CRAFTED
801 W MONTROSE ST, Clermont FL 34711 · 352-394-7777
Last inspected May 13, 2026 · 19 visits since December 2023
NOV 24
JUN 25
JUN 25
AUG 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -7 in dish area, 1 in server area, 1 in downstairs bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018040520 | Jun 5, 2018 | Aug 29, 2018 | $400 |
| 4--2017043306 | Jul 21, 2017 | Sep 28, 2017 | $160 |
| 4--2015055143 | Dec 21, 2015 | Jan 27, 2016 | $400 |
| 4--2015053707 | Dec 1, 2015 | Dec 22, 2015 | $400 |
Inspection history
19 visits, newest first
May 13, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority6 Intermediate15 Basic
What the inspector wrote — 26 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Roasted garlic/oil, creamed spinach dated 4/23
Live, small flying insects found -7 in dish area, 1 in server area, 1 in downstairs bar area
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind snapper on reach in cooler on cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
Show the remaining 22 findings ▾
Toxic substance/chemical improperly stored. -spray bottle of soap over dishes in kitchen by dish
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of bottom double oven on cook line -ice machine and ice bin in server area -walk in cooler shelves
Handwash sink used for purposes other than handwashing. -green scrubber and towel in hand sink in ice room
No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine
No soap provided at handwash sink by ice machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top of make line and in kitchen prep area
Cloth used as a food-contact surface. -under lettuce in prep area cooler
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. -snapper in walk in cooler
Exterior door has a gap at the threshold that opens to the outside. -back screen door
Floor drains soiled/has accumulation of debris. -throughout kitchen
Food not stored at least 6 inches off of the floor. -cans of peaches in downstairs storage area -bags of ice in walk in freezer
Ice buildup in white reach-in freezer
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -wash temperature does not register
Interior of microwave has accumulation of black substance/grease/food debris prep area
Lights soiled with accumulated food debris, grease, dust over make line in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table across from dish area -gaskets on all coolers/freezer
Single-service articles improperly stored. -box of plastic lids in downstairs storage room
Standing water in bottom of reach-in-cooler by dish and in prep area
Unnecessary items/unused equipment on the premises. -old furniture and kitchen equipment on back patio
Wall soiled with accumulated grease, food debris, and/or dust. -dish machine
May 8, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 34 violations recorded, 5 high priority.
5 High priority7 Intermediate22 Basic
Show 34 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Roasted garlic/oil, creamed spinach dated 4/23
Live, small flying insects found -7 in dish area, 1 in server area, 1 in downstairs bar area
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind snapper on reach in cooler on cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
Toxic substance/chemical improperly stored. -spray bottle of soap over dishes in kitchen by dish
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of bottom double oven on cook line -ice machine and ice bin in server area -walk in cooler shelves
Handwash sink used for purposes other than handwashing. -green scrubber and towel in hand sink in ice room
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine
No soap provided at handwash sink by ice machine
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top of make line and in kitchen prep area
Cloth used as a food-contact surface. -under lettuce in prep area cooler
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. -snapper in walk in cooler
Employee with no hair restraint while engaging in food preparation. -cook prepping tomatoes, put one on
Exterior door has a gap at the threshold that opens to the outside. -back screen door
Floor drain filled with standing water in dish area. Operator plunged and cleaned out
Floor drains soiled/has accumulation of debris. -throughout kitchen
Food not stored at least 6 inches off of the floor. -cans of peaches in downstairs storage area -bags of ice in walk in freezer
Ice buildup in white reach-in freezer
In-use tongs stored on equipment door handle between uses. -oven door, operator removed
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -wash temperature does not register
Interior of microwave has accumulation of black substance/grease/food debris prep area
Lights soiled with accumulated food debris, grease, dust over make line in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table across from dish area -gaskets on all coolers/freezer
Ripped/worn tin foil used as shelf cover. -shelf on cook line
Single-service articles improperly stored. -box of plastic lids in downstairs storage room
Standing water in bottom of reach-in-cooler by dish and in prep area
Stored food not covered. -containers of sugar in kitchen
Unnecessary items/unused equipment on the premises. -old furniture and kitchen equipment on back patio
Wall soiled with accumulated grease, food debris, and/or dust. -dish machine
Working containers of food removed from original container not identified by common name. -sugar containers in kitchen
May 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 37 recorded, 7 high priority.
