CROWNE PLAZA JACKSONVILLE AIRPORT/ SAVANNAH BISTRO
14670 DUVAL RD, Jacksonville FL 32218 · 904-741-4404
Last inspected Apr 21, 2026 · 20 visits since August 2023
APR 24
NOV 24
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At dish area, observed 3 flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
20 visits, newest first
Apr 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Live, small flying insects found At dish area, observed 3 flying insects.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In double door reach-in cooler at end of cook line, tomato bisque dated 4/6 (12 days) and pork dated 4/8 (10 days).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In produce walk-in cooler, mac and cheese (56-57F - Cold Holding); butter (49F - Cold Holding); American cheese (46F - Cold Holding); chocolate mousse (45F - Cold Holding); cut cabbage (45-46F - Cold Holding). Items in cooler overnight, not removed today. Observed ice build up on back of cooling unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In produce walk-in cooler, mac and cheese (56-57F - Cold Holding); butter (49F - Cold Holding); American cheese (46F - Cold Holding); chocolate mousse (45F - Cold Holding); cut cabbage (45-46F - Cold Holding). Items in cooler overnight, not removed today. Observed ice build up on back of cooling unit.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sinks at pass thru line, dish area, ice machine room and buffet. Manager stocked all paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has placed buffet items on Time as a Public Health Control, no written procedures available. Inspector emailed manager DBPR form, she printed and completed during inspection.
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. In produce walk-in cooler, mac and cheese (56-57F - Cold Holding); butter (49F - Cold Holding); American cheese (46F - Cold Holding); chocolate mousse (45F - Cold Holding); cut cabbage (45-46F - Cold Holding). Items in cooler overnight, not removed today. Observed ice build up on back of cooling unit.
Covered waste receptacle not provided in women's bathroom. In women's restroom by bar, missing covered receptacle.
Equipment and utensils not properly air-dried - wet nesting. At prep area on clean dish shelves, containers/pans stacked before air drying.
Floors not maintained smooth and durable. In beer walk-in cooler, floor in disrepair.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has grease build up.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At secondary line, microwave interior top,plate has encrusted splatter residue.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At marketplace, multiple grab and go foods missing name of establishment and address.
Old labels stuck to food containers after cleaning. At prep area on clean dish shelves, multiple containers have old labels.
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/ No current Certified Food Manager certification available at time of inspection.
Sep 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 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. Dishwasher (Chlorine 0ppm). Operator ran multiple times. Establishment will use triple sink sanitizer until unit is functioning properly.
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/ No current Certified Food Manager certification available at time of inspection.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 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. Dishwasher (Chlorine 0ppm). Operator ran multiple times. Establishment will use triple sink sanitizer until unit is functioning properly.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, employee handled dirty items then handled clean items without washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line stand up reach-in cooler, pan of raw chicken stored on pan of raw hamburgers. Items were discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in single door stand up reach-in cooler, wings (57F - Cold Holding); hamburger (57F - Cold Holding); chicken (58F - Cold Holding); salmon (56F - Cold Holding). Employee stated all items stocked last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet area, shredded cheese (68, 71, 69F); liquid egg (56F - Cold Holding); chorizo (57F - Cold Holding); sausage (63F - Cold Holding); ham (56F - Cold Holding); butter (64F - Cold Holding); yogurt (47F - Cold Holding); cut melon (49F - Cold Holding). Operator stated all,items out for 1.5 hours. All items placed in walk-in cooler to cool. At cook line in single door stand up reach-in cooler, wings (57F - Cold Holding); hamburger (57F - Cold Holding); chicken (58F - Cold Holding); salmon (56F - Cold Holding). Employee stated all items stocked last night. At prep area on counter, butter (75F - Cold Holding). Employee stated item out for 3 hours. Employee moved to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet area, sausage (124F - Hot Holding). Operator stated item out 1.5 hours. Sausage discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, cutting boards have stains.
Handwash sink used for purposes other than handwashing. At dish area, employee used handwash sink as a dump sink for ice.
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/ No current Certified Food Manager certification available at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Multiple handwash sinks at buffet and kitchen missing paper towels.
No soap provided at handwash sink. At dish area and front line in kitchen, no soap at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pimento cheese prepared 3 days prior not dated. In reach-in cooler, milk not dated, opened in last few days.
Buildup of food debris/soil residue on equipment door handles. In kitchen, multiple equipment handles have build up on back side.
Equipment in poor repair. At cook line, interior of microwave has finish flaking off.
