CRAFTED

Name: CRAFTED
Address: 801 W MONTROSE ST, CLERMONT, FL, 34711, US
Rating: 0

801 W MONTROSE ST, CLERMONT, FL 34711

License #4508522

0 Grade F / 100

Failing Health Score

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Latest inspection

May 13, 2026 · 26 findings · 5 critical

Complaint Full

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Quick take

CRAFTED in CLERMONT currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 293 total violations — 67 critical, 71 major, 155 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 24, 2025

The latest inspection on May 13, 2026 shows 26 observation rows: 5 critical, 6 major, and 15 minor.

Official recordInspection data quality

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Inspection coverage

93%

Inspector notes

293

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top of make line and in kitchen prep area
[21-05-5] Cloth used as a food-contact surface. -under lettuce in prep area cooler
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -snapper in walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back screen door
[36-73-4] Floor drains soiled/has accumulation of debris. -throughout kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. -cans of peaches in downstairs storage area -bags of ice in walk in freezer
[14-69-4] Ice buildup in white reach-in freezer
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -wash temperature does not register
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris prep area
[36-34-5] Lights soiled with accumulated food debris, grease, dust over make line in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table across from dish area -gaskets on all coolers/freezer
[25-05-4] Single-service articles improperly stored. -box of plastic lids in downstairs storage room
[29-49-6] Standing water in bottom of reach-in-cooler by dish and in prep area
[33-31-5] Unnecessary items/unused equipment on the premises. -old furniture and kitchen equipment on back patio
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish machine
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Roasted garlic/oil, creamed spinach dated 4/23
[35A-02-7] 4 in bar area, 2 in dish Operator has had pest control company in and continuing to come back
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind snapper on reach in cooler on cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle of soap over dishes in kitchen by dish
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of bottom double oven on cook line -ice machine and ice bin in server area -walk in cooler shelves
[31A-11-4] Handwash sink used for purposes other than handwashing. -green scrubber and towel in hand sink in ice room
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine
[31B-03-4] No soap provided at handwash sink by ice machine

Disposition: Warning Issued
[35A-02-7] 8 in dish area, 2 in server area, 10 in bar sink
[16-03-4] Accumulation of debris inside warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top of make line and in kitchen prep area
[21-05-5] Cloth used as a food-contact surface. -under lettuce in prep area cooler
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -snapper in walk in cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. -cook prepping tomatoes, put one on
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back screen door
[36-22-4] Floor drain filled with standing water in dish area. Operator plunged and cleaned out
[36-73-4] Floor drains soiled/has accumulation of debris. -throughout kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. -cans of peaches in downstairs storage area -bags of ice in walk in freezer
[14-69-4] Ice buildup in white reach-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door, operator removed
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -wash temperature does not register
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris prep area
[36-34-5] Lights soiled with accumulated food debris, grease, dust over make line in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table across from dish area -gaskets on all coolers/freezer
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf on cook line
[25-05-4] Single-service articles improperly stored. -box of plastic lids in downstairs storage room
[29-49-6] Standing water in bottom of reach-in-cooler by dish and in prep area
[08B-12-5] Stored food not covered. -containers of sugar in kitchen
[33-31-5] Unnecessary items/unused equipment on the premises. -old furniture and kitchen equipment on back patio
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish machine
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar containers in kitchen
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Roasted garlic/oil, creamed spinach dated 4/23
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind snapper on reach in cooler on cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle of soap over dishes in kitchen by dish
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of bottom double oven on cook line -ice machine and ice bin in server area -walk in cooler shelves
[31A-11-4] Handwash sink used for purposes other than handwashing. -green scrubber and towel in hand sink in ice room
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine
[31B-03-4] No soap provided at handwash sink by ice machine

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top of make line and in kitchen prep area
[21-05-5] Cloth used as a food-contact surface. -under lettuce in prep area cooler
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -snapper in walk in cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. -cook prepping tomatoes, put one on
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back screen door
[36-22-4] Floor drain filled with standing water in dish area. Operator plunged and cleaned out
[36-73-4] Floor drains soiled/has accumulation of debris. -throughout kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. -cans of peaches in downstairs storage area -bags of ice in walk in freezer
[14-69-4] Ice buildup in white reach-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door, operator removed
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -wash temperature does not register
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris prep area
[36-34-5] Lights soiled with accumulated food debris, grease, dust over make line in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table across from dish area -gaskets on all coolers/freezer
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf on cook line
[25-05-4] Single-service articles improperly stored. -box of plastic lids in downstairs storage room
[29-49-6] Standing water in bottom of reach-in-cooler by dish and in prep area
[08B-12-5] Stored food not covered. -containers of sugar in kitchen
[33-31-5] Unnecessary items/unused equipment on the premises. -old furniture and kitchen equipment on back patio
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish machine
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar containers in kitchen
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Roasted garlic/oil, creamed spinach dated 4/23
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm, operator ran again, 50 ppm
[35A-02-7] Live, small flying insects found -7 in dish area, 1 in server area, 1 in downstairs bar area
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind snapper on reach in cooler on cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle of soap over dishes in kitchen by dish
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of bottom double oven on cook line -ice machine and ice bin in server area -walk in cooler shelves
[31A-11-4] Handwash sink used for purposes other than handwashing. -green scrubber and towel in hand sink in ice room
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna tartare
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine
[31B-03-4] No soap provided at handwash sink by ice machine