7 High priority8 Intermediate22 Basic
Show 37 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Roasted garlic/oil, creamed spinach dated 4/23
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, operator ran again, 50 ppm
Live, small flying insects found -7 in dish area, 1 in server area, 1 in downstairs bar area
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind snapper on reach in cooler on cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
Toxic substance/chemical improperly stored. -spray bottle of soap over dishes in kitchen by dish
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of bottom double oven on cook line -ice machine and ice bin in server area -walk in cooler shelves
Handwash sink used for purposes other than handwashing. -green scrubber and towel in hand sink in ice room
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna tartare
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine
No soap provided at handwash sink by ice machine
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top of make line and in kitchen prep area
Cloth used as a food-contact surface. -under lettuce in prep area cooler
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. -snapper in walk in cooler
Employee with no hair restraint while engaging in food preparation. -cook prepping tomatoes, put one on
Exterior door has a gap at the threshold that opens to the outside. -back screen door
Floor drain filled with standing water in dish area. Operator plunged and cleaned out
Floor drains soiled/has accumulation of debris. -throughout kitchen
Food not stored at least 6 inches off of the floor. -cans of peaches in downstairs storage area -bags of ice in walk in freezer
Ice buildup in white reach-in freezer
In-use tongs stored on equipment door handle between uses. -oven door, operator removed
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -wash temperature does not register
Interior of microwave has accumulation of black substance/grease/food debris prep area
Lights soiled with accumulated food debris, grease, dust over make line in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table across from dish area -gaskets on all coolers/freezer
Ripped/worn tin foil used as shelf cover. -shelf on cook line
Single-service articles improperly stored. -box of plastic lids in downstairs storage room
Standing water in bottom of reach-in-cooler by dish and in prep area
Stored food not covered. -containers of sugar in kitchen
Unnecessary items/unused equipment on the premises. -old furniture and kitchen equipment on back patio
Wall soiled with accumulated grease, food debris, and/or dust. -dish machine
Working containers of food removed from original container not identified by common name. -sugar containers in kitchen
Dec 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -onion purée, cooked shrimp, cooked mushroom duxelles, pulled pork all in walk in cooler, dated 8/17
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/. -downstairs bar area has added dish machine and dump sink.
Equipment and utensils not properly air-dried - wet nesting. -pans in dish area
Oct 29, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -onion purée, cooked shrimp, cooked mushroom duxelles, pulled pork all in walk in cooler, dated 8/17
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Matt expired 8/7/25
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/. -downstairs bar area has added dish machine and dump sink.
Equipment and utensils not properly air-dried - wet nesting. -pans in dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under broiler -filters on hood suppression system -exterior ovens on cook line had food -all gaskets on reach in coolers, walk in cooler and walk in freezer
Aug 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 1 high priority.
1 High priority10 Intermediate11 Basic
Show 22 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -onion purée, cooked shrimp, cooked mushroom duxelles, pulled pork all in walk in cooler, dated 8/17
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Matt expired 8/7/25
Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -slicer -shelves in walk in cooler
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna tartare on Tapas menu
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -only certified food manager has expired, establishment has no other certified food manager.
No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink in ice machine room and downstairs bar
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/. -downstairs bar area has added dish machine and dump sink.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -tomato bisque and housemade marinara in walk in cooler, housemade cheesecake in dessert reach in cooler
Spray bottle containing toxic substance not labeled. -bottle of blue liquid in downstairs bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. -downstairs dry storage
Cleaned and sanitized equipment or utensils not properly stored. -spoons and cocktail forks in server area not facing one direction
Equipment and utensils not properly air-dried - wet nesting. -pans in dish area
Floor tiles missing and/or in disrepair on cook line had food
Ice buildup in white reach-in freezer in dessert area.
