DirtyFLRestaurant Inspection Data

ROOT & BRANCH BISTRO & BAR

1200 OAKLEY SEAVER DR STE 102 & 104

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10827253

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front hallway Repeat Violation - From follow-up inspection 2025-04-28: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in cooler on cook line - From follow-up inspection 2025-04-28: **Time Extended**

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10750936

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front hallway Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface. -under cutting board on cook line. Operator removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -reach in cooler on cook line
  • 08B-38-4:Basic - Food stored on floor. -oil in dry storage, containers of rice and flour in kitchen Repeat Violation
  • 36-64-5:Basic - Objectionable odors in kitchen
  • 29-49-6:Basic - Standing water in bottom of beer reach-in-cooler in bar.
  • 08B-12-5:Basic - Stored food not covered. -prepped onions in walk in cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed celery over blanched broccolini in walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish machine and prep area
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle at triple sink Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03D-02-5:High Priority - 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 ); Warning
  • 01B-36-5:High Priority - 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 ); Warning
  • 22-41-4:High Priority - 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 Corrected On-Site
  • 35A-02-7:High Priority - 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 Repeat Violation Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - 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. Corrected On-Site
  • 01B-02-5:High Priority - 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 Admin Complaint
  • 03A-02-5:High Priority - 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 Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 03D-15-4:Intermediate - 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 Warning
  • 22-02-4:Intermediate - 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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -strainer in hand sinks in bar and cook line Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - 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

Inspection Date: 12/27/2024

Inspection #: Visit ID: 8722949

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -liquor room Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook on cook line wearing watch while preparing food.
  • 14-11-5:Basic - Equipment in poor repair. -reach in cooler on cook line
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -front door
  • 08B-38-4:Basic - Food stored on floor. -oil in back storage area.operator corrected Corrected On-Site
  • 10-01-5:Basic - 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. Corrected On-Site
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside dough machine in kitchen Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink, triple sink
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insects in mop sink area Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked shrimp in walk in cooler. Operator relocated. Corrected On-Site Repeat Violation
  • 01B-24-5:High Priority - 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. Repeat Violation
  • 12A-09-4:High Priority - 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.
  • 03A-02-5:High Priority - 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. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -cutting boards on cook line Repeat Violation
  • 02B-01-5:Intermediate - 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. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dish area and on cook line Corrected On-Site Repeat Violation
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator discarded
  • 53B-13-5:Intermediate - 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.

Inspection Date: 6/17/2024

Inspection #: Visit ID: 8694814

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall throughout kitchen. Warning - From follow-up inspection 2024-06-17: **Time Extended**
  • 35A-01-4:Intermediate - - From initial inspection : Intermediate - Nonservice animals in the food establishment or on premises. - From follow-up inspection 2024-06-17:

Inspection Date: 6/14/2024

Inspection #: Visit ID: 8579275

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cornstarch container, panko container and flour container Corrected On-Site Repeat Violation Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in bar. Repeat Violation Warning
  • 36-36-4:Basic - Ceiling tile missing in dry storage area. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area. Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area Warning
  • 40-06-5:Basic - 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 Repeat Violation Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -bar area Warning
  • 36-24-5:Basic - Hole in or other damage to wall throughout kitchen. Warning
  • 10-14-5:Basic - Ice bucket not stored inverted. Corrected On-Site Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 23-03-4:Basic - 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 Warning
  • 08B-12-5:Basic - Stored food not covered. -noodles in walk in freezer Repeat Violation Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over blanched caulini in walk in cooler. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -salt container on prep table in kitchen Repeat Violation Warning
  • 03D-02-5:High Priority - 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 Warning
  • 01B-36-5:High Priority - 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 Warning
  • 35A-02-6:High Priority - 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 Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over prepared foods in walk in cooler. Repeat Violation Warning
  • 02C-01-5:High Priority - 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 Repeat Violation Warning
  • 01B-24-5:High Priority - 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 Warning
  • 01B-02-5:High Priority - 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 Repeat Violation Warning
  • 03A-02-5:High Priority - 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 Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -sanitizer stored next to clean dishes in dish area, on prep table by sofrito. Corrected On-Site Repeat Violation Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -French fries (45F - Cooling) prepared yesterday Warning
  • 22-02-4:Intermediate - 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 Repeat Violation Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -multiple eggs Benedict entrees. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women's restroom. Corrected On-Site Warning
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises.
  • 03G-50-1:Intermediate - 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 Warning
  • 02B-02-5:Intermediate - 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. Corrected On-Site Warning
  • 02C-02-5:Intermediate - 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 Warning

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8579213

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2024-02-20: Admin Complaint
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in dry storage Warning - From follow-up inspection 2024-02-20: Admin Complaint
  • 02C-01-5:High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2024-02-20: Cooked in house red pepper sauce 1/5 Cooked Moroccan Quail 2/13 Cooked beef ravioli filling 2/2 Cooked cream corn 1/30 Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2024-02-20: Cooked in house red pepper sauce 1/5 Cooked Moroccan Quail 2/13 Cooked beef ravioli filling 2/2 Cooked cream corn 1/30 Admin Complaint
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In prep area and in kitchen and in bar Corrected On-Site Warning - From follow-up inspection 2024-02-20: In prep area Admin Complaint
  • 02B-04-5:Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2024-02-20: Admin Complaint
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2024-02-20: Admin Complaint
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions not dated in bar area Warning - From follow-up inspection 2024-02-20: Admin Complaint

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8345269

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food in potato starch Corrected On-Site Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in dry storage Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in bar Corrected On-Site Warning
  • 40-06-5:Basic - 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 Corrected On-Site Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation squeezing and slicing lemons with full beard Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation squeeze lemons Warning
  • 08B-38-4:Basic - Food stored on floor. In kitchen and dry storage and walk in cooler Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken** Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen, bar Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Kitchen hand sink leaking Hot water turned off in bar Warning
  • 08B-12-5:Basic - Stored food not covered in walk in freezer Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine and behind potato slicer Warning
  • 03D-02-5:High Priority - 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); Warning
  • 22-45-4:High Priority - 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 Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork belly in walk in cooler. Warning
  • 02C-01-5:High Priority - 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 Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen Warning
  • 01B-02-5:High Priority - 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 Warning
  • 03A-02-5:High Priority - 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) Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray chemical hanging next oil Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 11-27-4:Intermediate - 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. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Not monitored Warning
  • 53A-03-7:Intermediate - 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 Warning
  • 22-02-4:Intermediate - 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 Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In prep area and in kitchen and in bar Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Lemon slicer rinsed of in bar handsink Warning
  • 02B-04-5:Intermediate - 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 Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine or quaternary Warning
  • 51-16-7:Intermediate - 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 Warning
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions not dated in bar area Warning