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. -downstairs dry storage
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -spoons and cocktail forks in server area not facing one direction
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans in dish area
[36-17-5] Floor tiles missing and/or in disrepair on cook line had food
[14-69-4] Ice buildup in white reach-in freezer in dessert area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. -cook line, operator removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -downstairs bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under broiler -filters on hood suppression system -exterior ovens on cook line had food -all gaskets on reach in coolers, walk in cooler and walk in freezer
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed bananas over blood orange créme brÃ»lée in dessert reach in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour containers in kitchen
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -onion purée, cooked shrimp, cooked mushroom duxelles, pulled pork all in walk in cooler, dated 8/17
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Matt expired 8/7/25
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -slicer -shelves in walk in cooler
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna tartare on Tapas menu
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -only certified food manager has expired, establishment has no other certified food manager.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink in ice machine room and downstairs bar
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -downstairs bar area has added dish machine and dump sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -tomato bisque and housemade marinara in walk in cooler, housemade cheesecake in dessert reach in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of blue liquid in downstairs bar

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Excessive condensation stains in middle dinningroom
[28-02-4] Condensation or other drainage not disposed of according to law. Leaking from all AC ceiling g units in middle dinning area. Do not seat in this area until good repair
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. 20% party 6 or more not on menu
[36-11-4] Floors not maintained smooth and durable in kitchen
[14-69-4] Ice buildup in reach-in freezer in dessert area
[10-20-4] In-use tongs stored on equipment door handle between uses.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located in kitchen Outside restroom
[25-05-4] Single-service articles improperly stored on the ground near liquor walk in
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Self service in bar area
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm 50ppm Bar 0ppm
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair with his hands and then scooped ice to fill ice bin
[03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. ROP raw wagyu beef
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops ver ready to eat crab legs walk in cooler
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 5/23-5/30 Tomato bisque Corn creamed Slaw Curry Veg stock
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 5/23-5/30 Tomato bisque Corn creamed Slaw Curry Veg stock
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours second temp on all listed below 38-42 blue cheese mix (50F - Cold Holding) cooked pasta (50-52F - Cold Holding); sour cream (50-52F - Cold Holding); couse couse (50-52F - Cold Holding); saffron cooked onions 3:30 (99F - Cooling); cooked shrimp (50F - Cold Holding); farmers cheese (50F - Cold Holding)
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Sausage cooked Half and half Milk
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior all reach in coolers in kitchen
[53A-01-7] Manager or person in charge lacking proof of food manager certification. GM
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu Eggs Benedict Scallops Ceviche under cooked Tuna Under cooked Steak Tartar
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located by mop sink
[53B-13-5] 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.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
[01C-07-4] Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Walk in cooler

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside bin
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -downsta room by exit door
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -3 pieces of grouper, 10 pieces of salmon
[29-18-4] Drain cover(s) missing at triple sink, dish machine
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler at bar
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back screen door
[36-73-4] Floor heavily soiled/has accumulation of debris under cooking equipment and bar area.
[16-03-4] New dish machine being installed next week.
[36-62-4] Light not functioning in server station.
[22-41-4] New machine is being installed next week.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in dish area in kitchen -1 flying insect in server area -multiple ants traveling around soda station in server area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -3 pieces of grouper, 10 pieces of salmon
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[53B-13-5] 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.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by soda boxes in downstairs storage area.

