Delrieu 7/15/19, expired 7/15/24.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw salmon stored over plastic wrapped cooked pate. Operator moved pate to upper shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw lamb stored over cooked green beans. Operator moved raw lamb to lower shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package, no longer frozen. See Stop Sale. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting reduced oxygen packaging/cook chill; pate is cooked and then sealed in glass jars while still hot on Bain Marie, held over 48 hours. Operator stated will adjust process and unseal jars within 48 hours until HACCP plan submitted/approved. At reach in cooler; reduced oxygen packaged cooked pate, packaged/date marked 4/22. See Stop Sale.

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand washing sink has additional attachment to faucet leading to water filter and separate dispenser. Advised Operator to remove attachment.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers beef tartare; served raw, not identified as being raw. Operator identified as raw on menu. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting reduced oxygen packaging/cook chill; pate is cooked and then sealed in glass jars while still hot on Bain Marie, held over 48 hours. Operator stated will adjust process and unseal jars within 48 hours until HACCP plan submitted/approved. At reach in cooler; reduced oxygen packaged cooked pate, packaged/date marked 4/22. See Stop Sale.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package, no longer frozen. See Stop Sale.

Basic - Floor area(s) covered with standing water. At kitchen; standing water on floor around water heater/dish machine.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw sea food at walk in cooler . Employee properly stored at time of inspection Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... garlic butter date marked 6/30 , lamb sauce 7/20 in tall reach in cooler at outside kitchen. .. chocolate mousse date marked 7/26, flan 7/ 26 in reach in cooler door at kitchen. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... garlic butter date marked 6/30 , lamb sauce 7/20 in tall reach in cooler at outside kitchen. ... chocolate mousse date marked 7/26, flan 7/ 26 in reach in cooler door at kitchen. Repeat Violation Admin Complaint

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.... Food was prep 7/26 Flan 46° , chocolate mousse 45° , butter 45° in reach in cooler door at kitchen . Food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food was prep 7/26 Flan 46° , chocolate mousse 45° butter 45° in reach in cooler door at kitchen . Food being held more than 4 hours . Stop sale issue . Employee discarded food. Repeat Violation Admin Complaint

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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. ...installed kitchen in out side without plan review . observed grilling chicken in out side kitchen at time of inspection Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef , raw beef above raw salmon at walk in cooler . Chef properly stored food Corrected On-Site - From follow-up inspection 2023-08-03: Raw beef above raw sea food at walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 1/25 at outdoor kitchen. Stop sale issue . Advise operator discarded food. Employee discarded. Corrected On-Site - From follow-up inspection 2023-08-03: Garlic butter date marked 6/30, lamb sauce 7/20 in tall reach in cooler at outside kitchen. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 1/25 at outdoor kitchen. - From follow-up inspection 2023-08-03: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. ..... Garlic butter date marked 6/30, lamb sauce 7/20 in tall reach in cooler at outside kitchen.Admin Complaint Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48, vegetables dressing 45 , cilantro garlic oil 48, grilled onion 49 at out door kitchen being held less than four hours. Employee time marked. .....lFood was prep 7/26 Flan 46° , chocolate mousse 45° in reach in cooler door at kitchen . Food being held more than 4 hours . Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48, vegetables dressing 45 , cilantro garlic oil 48, grilled onion 49 at out door kitchen being held less than four hours. Employee time marked.....flan 51 in the reach in cooler door at inside kitchen being held less than four hours. Employee discarded food. Corrective Action Taken - From follow-up inspection 2023-08-03: Food was prep 7/26 Flan 46° , chocolate mousse 45° in reach in cooler door at kitchen . Food being held more than 4 hours . Stop sale issue . Employee discarded food. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - out door kitchen . 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. - From follow-up inspection 2023-08-03: Not provided Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef , raw pork above cooked chicken, rice, beer at walk in cooler . Employee properly stored food Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored strainer, straw in handwashing sink at kitchen. Employee moved. Corrected On-Site

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...pepper sauce , soup in walk cooler . Employee date marked. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding) in reach in cooler at the outside bar. As per operator food brought from walk-in cooler earlier.Food not prepared or portioned today. Food out of temperature for less than 4 hours. Operator placed food in ice to quick chill. Corrective Action Taken

Basic - Bowl used to dispense sugar. Operator removed. Corrected On-Site

Basic - Food stored on floor. Sugar container on the floor in dry storage area. Operator stored properly. Corrected On-Site

Basic - Working containers of sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili con carne cooked on 09/19/21 in walk-in cooler. Operator dated. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna no longer frozen - still in ROP. Educated operator on thawing fish in ROP. Corrective Action Taken

Basic - Ice scoop handle in contact with ice.