Floors not maintained smooth and durable. In beer walk-in cooler, floor in disrepair.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor in front of walk-in freezer soiled. Floor in ice machine room soiled.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage room, scoop in bulk sugar bin has handle touching product. Operator moved scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet omelette station, spatulas in standing water at 75f.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At marketplace, grab and go garlic chicken and Cobb salad missing name of establishment and address.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dry storage room, multiple bulk storage containers have soiled exteriors.
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. At dish area, Dishwasher (Chlorine 0ppm). Manager switched sanitizer container. Will use triple sink to sanitize until dishwasher is functioning properly.
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 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. At dish area, Dishwasher (Chlorine 0ppm). Manager switched sanitizer container. Will use triple sink to sanitize until dishwasher is functioning properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, on speed rack, raw sausage stored over cooked bacon. Operator moved sausage below bacon.
Stop Sale issued due to food not being in a wholesome, sound condition. At cook line reach-in cooler, 8 each mahi not removed from reduced oxygen packaging before thawing per label.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line, In stand up reach-in cooler, wings (47-50F - Cold Holding); steaks (50F - Cold Holding); chicken (59F - Cold Holding). All items in cooler overnight per manager. In glass door dessert reach-in cooler, cheesecake (50F - Cold Holding). In cooler overnight per manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in styrofoam cooler, ham (48F - Cold Holding); cheese (54F - Cold Holding); sausage (57F - Cold Holding); cut tomato (58F - Cold Holding). Employee stated all,items out for 20 minutes. At cook line, In stand up reach-in cooler, wings (47-50F - Cold Holding); steaks (50F - Cold Holding); chicken (59F - Cold Holding). All items in cooler overnight per manager. In glass door dessert reach-in cooler, cheesecake (50F - Cold Holding). In cooler overnight per manager. At buffet line, butter (70F - Cold Holding). Out for 3.75 hours per manager. Manager voluntarily discarded.
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/ Amos White, ServSafe certificate expired 10/8/2024.
Handwash sink used for purposes other than handwashing. At wait station handwash sink, sanitizer bucket stored in sink. Manager removed. At dish area, scrub pad in handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. At dish area handwash sink, no paper towels. At buffet area, no paper towels.
No soap provided at handwash sink. At prep area handwash sink, no soap. Operator supplied.
Building components, attachments or fixtures in poor repair. Walk-in freezer door dented/metal in disrepair. In beer walk-in cooler, floor in disrepair.
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 cook line reach-in cooler, 8 each mahi not removed from reduced oxygen packaging before thawing per label.
Equipment in poor repair. At secondary line in kitchen, interior of microwave has rust.
In-use tongs stored on equipment door handle between uses. At cook line, 2 tongs stored on stove handle. Manager removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk seafood breading container, scoop has handle touching product. At wait station in ice bin, scoop handle touching ice. Both scoops stored correctly by manager.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, top plate in microwave has encrusted splatter debris.
No handwashing sign provided at a hand sink used by food employees. At dish area, no handwash sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dry storage area, exterior of multiple bulk containers soiled.
Open dumpster lid. Both lids open on dumpster.
Single-service articles improperly stored. At buffet line, togo plates stored on floor. Operator moved to counter.
Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom section of flip top reach-in cooler.
Nov 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line, cut lettuce handled with bare hands, placed on sandwich.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in dry storage room.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach-in cooler, pan of liquid egg stored with hamburger. Operator moved liquid egg to higher shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, 1 pan of chopped ham dated 10/28, discard date was 11/3.
Stop Sale issued due to food not being in a wholesome, sound condition. At cook line, 5 packs of mahi in sealed rop packs. At cook line, 10 packs of tilapia in sealed rop packs. Both items have label to keep frozen until use.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Starbucks coffee station, yogurt (47F - Cold Holding). Yogurt prepared yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Starbucks coffee station, yogurt (47F - Cold Holding). Yogurt prepared yesterday.
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/ Amos White, ServSafe certificate expired 10/8/2024.
No paper towels or mechanical hand drying device provided at handwash sink. At Starbucks station, handwash sink not set up with towels, soap or sign. At dish area, handwash sink not set up with towels or sign. Operator posted sign.
Building components, attachments or fixtures in poor repair. Walk-in freezer door dented/metal in disrepair. In beer walk-in cooler, floor in disrepair.
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 cook line, 5 packs of mahi in sealed rop packs. At cook line, 10 packs of tilapia in sealed rop packs. Both items have label to keep frozen until use.