Disposition: Warning Issued
[10-14-5] Ice bucket not stored inverted between uses in ice room
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside bin
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -downsta room by exit door
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -3 pieces of grouper, 10 pieces of salmon
[35A-03-4] Dead roaches on premises. -1 inside ice machine room, 1 downstairs storage area.
[29-18-4] Drain cover(s) missing at triple sink, dish machine
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler at bar
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back screen door
[36-73-4] Floor heavily soiled/has accumulation of debris under cooking equipment and bar area.
[16-03-4] Heavy Accumulation of debris inside warewashing machine in kitchen
[23-24-4] Heavy Buildup of food debris/soil residue on equipment door handles.
[10-12-5] In-use ice scoop stored on soiled surface between uses. -ice scoop in standing water in dirty metal pan by soda station in server area.
[36-62-4] Light not functioning in server station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers in kitchen and bar heavily soiled. -shelf under oven on cook line heavily soiled. -interior of fryer cabinets -top back of fryers -filters on hood suppression system
[22-16-4] Reach-in cooler interior/shelves have heavy accumulation of soil residues throughout the establishment.
[25-05-4] Single-service articles improperly stored. -on floor in downstairs storage room
[29-49-6] Standing water in bottom of reach-in-cooler by fryers
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -mop stored above ice bucket I mop room
[08B-12-5] Stored food not covered. -multiple items in walk in freezer and reach in cooler in kitchen
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed berries over prepped carrots in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind trash can in kitchen
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm at bar.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook in kitchen, touching equipment handles, then handling food for prep.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in dish area in kitchen -1 flying insect in server area -multiple ants traveling around soda station in server area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over buttermilk in walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw bulk pork in walk in cooler
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -whipped cream cheese, honey butter in upright reach in cooler by dough mixer, Caesar dressing, ranch, avocado ranch, pork Dijon sauce, poutine in walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -whipped cream cheese, honey butter in upright reach in cooler by dough mixer, Caesar dressing, ranch, avocado ranch, pork Dijon sauce, poutine in walk in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -3 pieces of grouper, 10 pieces of salmon
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken wings (46F - Cold Holding), held more than four hours per operator, reach in cooler by fryers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken wings (46F - Cold Holding), held more than four hours per operator, reach in cooler by fryers. Operator discarded.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler by alto sham
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -cutting boards in kitchen -dish racks -shelves in walk in cooler
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -by triple sink
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[53B-13-5] 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.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by soda boxes in downstairs storage area.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside ice machine bin -ice bin at server station
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -patio doors on back patio.
[36-17-5] Floor tiles missing and/or in disrepair. -on cook line
[08B-38-4] Food stored on flooring walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -underneath prep table in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on outside ice machine are dusty -fans in walk in cooler -gaskets in reach in coolers and reach in freezers
[29-08-4] Plumbing system in disrepair. -condenser leaking in reach in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-12-4] Utensils in poor condition. -mop basting brushes in dish area
[41-07-4] Container of medicine improperly stored. -next to single service soufflé cups.
[28-12-4] Establishment operating with changed menu and/or increased seating without septic system approval for such change. establishment operating on septic tank. -currently 199 seats with 160 approved. If operator adds outside patio, seats will increase from 199.
[50-08-7] 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/
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -pickle containers in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boiled eggs in walk in cooler. -raw salmon over milk in reach in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks and créme fraiche in reach in cooler. Operator discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks in reach in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb by back door missing vacuum breaker
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in prep area -sandwich press in prep area. -chopper in dish area
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -downstairs public space with bar added with additional seats and outside patio.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -grits, mashed potatoes, sauces, all in walk in cooler.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside ice machine bin -ice bin at server station
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -patio doors on back patio.
[36-17-5] Floor tiles missing and/or in disrepair. -on cook line
[08B-38-4] Food stored on flooring walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in flour container in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -underneath prep table in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on outside ice machine are dusty -fans in walk in cooler -gaskets in reach in coolers and reach in freezers
[29-08-4] Plumbing system in disrepair. -condenser leaking in reach in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-12-4] Utensils in poor condition. -mop basting brushes in dish area
[41-07-4] Container of medicine improperly stored. -next to single service soufflé cups.
[28-12-4] Establishment operating with changed menu and/or increased seating without septic system approval for such change. establishment operating on septic tank. -currently 199 seats with 160 approved. If operator adds outside patio, seats will increase from 199.
[50-08-7] 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/
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -pickle containers in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boiled eggs in walk in cooler. -raw salmon over milk in reach in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks and créme fraiche in reach in cooler. Operator discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks in reach in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb by back door missing vacuum breaker
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in prep area -sandwich press in prep area. -chopper in dish area
[31A-04-4] Handwash sink reinstalled. Water reaching only 79 degrees F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -in kitchen
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -downstairs public space with bar added with additional seats and outside patio.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -grits, mashed potatoes, sauces, all in walk in cooler.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -outside ice machine bin -ice bin at server station
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -patio doors on back patio.
[36-17-5] Floor tiles missing and/or in disrepair. -on cook line
[08B-38-4] Food stored on flooring walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in flour container in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -underneath prep table in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on outside ice machine are dusty -fans in walk in cooler -gaskets in reach in coolers and reach in freezers
[29-08-4] Plumbing system in disrepair. -condenser leaking in reach in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-12-4] Utensils in poor condition. -mop basting brushes in dish area
[41-07-4] Container of medicine improperly stored. -next to single service soufflé cups.
[28-12-4] Establishment operating with changed menu and/or increased seating without septic system approval for such change. establishment operating on septic tank. -currently 199 seats with 160 approved. If operator adds outside patio, seats will increase from 199.
[50-08-7] 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/
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -pickle containers in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boiled eggs in walk in cooler. -raw salmon over milk in reach in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks and créme fraiche in reach in cooler. Operator discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. ranch dressing, tartar sauce, chorizo sauce, fresh garlic/oil, bolognese sauce, all in walk in cooler. -cooked egg yolks in reach in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb by back door missing vacuum breaker
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in prep area -sandwich press in prep area. -chopper in dish area
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -in kitchen on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -in kitchen
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -downstairs public space with bar added with additional seats and outside patio.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -grits, mashed potatoes, sauces, all in walk in cooler.