In-use wet wiping cloth/towel used under cutting board. -cook line, operator removed
No handwashing sign provided at a hand sink used by food employees. -downstairs bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under broiler -filters on hood suppression system -exterior ovens on cook line had food -all gaskets on reach in coolers, walk in cooler and walk in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed bananas over blood orange créme brûlée in dessert reach in cooler.
Working containers of food removed from original container not identified by common name. -flour containers in kitchen
Jun 24, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 18, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
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. 0ppm 50ppm Bar 0ppm
Manager or person in charge lacking proof of food manager certification. GM
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink located by mop sink
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. 20% party 6 or more not on menu
Floors not maintained smooth and durable in kitchen
Ice buildup in reach-in freezer in dessert area
In-use tongs stored on equipment door handle between uses.
Jun 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 29 violations recorded, 8 high priority.
8 High priority9 Intermediate12 Basic
Show 29 findings ▾
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. 0ppm 50ppm Bar 0ppm
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair with his hands and then scooped ice to fill ice bin
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. ROP raw wagyu beef
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops ver ready to eat crab legs walk in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 5/23-5/30 Tomato bisque Corn creamed Slaw Curry Veg stock
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 5/23-5/30 Tomato bisque Corn creamed Slaw Curry Veg stock
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours second temp on all listed below 38-42 blue cheese mix (50F - Cold Holding) cooked pasta (50-52F - Cold Holding); sour cream (50-52F - Cold Holding); couse couse (50-52F - Cold Holding); saffron cooked onions 3:30 (99F - Cooling); cooked shrimp (50F - Cold Holding); farmers cheese (50F - Cold Holding)
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. Sausage cooked Half and half Milk
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior all reach in coolers in kitchen
Manager or person in charge lacking proof of food manager certification. GM
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu Eggs Benedict Scallops Ceviche under cooked Tuna Under cooked Steak Tartar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink located by mop sink
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.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Excessive condensation stains in middle dinningroom
Condensation or other drainage not disposed of according to law. Leaking from all AC ceiling g units in middle dinning area. Do not seat in this area until good repair
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. 20% party 6 or more not on menu
Floors not maintained smooth and durable in kitchen
Ice buildup in reach-in freezer in dessert area
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees located in kitchen Outside restroom
Single-service articles improperly stored on the ground near liquor walk in
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Self service in bar area
Jan 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
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 at bar.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in dish area in kitchen -1 flying insect in server area -multiple ants traveling around soda station in server area.
Stop Sale issued due to food not being in a wholesome, sound condition. -3 pieces of grouper, 10 pieces of salmon
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.
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by soda boxes in downstairs storage area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside bin
Ceiling/ceiling tile shows damage or is in disrepair. -downsta room by exit door
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. -3 pieces of grouper, 10 pieces of salmon
Drain cover(s) missing at triple sink, dish machine
Equipment in poor repair. -gaskets on reach in cooler at bar
Exterior door has a gap at the threshold that opens to the outside. -back screen door
Floor heavily soiled/has accumulation of debris under cooking equipment and bar area.
Heavy Accumulation of debris inside warewashing machine in kitchen
Light not functioning in server station.
Nov 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 39 recorded, 10 high priority.
10 High priority7 Intermediate22 Basic
Show 39 findings ▾
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 at bar.
Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook in kitchen, touching equipment handles, then handling food for prep.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in dish area in kitchen -1 flying insect in server area -multiple ants traveling around soda station in server area.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over buttermilk in walk in cooler -
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw bulk pork in walk in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -whipped cream cheese, honey butter in upright reach in cooler by dough mixer, Caesar dressing, ranch, avocado ranch, pork Dijon sauce, poutine in walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -whipped cream cheese, honey butter in upright reach in cooler by dough mixer, Caesar dressing, ranch, avocado ranch, pork Dijon sauce, poutine in walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. -3 pieces of grouper, 10 pieces of salmon
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken wings (46F - Cold Holding), held more than four hours per operator, reach in cooler by fryers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken wings (46F - Cold Holding), held more than four hours per operator, reach in cooler by fryers. Operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler by alto sham
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -cutting boards in kitchen -dish racks -shelves in walk in cooler
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. -by triple sink
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.
