ROOT & BRANCH BISTRO & BAR
1200 OAKLEY SEAVER DR STE 102 & 104, Clermont FL 34711 · 352-708-4529
Last inspected Jun 10, 2026 · 11 visits since December 2023
DEC 24
APR 25
SEP 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025090564 | Sep 12, 2025 | Jan 29, 2026 | $800 |
| 4--2025044218 | Apr 25, 2025 | Jul 14, 2025 | $800 |
| 4--2024046907 | Jun 14, 2024 | Sep 11, 2024 | $400 |
| 4--2024020418 | Feb 20, 2024 | May 9, 2024 | $920 |
| 4--2019022500 | Feb 19, 2019 | Jun 5, 2019 | $200 |
Inspection history
11 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
What the inspector wrote — 14 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. -housemade hummus and gravy both dated 6/2
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw pork in walk in cooler, operator moved pork above beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --roasted garlic (46F - Cold Holding), walk in cooler, more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roasted garlic (46F - Cold Holding), walk in cooler, more than four hours per operator.
Show the remaining 10 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Wayne
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 bin in bar.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -back kitchen
Drain cover(s) missing in kitchen by office and dish machine
Equipment in poor repair. -silverware bin in kitchen
Ice buildup in reach-in freezers.
Plumbing fixture in disrepair. -by dish machine
Standing water in bottom of reach-in-cooler on cook line
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate16 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked potatoes (88F - cooling 3 hours), in deep covered pan, upright reach in cooler on cook line.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. --cooked potatoes (88F - cooling 3 hours), in deep covered pan in reach in cooler
Presence of insects, rodents, or other pests. -1 small black bug on cook line, operator destroyed and cleaned area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw pork in walk in cooler. Operator moved pork above beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -heavy cream (62F - Cold Holding), reach in cooler on cook line, held less than four hours per operator. Operator moved to cooler for quick chill, 53F
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Sanitizer Bucket (Quaternary 500++ppm); stored next to cooking oil on cook line. Operator discarded solution, made new, 200 ppm, and moved to a separate area.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked potatoes (88F - cooling 3 hours), in deep covered pan in reach in cooler
Water treatment device has not been inspected or serviced according to manufacturer's instructions. - by ice machine near dish room
Accumulation of debris inside warewashing machine.
Ceiling tile missing above mop sink.
Cutting board has cut marks and is no longer cleanable. -red boards in dish area.
Drain cover(s) missing at ice machine in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on shelf above prep table in kitchen
Floor soiled/has heavy accumulation of debris under fryer on cook line. Floor soiled under shelves in back hallway.
Hole in or other damage to wall under triple sink and dish machine
Ice bucket not stored inverted between uses.
Ice buildup in reach-in freezers.
Interior of oven has accumulation of black substance/grease/food debris. Operator cleaned.
Light not functioning over grills on cook line
No conspicuously located ambient air temperature thermometer in holding unit on cook line. Operator placed new one in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -short speed rack in back hallway -top back of fryer cabinets are soiled -exterior of oven and sides of grills of cook line are soiled -shelf under grills have residue buildup
Old food stuck to clean dishware/utensils. -plastic lids in dish storage bins
Wall soiled with accumulated grease, food debris, and/or dust. -behind prep table, behind and below triple sink and dish machine
Wet mop not stored in a manner to allow the mop to dry. Operator hung to dry.
Observed electrical outlet in disrepair above prep table in kitchen. For reporting purposes only.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. -gaskets on upright reach in cooler
Floor drains soiled/has accumulation of debris under dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets
Sep 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority5 Intermediate11 Basic
Show 22 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. Operator changed sanitizer container, primed machine, 50 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw salmon in walk in cooler. Operator corrected.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -veggie stock dated 9/4 and cooked pork belly dated 9/3
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce 50F - Cold Holding); cheese (49F - Cold Holding); cut cabbage (47F - Cold Holding); housemade remoulade sauce (63F - Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk on cooler for quick chill.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. --prepped raw crab cakes (48F - prepared yesterday, ambient cooling since); raw steak (47F-cut yesterday, ambient cooling since )
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -prepped raw crab cakes (48F - prepared yesterday, ambient cooling since); raw steak (47F-cut yesterday, ambient cooling since )
Establishment offers undercooked comminuted meat on the child menu.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --prepped raw crab cakes (48F - prepared yesterday, ambient cooling since); raw steak (47F-cut yesterday, ambient cooling since in upright reach in cooler on cook line. Both packed tight in containers and covered.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line
Handwash sink in back kitchen not operable.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in reach in cooler on cook line, operator determined date and dated.