Equipment in poor repair. At second line in kitchen, microwave interior has rust.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment has build up.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer, ice buildup due to door not fully closing.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior top plate of microwave has build up.
May 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment recently remodeled and opened dining area (Savannah Bistro) and has equipment and sinks not indicated on previous plan on file.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shell eggs (66F - Cold Holding). Employee stated eggs out for about 15 minutes, he placed them in cooler. Temperature after 1 hour, 43f. At side wait station, milk (46F - Cold Holding). Employee stated milk in cooler 2 hours. Moved to larger reach-in cooler. At buffet, butter (61F - Cold Holding). Butter out for 3 hours, moved to reach-in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At Starbucks coffee station, milk opened yesterday per employee, not dated.
Handwash sink used for purposes other than handwashing. At lobby bar, handwash sink has box of straws in sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At lobby bar, triple sink uses quit sanitizer, no test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. At buffet, handwash sink missing soap,and towels. At Starbucks coffee station, no soap. At bar, one handwash sink no soap or towels.
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/. Establishment on open warning from inspection conducted 8/25/2023. Plans have been submitted, plan reviewer Brady working with operator to get plans approved or will issue a hard denial.
Building components, attachments or fixtures in poor repair. Walk-in freezer door dented/metal in disrepair. In beer walk-in cooler, floor in disrepair.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water on prep table. Operator removed.
Equipment in poor repair. At cook line, microwave interior finish has flaking/chipping.
Floor area(s) covered with standing water. At kitchen prep area, standing water on floor.
Food stored on floor. In side storage room for Starbucks, soy milk stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer, ice buildup under cooling unit.
No conspicuously located ambient air temperature thermometer in holding unit. In side wait station, small black reach-in cooler missing ambient thermometer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at prep area, hit water handle soiled. At front line wait station, handle on reach-in cooler used for dry storage, soiled. At cook line, side of flattop oven has build up. In kitchen, double glass door reach-in cooler gasket soiled.
Single-service articles improperly stored. In side storage room for Starbucks, single service cups on floor.
Utensils in poor condition. In dry storage area, scoop in seafood breading has broken handle. Operator discarded.
Mar 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment recently remodeled and opened dining area (Savannah Bistro) and has equipment and sinks not indicated on previous plan on file.
Feb 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment recently remodeled and opened dining area (Savannah Bistro) and has equipment and sinks not indicated on previous plan on file.
Jan 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment recently remodeled and opened dining area (Savannah Bistro) and has equipment and sinks not indicated on previous plan on file.
Dec 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment recently remodeled and opened dining area (Savannah Bistro) and has equipment and sinks not indicated on previous plan on file.
Nov 29, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment recently remodeled and opened dining area (Savannah Bistro) and has equipment and sinks not indicated on previous plan on file.
Oct 24, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment recently remodeled and opened dining area (Savannah Bistro) and has equipment and sinks not indicated on previous plan on file.
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
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. In stand up silver reach in freezer at end of cook line in kitchen, raw ground beef stored over raw fish. Items moved and stored correctly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Two pans of mashed potatoes prepared 8/16. Potatoes discarded.
Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored hanging on garbage can next to blue ice bucket in coffee bar. Items moved and stored correctly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in prep area of kitchen tested 200+ (chlorine sanitizer). Solution discarded.
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/. Establishment recently remodeled and opened dining area (Savannah Bistro) and has equipment and sinks not indicated on previous plan on file.
Spray bottle containing toxic substance not labeled. Spray bottle containing yellow chemical cleaner stored in server area of kitchen. Chemical labeled.
Cleaned and sanitized equipment or utensils not properly stored. Blue ice bucket stored on floor in coffee bar and not inverted. Bucket moved and stored correctly.
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. Multiple pans of sealed fish in stand up reach in cooler at end of cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee drink on prep table in main kitchen. Employee opened soda can in coffee bar near clean utensils. Drinks moved and stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under white cutting board on cook line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sandwiches stored in reach in cooler by front desk do not have name and address of establishment.
No handwashing sign provided at a hand sink used by food employees. In both women's and men's restrooms near coffee bar which employees use. Inspector emailed sign.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in freezer door is dented.
Reuse of single-service or single-use articles. On cook line in kitchen, white insulated box used for omelet topping that was used for storage of raw salmon - box is also not easily cleanable.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Small storage area near dish machine. Floor in all three walk in coolers in kitchen.
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.