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by soda boxes in downstairs storage area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside bin
Ceiling/ceiling tile shows damage or is in disrepair. -downsta room by exit door
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen
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. -3 pieces of grouper, 10 pieces of salmon
Dead roaches on premises. -1 inside ice machine room, 1 downstairs storage area.
Drain cover(s) missing at triple sink, dish machine
Equipment in poor repair. -gaskets on reach in cooler at bar
Exterior door has a gap at the threshold that opens to the outside. -back screen door
Floor heavily soiled/has accumulation of debris under cooking equipment and bar area.
Heavy Accumulation of debris inside warewashing machine in kitchen
Heavy Buildup of food debris/soil residue on equipment door handles.
Ice bucket not stored inverted between uses in ice room
In-use ice scoop stored on soiled surface between uses. -ice scoop in standing water in dirty metal pan by soda station in server area.
Light not functioning in server station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers in kitchen and bar heavily soiled. -shelf under oven on cook line heavily soiled. -interior of fryer cabinets -top back of fryers -filters on hood suppression system
Reach-in cooler interior/shelves have heavy accumulation of soil residues throughout the establishment.
Single-service articles improperly stored. -on floor in downstairs storage room
Standing water in bottom of reach-in-cooler by fryers
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -mop stored above ice bucket I mop room
Stored food not covered. -multiple items in walk in freezer and reach in cooler in kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed berries over prepped carrots in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust behind trash can in kitchen
Jun 20, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. establishment operating on septic tank. -currently 199 seats with 160 approved. If operator adds outside patio, seats will increase from 199.
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/. -downstairs public space with bar added with additional seats and outside patio.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside ice machine bin -ice bin at server station
Exterior door has a gap at the threshold that opens to the outside. -patio doors on back patio.
Floor tiles missing and/or in disrepair. -on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fry cabinets -top back of fryers -exterior sides of all cooking equipment on cook line -exterior of all reach in coolers on cook line -shelf under gas cooktop -gaskets on all reach in coolers -exterior of sugar container near dish area
Plumbing system in disrepair. -condenser leaking in reach in cooler
Apr 30, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
8 High priority3 Intermediate9 Basic
Show 20 findings ▾
Container of medicine improperly stored. -next to single service soufflé cups.
Establishment operating with changed menu and/or increased seating without septic system approval for such change. establishment operating on septic tank. -currently 199 seats with 160 approved. If operator adds outside patio, seats will increase from 199.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Nonfood-grade containers used for food storage - direct contact with food. -pickle containers in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boiled eggs in walk in cooler. -raw salmon over milk in reach in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks and créme fraiche in reach in cooler. Operator discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks in reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb by back door missing vacuum breaker
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in prep area -sandwich press in prep area. -chopper in dish area
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/. -downstairs public space with bar added with additional seats and outside patio.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -grits, mashed potatoes, sauces, all in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside ice machine bin -ice bin at server station
Exterior door has a gap at the threshold that opens to the outside. -patio doors on back patio.
Floor tiles missing and/or in disrepair. -on cook line
Food stored on flooring walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -underneath prep table in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on outside ice machine are dusty -fans in walk in cooler -gaskets in reach in coolers and reach in freezers
Plumbing system in disrepair. -condenser leaking in reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues.
Utensils in poor condition. -mop basting brushes in dish area
Apr 23, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
8 High priority5 Intermediate10 Basic
Show 23 findings ▾
Container of medicine improperly stored. -next to single service soufflé cups.
