LUCKY DILL
33180 US HWY 19 N, Palm Harbor FL 34684 · 7272401475
Last inspected Aug 14, 2026 · 17 visits since September 2023
OCT 24
NOV 24
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. 15lbs of tomatoes
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Aug 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate12 Basic
What the inspector wrote — 13 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer on cook line soiled, cutting boards throughout kitchen soiled with debris, nozzles of soda machine soiled with debris.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen.
Floor tiles missing and/or in disrepair. Floors soiled tiles in disrepair around kitchen.
Show the remaining 9 findings ▾
Food storage container/container lid cracked or broken. Cracked and broken plastic containers used to store food in walk in cooler.
Hole in or other damage to wall. Walls damaged in back of kitchen near back door.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen soiled and has rust pitted to surface. Exterior of food containers covered in food debris.
Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in kitchen has rust pitted to surface.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in coolers rusted,
Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces not labeled in kitchen.
Aug 5, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 34 recorded, 9 high priority.
9 High priority5 Intermediate20 Basic
Show 34 findings ▾
Dented/rusted cans present. See stop sale. 2 6lb cans of pasta sauce damaged and not separated from undamaged product.
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. Measured at 0ppm instructed operator to use three compartment sink until the issue is resolved.
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 brushed hands in hair and went to work with serving food no hand wash.
Employee washed hands with no soap. Employee washed hands at sink with no soap.
Shell eggs are not clean. See stop sale. 4 eggs covered in matza ball mix.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 damaged egg stored with undamaged product.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10oz of raw beef temped at 55F. Held over night no temperature monitoring.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 10oz of raw beef temped at 55F. Held over night no temperature monitoring documented.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Motzoballs held at 114F, soup held at 110F next to refrigerator in wait station. Prepared at 1pm Operator heated motzoballs to proper temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer on cook line soiled, cutting boards throughout kitchen soiled with debris, nozzles of soda machine soiled with debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in bar used to store chemical spray bottle. Operator moved spray bottle.
Manager or person in charge lacking proof of food manager certification. No proof of food manager training in establishment.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar.
No soap provided at handwash sink. No soap at hand sink in bar and at hand sink in kitchen.
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for salsa, chips, and slices in kitchen.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
Damaged/spoiled/recalled food not properly segregated. 2 6lb cans of pasta sauce damaged and not separated from undamaged product. 1 damaged egg stored with undamaged product.
Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food not wearing beard guard for facial hair.
Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint. Employee placed on hat.
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen.
Floor tiles missing and/or in disrepair. Floors soiled tiles in disrepair around kitchen.
Food storage container/container lid cracked or broken. Cracked and broken plastic containers used to store food in walk in cooler.
Hole in or other damage to wall. Walls damaged in back of kitchen near back door.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with debris.
No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink in bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen soiled and has rust pitted to surface. Exterior of food containers covered in food debris.
Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in reach cooler next to food for customers. Operator moved beverage.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in kitchen has rust pitted to surface.
Standing water in floor drain/floor drain draining very slowly. Standing water in floor drain. Floor drain overflowing under three compartment sink.
Uncleanable knife block in use to store knives. Knife block in use in kitchen. Operator removed knives and disposed of knife block.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in coolers rusted,
Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces not labeled in kitchen.
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 4lb can tuna dented on seam. Items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shepherds pie mix 44f, moved to the lower part of the cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potatoes 127f, mashed potatoes 121f, all items put back on stove for reheat.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked wings, brisket.
Cardboard used to line food-contact shelves. Bakery cooler. Cardboard removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Standing water in bottom of reach-in-cooler. Three door reach in alley.
Utensils in poor condition. Slide lid for ice machine broken.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Food with mold-like growth. See stop sale. 15lbs of tomatoes
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in coolers soiled with rust. Vents soiled throughout kitchen
Floor tiles missing and/or in disrepair. Floors throughout kitchen prep area, ware washing area and cook line
Hole in or other damage to wall. Walls near back exit and coolers rusted and in disrepair.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler has shelves that are rusted and soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 7 high priority.