Carbon dioxide/helium tanks not adequately secured. -bar
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on cook line
Cutting board has cut marks and is no longer cleanable. -white boards in dish area, operator discarded.
Damage to wall by dish machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat stored near tongs in front kitchen. Operator corrected.
Equipment in poor repair. -gaskets on upright reach in cooler
Floor drains soiled/has accumulation of debris under dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped squash in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. -container of baking soda and container of pancake batter, operator labeled.
Apr 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front hallway
Equipment in poor repair. -reach in cooler on cook line
Apr 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 8 high priority.
8 High priority5 Intermediate11 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked potatoes (47F - cooling since last evening ); sausage gravy (47F - cooling since last evening ); cooked sausage (48F - cooling since last evening );
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. --cooked potatoes (47F - cooling since last evening ); sausage gravy (47F - cooling since last evening ); cooked sausage (48F - cooling since last evening );
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 primed machine, then 100 ppm
Live, small flying insects found -10 in kitchen at chopper -1 in bar -2 in dish area Previous three inspections have insect/pest violations 12/20/23, 6/14/24, 12/27/24
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over salmon in walk in cooler -raw chicken behind raw salmon in cook line drawer -raw beef behind crab cakes in cook line drawer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw crab cakes (45F - Cold Holding), held more than four hours per operator. Previous three inspections have cold holding violations, 12/20/23, 6/14/24, 12/27/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw crab cakes (45F - Cold Holding), held more than four hours per operator. Previous three inspections have cold holding violations, 12/20/23, 6/14/24, 12/27/24
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked potatoes (47F - cooling since last evening ); raw crab cakes (45F - Cold Holding); sausage gravy (47F - cooling since last evening ); cooked sausage (48F - cooling since last evening ) -placed in containers and covered tightly
Food-contact surface soiled with food debris, mold-like substance or slime. -interior ice machine -long white cutting board in dish -white cutting board on cook line
Handwash sink used for purposes other than handwashing. -strainer in hand sinks in bar and cook line
No paper towels or mechanical hand drying device provided at handwash sink. -bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -crime brûlée in walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front hallway
Cloth used as a food-contact surface. -under cutting board on cook line. Operator removed.
Equipment in poor repair. -reach in cooler on cook line
Food stored on floor. -oil in dry storage, containers of rice and flour in kitchen
Objectionable odors in kitchen
Standing water in bottom of beer reach-in-cooler in bar.
Stored food not covered. -prepped onions in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed celery over blanched broccolini in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -dish machine and prep area
Water leaking from pipe and/or faucet/handle at triple sink
Wet mop not stored in a manner to allow the mop to dry.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insects in mop sink area
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked shrimp in walk in cooler. Operator relocated.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cheesecake dated 12/16 in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line touching face and apron then touching cooking utensils with out washing hands or glove change.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (52F - Cold Holding); housemade gnocchi (54F - Cold Holding), housemade hollaindaise (82F - Cold Holding) on cook line, held less than four hours per operator, moved to walk in cooler for quick chill. 25 minutes later, eggs 45F, hollaindaise 119F, gnocchi was discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -cutting boards on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Benedict on lunch/brunch menu. Operator marked with asterisk.
No paper towels or mechanical hand drying device provided at handwash sink. -by dish area and on cook line
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator discarded
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -liquor room
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook on cook line wearing watch while preparing food.
Equipment in poor repair. -reach in cooler on cook line
Exterior door has a gap at the threshold that opens to the outside. -front door
Food stored on floor. -oil in back storage area.operator corrected
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container in kitchen. Operator removed.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside dough machine in kitchen
Water leaking from pipe and/or faucet/handle. -mop sink, triple sink
Jun 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Nonservice animals in the food establishment or on premises.
Hole in or other damage to wall throughout kitchen.