Establishment operating with changed menu and/or increased seating without septic system approval for such change. establishment operating on septic tank. -currently 199 seats with 160 approved. If operator adds outside patio, seats will increase from 199.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Nonfood-grade containers used for food storage - direct contact with food. -pickle containers in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boiled eggs in walk in cooler. -raw salmon over milk in reach in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks and créme fraiche in reach in cooler. Operator discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks in reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb by back door missing vacuum breaker
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in prep area -sandwich press in prep area. -chopper in dish area
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -in kitchen on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. -in kitchen
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/. -downstairs public space with bar added with additional seats and outside patio.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -grits, mashed potatoes, sauces, all in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside ice machine bin -ice bin at server station
Exterior door has a gap at the threshold that opens to the outside. -patio doors on back patio.
Floor tiles missing and/or in disrepair. -on cook line
Food stored on flooring walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in flour container in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. -underneath prep table in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on outside ice machine are dusty -fans in walk in cooler -gaskets in reach in coolers and reach in freezers
Plumbing system in disrepair. -condenser leaking in reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues.
Utensils in poor condition. -mop basting brushes in dish area
Apr 16, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 8 high priority.
8 High priority5 Intermediate10 Basic
Show 23 findings ▾
Container of medicine improperly stored. -next to single service soufflé cups.
Establishment operating with changed menu and/or increased seating without septic system approval for such change. establishment operating on septic tank. -currently 199 seats with 160 approved. If operator adds outside patio, seats will increase from 199.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Nonfood-grade containers used for food storage - direct contact with food. -pickle containers in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boiled eggs in walk in cooler. -raw salmon over milk in reach in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks and créme fraiche in reach in cooler. Operator discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks in reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb by back door missing vacuum breaker
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in prep area -sandwich press in prep area. -chopper in dish area
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -in kitchen on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. -in kitchen
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/. -downstairs public space with bar added with additional seats and outside patio.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -grits, mashed potatoes, sauces, all in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside ice machine bin -ice bin at server station
Exterior door has a gap at the threshold that opens to the outside. -patio doors on back patio.
Floor tiles missing and/or in disrepair. -on cook line
Food stored on flooring walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in flour container in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. -underneath prep table in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on outside ice machine are dusty -fans in walk in cooler -gaskets in reach in coolers and reach in freezers
Plumbing system in disrepair. -condenser leaking in reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues.
Utensils in poor condition. -mop basting brushes in dish area
Mar 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/. Down stairs bar and entertainment area added. Exterior courtyard added with temporary bar
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 222
Feb 14, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer to rapid chill. cooked squash (56F - Cold Holding); 2nd temp 42 cooked mushrooms (57F - Cold Holding)2nd temp 40; garlic butter (57F - Cold Holding);47 cooked onion (58F - Cold Holding) 43house made chorizo sauce (75F - Cold Holding) 42
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/. Down stairs bar and entertainment area added. Exterior courtyard added with temporary bar
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 222
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 2 high priority.
2 High priority11 Intermediate18 Basic
Show 31 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat Sherry sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer to rapid chill. cooked squash (56F - Cold Holding); 2nd temp 42 cooked mushrooms (57F - Cold Holding)2nd temp 40; garlic butter (57F - Cold Holding);47° cooked onion (58F - Cold Holding) 43°house made chorizo sauce (75F - Cold Holding) 42°
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Raw pheasant sous vide to 145° cook chill held 7-10days per operator
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in kitchen soiled Soda nozzle in bar soiled
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Benedict on Brunch Menu
No paper towels or mechanical hand drying device provided at handwash sink near ice machine and the bar
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/. Down stairs bar and entertainment area added. Exterior courtyard added with temporary bar
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.
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 handouts
No soap provided at handwash sink near ice machine and bar
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured outside
Ceiling tile missing. Downstairs storage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation pouring sauces and running food
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 222
Hole in or other damage to wall behind tea machine
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to range 82°
Light not functioning in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior large flour storage soiled Gaskets walk in cooler soiled
Stored food not covered service end of bar
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Wet mop not stored in a manner to allow the mop to dry.
slow draining water in handwash sink next to 3 compartment sink
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.