7 High priority4 Intermediate17 Basic
Show 28 findings ▾
Dented/rusted cans present. See stop sale. 7lbs of lemon pie filling 7lbs of apple sauce.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employees washing hands for less than 10 seconds
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line using phone while cooking food. Was touching utensils to cook food with out changing gloves.
Employee washed hands with cold water. Employee Washed hands in cold water 78F
Food with mold-like growth. See stop sale. 15lbs of tomatoes
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat foods in reach in cooler on cook line. Operator moved beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3lbs of butter left overnight temped at 75F
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in pastry prep area soiled with dust and debris, cutting board soiled on cook line
Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink. Operator moved can.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to cook line
No soap provided at handwash sink. No soap at hand wash sink next to cook line. Operator replaced soap.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in coolers soiled with rust. Vents soiled throughout kitchen
Damaged/spoiled/recalled food not properly segregated. 7lbs of lemon pie filling 7lbs of apple sauce.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee on salad station prepping food drinking from open water cup.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food next to restaurant food in cooler across from salad bar and Coolers in pastry areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board on cook line. Employee removed phone and cleaned and sanitized area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets and watches while preparing food. Employee removed jewelry.
Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food no beard guard.
Floor area(s) covered with standing water. Standing water on floor in ware washing area by dish machine. Operator dried area.
Floor soiled/has accumulation of debris. Floors throughout kitchen has accumulation of debris
Floor tiles missing and/or in disrepair. Floors throughout kitchen prep area, ware washing area and cook line
Hole in or other damage to wall. Walls near back exit and coolers rusted and in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of oven and top of dishwashers soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in cooler across salad station and in coolers in pastry prep area. Operator moved drinks.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler has shelves that are rusted and soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths not stored in sanitizing solution on cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use on cook line.
Jan 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor soiled/has accumulation of debris. Floors and walls on cook line, prep area and storage areas soiled with food debris.
Reach-in cooler interior and shelves have accumulation of soil residues. Cook line and bakery
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled and stained
Reach-in cooler interior/shelves have accumulation of soil residues. Bakery area in rear of kitchen
Stored food not covered. Walk in cooler, cooked roast, cooked chicken
Nov 13, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached Eggs and Salmon not identified as containing raw ingredients on breakfast menu.
Floor soiled/has accumulation of debris. Floors and walls on cook line, prep area and storage areas soiled with food debris.
Reach-in cooler interior and shelves have accumulation of soil residues. Cook line and bakery
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 6, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shepherds pie mix (45F - Cold Holding); raw breaded chicken (47F - Cold Holding); cooked pork (45F - Cold Holding); cooked turkey (46F - Cold Holding); cooked pasta (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shepherds pie mix (45F - Cold Holding); raw breaded chicken (47F - Cold Holding); cooked pork (45F - Cold Holding); cooked turkey (46F - Cold Holding); cooked pasta (46F - Cold Holding)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached Eggs and Salmon not identified as containing raw ingredients on breakfast menu.
Floor soiled/has accumulation of debris. Floors and walls on cook line, prep area and storage areas soiled with food debris.
Interior of microwaves on cook line have accumulation of black substance/grease/food debris.
Reach-in cooler interior and shelves have accumulation of soil residues. Cook line and bakery
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
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 face, did not wash hands before returning to work.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shepherds pie mix 54F cold hold, raw chicken 56F cold hold, brisket 52F cold hold, spinach dip 49F cold hold, cooked tomatoes 49Fcold hold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shepherds pie mix 54F cold hold, raw chicken 56F cold hold, brisket 52F cold hold, spinach dip 49F cold hold, cooked tomatoes 49Fcold hold See Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled and stained
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Frame that surrounds tiles in kitchen are heavily rusted in multiple areas of the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated with mold-like substance.