Jun 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 9 high priority.
9 High priority9 Intermediate16 Basic
Show 34 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -French fries (45F - Cooling) prepared yesterday
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -French fries (45F - Cooling) prepared yesterday
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -20+ small flying insects in corner of dry storage -4 small flying insects in dish area -3 small flying insects in prep area -1 small flying insect on fry line Total of 28
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over prepared foods in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -collard greens in walk in cooler and in reach in cooler on cook line. -housemade champagne vinaigrette in walk in cooler -housemade garlic oil, with fresh garlic
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -collard greens, housemade champagne vinaigrette, housemade garlic oil
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -heavy cream at bar (53F - Cold Holding), held more than four hours per operator. -caulini (53F - Cold Holding); held more than four hours per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -heavy cream at bar (53F - Cold Holding), held more than four hours per operator. -caulini (53F - Cold Holding); held more than four hours per operator
Toxic substance/chemical improperly stored. -sanitizer stored next to clean dishes in dish area, on prep table by sofrito.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -French fries (45F - Cooling) prepared yesterday
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in dish area -cutting boards on cook line -burger press encrusted
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -multiple eggs Benedict entrees.
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 women's restroom.
Nonservice animals in the food establishment or on premises.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -sous vide duck, cooked pork belly, soft cheese held longer than 48 hours
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -missing off bottom of special menu. Operator added.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -grits in reach in cooler on cook line
Bowl or other container with no handle used to dispense food. -cornstarch container, panko container and flour container
Carbon dioxide/helium tanks not adequately secured in bar.
Ceiling tile missing in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone charger by spices in kitchen
Equipment and utensils not properly air-dried - wet nesting. -bar area
Hole in or other damage to wall throughout kitchen.
Ice bucket not stored inverted.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of dough mixer in kitchen -shelves under cooking equipment -exterior sides of cooking equipment
Stored food not covered. -noodles in walk in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over blanched caulini in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
Working containers of food removed from original container not identified by common name. -salt container on prep table in kitchen
Feb 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh roasted garlic with mayo dated 12/7
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (45F - Cooling); Fresh roasted garlic with mayo dated 12/7
Handwash sink not accessible for employee use at all times. In prep area and in kitchen and in bar
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. Pan seared salmon under cooked
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/. Addition to interior bar Added dish machine Removed 3 compartment sink Additional ice bin Addition of soda gun nozzle system. Addition of ice machine
Water treatment device has not been inspected or serviced according to manufacturer's instructions not dated in bar area
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair in dry storage
Dec 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 8 high priority.
8 High priority11 Intermediate14 Basic
Show 33 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes (45F - Cooling);
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Lemon juicer rinsed in hand sink not sanitized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork belly in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh roasted garlic with mayo dated 12/7
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (45F - Cooling); Fresh roasted garlic with mayo dated 12/7
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to quick chill mayo and garlic sauce (57F - Cold Holding)
Toxic substance/chemical improperly stored. Spray chemical hanging next oil
Clam/mussel/oyster tags not marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Not monitored
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/ Henry
Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted Potato slicer Mixer head and surrounding area Inside fish cooler drawers soiled Inside for smoker soiled Top of flat grill soiled. Soda gun holder in bar soiled
Handwash sink not accessible for employee use at all times. In prep area and in kitchen and in bar
Handwash sink used for purposes other than handwashing. Lemon slicer rinsed of in bar handsink
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. Pan seared salmon under cooked
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine or quaternary
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/. Addition to interior bar Added dish machine Removed 3 compartment sink Additional ice bin Addition of soda gun nozzle system. Addition of ice machine
Water treatment device has not been inspected or serviced according to manufacturer's instructions not dated in bar area
Bowl or other container with no handle used to dispense food in potato starch
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair in dry storage
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone charger stored next to clean plates
Employee with no beard guard/restraint while engaging in food preparation squeezing and slicing lemons with full beard
Employee with no hair restraint while engaging in food preparation squeeze lemons
Food stored on floor. In kitchen and dry storage and walk in cooler
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees in kitchen, bar
Plumbing system in disrepair. Kitchen hand sink leaking Hot water turned off in bar
Stored food not covered in walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine and behind potato slicer
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.