Clean utensils or equipment stored in dirty container. Utensils stored in container that contained food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Bakery area in rear of kitchen
Stored food not covered. Walk in cooler, cooked roast, cooked chicken
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name
Apr 30, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2024Call Back - Extension given, pendingLicensing 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 ▾
Observed: 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/ Reference: 509.241(1)(2) FS: (1) LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation. Priority: High Priority
Observed: 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/. 2 large metal canisters holding single service disposable, equipment and chemicals. Not on plans. Plan review referral provided to operator. Priority: Intermediate
Observed: Floor area(s) covered with standing water. Area in rear of kitchen near 3 comp sink Priority: Basic
Apr 17, 2024Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched hair putting on hair net then put on gloves, no hand was. Manager spoke to cook, cook washed hands. Priority: High Priority
Observed: 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/ Reference: 509.241(1)(2) FS: (1) LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg mixture (51F - held on counter); hash browns (46F - held on counter); ham (47F - Cold Holding); ham (52F - Cold Holding); cut tomatoes (50F - Cold Holding); roast beef (50F - Cold Holding); egg mixture (48F - Cold Holding); meatballs 105 (48F - Reheating); Cole slaw (46F - Cold Holding) Priority: High Priority
Observed: 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/. 2 large metal canisters holding single service disposable, equipment and chemicals. Not on plans. Plan review referral provided to operator. Priority: Intermediate
Observed: Clean utensils or equipment stored in soiled food container ear dish washer on wire rack. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board of prep table. Employee removed beverage to gain compliance. Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint involved in food prep. Priority: Basic
Observed: Floor area(s) covered with standing water. Area in rear of kitchen near 3 comp sink Priority: Basic
Nov 30, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Observed: 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/ Priority: High Priority
Observed: 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. 2 metal canisters have been added to property to store single service items, chemicals and extra equipment. Priority: Intermediate
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles being used in prep and food storage areas. Priority: Basic
Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment added 75 seats going from a licensed 275 seats to 350 seats. Priority: Basic
Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Priority: Basic
Sep 28, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Observed: 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/ Priority: High Priority
Observed: 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/ Reference: 61C-4.023(1) FAC: (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted by the division. Those individuals who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. Priority: Intermediate
Observed: 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/. Outdoor bar not on original plans. Priority: Intermediate
Observed: 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. 2 metal canisters have been added to property to store single service items, chemicals and extra equipment. Priority: Intermediate
Observed: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Reference: 4-501.110(A) FC: (A) The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; (2) For a stationary rack, dual temperature machine, 150 degrees Fahrenheit; (3) For a single tank, conveyor, dual temperature machine, 160 degrees Fahrenheit; or (4) For a multitank, conveyor, multitemperature machine, 150 degrees Fahrenheit. Priority: Intermediate
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles being used in prep and food storage areas. Priority: Basic
Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment added 75 seats going from a licensed 275 seats to 350 seats. Priority: Basic
Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Priority: Basic
Observed: Old labels stuck to food containers after cleaning. Priority: Basic
Sep 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine sanitizer available for chemically sanitizing machine, High temperature machine 90F final rinse. Operator to utilize 3 compartment sink to sanitize dishes until dish machines are functioning properly. Priority: High Priority
Observed: 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/ Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked roast beef (45F - Cold Holding); cooked Turkey (46F - Cold Holding); raw shrimp (44F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked sausage (51F - Cold Holding); cooked meatloaf (50F - Cold Holding); mushrooms (50F - Cold Holding) Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked roast beef (45F - Cold Holding); cooked Turkey (46F - Cold Holding); raw shrimp (44F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked sausage (51F - Cold Holding); cooked meatloaf (50F - Cold Holding); mushrooms (50F - Cold Holding), potatoes 114F hot holding reheat at 10:05am 159F reheat. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes 114F hot holding reheat at 10:05am 159F reheat. Priority: High Priority
Observed: 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/ Reference: 61C-4.023(1) FAC: (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted by the division. Those individuals who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. Priority: Intermediate
Observed: Misrepresentation of a fruit or fruit juice. Menu stated freshly squeezed juice, juice is store bought. Priority: Intermediate
Observed: 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/. Outdoor bar not on original plans. Priority: Intermediate
Observed: 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. 2 metal canisters have been added to property to store single service items, chemicals and extra equipment. Priority: Intermediate
Observed: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Reference: 4-501.110(A) FC: (A) The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; (2) For a stationary rack, dual temperature machine, 150 degrees Fahrenheit; (3) For a single tank, conveyor, dual temperature machine, 160 degrees Fahrenheit; or (4) For a multitank, conveyor, multitemperature machine, 150 degrees Fahrenheit. Priority: Intermediate
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles being used in prep and food storage areas. Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Cook no hair restraint Priority: Basic
Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment added 75 seats going from a licensed 275 seats to 350 seats. Priority: Basic
Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Priority: Basic
Observed: Food stored on floor. Bag in box beverage concentrate stored on the floor near dry storage. Priority: Basic
Observed: Old labels stuck to food containers after cleaning. Priority: Basic
Observed: Water draining onto floor surface. Both high temperature and chemically sanitizing machine draining onto the floor befor reaching floor drain. The high temperature machine is clean water, the chemical sanitizing machine can be contained. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles and spice shakers on cook line containing foods removed from its original container not labeled with common name. Priority: Basic
Sep 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine sanitizer available for chemically sanitizing machine, High temperature machine 90F final rinse. Operator to utilize 3 compartment sink to sanitize dishes until dish machines are functioning properly. Priority: High Priority
Observed: 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/ Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked roast beef (45F - Cold Holding); cooked Turkey (46F - Cold Holding); raw shrimp (44F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked sausage (51F - Cold Holding); cooked meatloaf (50F - Cold Holding); mushrooms (50F - Cold Holding) Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked roast beef (45F - Cold Holding); cooked Turkey (46F - Cold Holding); raw shrimp (44F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked sausage (51F - Cold Holding); cooked meatloaf (50F - Cold Holding); mushrooms (50F - Cold Holding), potatoes 114F hot holding reheat at 10:05am 159F reheat. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes 114F hot holding reheat at 10:05am 159F reheat. Priority: High Priority
Observed: 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/ Reference: 61C-4.023(1) FAC: (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted by the division. Those individuals who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. Priority: Intermediate
Observed: Misrepresentation of a fruit or fruit juice. Menu stated freshly squeezed juice, juice is store bought. Priority: Intermediate
Observed: 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/. Outdoor bar not on original plans. Priority: Intermediate
Observed: 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. 2 metal canisters have been added to property to store single service items, chemicals and extra equipment. Priority: Intermediate
Observed: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Reference: 4-501.110(A) FC: (A) The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; (2) For a stationary rack, dual temperature machine, 150 degrees Fahrenheit; (3) For a single tank, conveyor, dual temperature machine, 160 degrees Fahrenheit; or (4) For a multitank, conveyor, multitemperature machine, 150 degrees Fahrenheit. Priority: Intermediate
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles being used in prep and food storage areas. Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Cook no hair restraint Priority: Basic
Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment added 75 seats going from a licensed 275 seats to 350 seats. Priority: Basic
Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Priority: Basic
Observed: Food stored on floor. Bag in box beverage concentrate stored on the floor near dry storage. Priority: Basic
Observed: In-use wet wiping cloth/towel used under cutting board. Cook line cutting board has a wiping cloth stored under it.. Priority: Basic
Observed: Old labels stuck to food containers after cleaning. Priority: Basic
Observed: Water draining onto floor surface. Both high temperature and chemically sanitizing machine draining onto the floor befor reaching floor drain. The high temperature machine is clean water, the chemical sanitizing machine can be contained. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles and spice shakers on cook line containing foods removed from its original container not labeled with common name. Priority: Basic
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.