NORWOODS RESTAURANT
400 2 AVE
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 12 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 5/2/2025
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-02: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-02: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. Bartenders on duty no food handler training available - From follow-up inspection 2025-04-28: Provided for Aryiel **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-02: **Time Extended**
Food safety inspection conducted on 5/2/2025 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 5/1/2025
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer - From follow-up inspection 2025-04-28: Cooked onions from unknown date **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
- 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar Repeat Violation - From follow-up inspection 2025-04-28: Approximately 10 **Time Extended** - From follow-up inspection 2025-05-01: Approximately 6 in the bar Admin Complaint
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. Bartenders on duty no food handler training available - From follow-up inspection 2025-04-28: Provided for Aryiel **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
Food safety inspection conducted on 5/1/2025 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 4/28/2025
High Priority
4
Intermediate
4
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 1946 bar - From follow-up inspection 2025-04-28: **Time Extended**
- 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer - From follow-up inspection 2025-04-28: Cooked onions from unknown date **Time Extended**
- 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar Repeat Violation - From follow-up inspection 2025-04-28: Approximately 10 **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-28: **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mashed potatoes 4/17 Cinnamon butter 4/11 Diced salad chicken 4/16 Evaporated milk 4/3 Vodka 4/17 Gumbo 4/16 Pimento 4/13 Rice 4/16 Diane butter 4/15, 4/9 Miso 4/16 Diced chicken 4/16 Sausage 4/17 - From follow-up inspection 2025-04-28: French onion 4/12, 4/20, pimento 4/21, goat cheese 4/19, **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Burre blanc - From follow-up inspection 2025-04-28: Burre blanc 109F **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter - From follow-up inspection 2025-04-28: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Runny eggs on brunch menu - From follow-up inspection 2025-04-28: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel - From follow-up inspection 2025-04-28: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. Bartenders on duty no food handler training available - From follow-up inspection 2025-04-28: Provided for Aryiel **Time Extended**
Food safety inspection conducted on 4/28/2025 revealed 10 total violations (4 high priority, 4 intermediate, 2 basic).
Inspection on 4/24/2025
High Priority
5
Intermediate
4
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 1946 bar
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can in three compartment sink area over clean pans
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of mixer Gaskets and surrounding area stained in waitstation area of 1946 bar
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer
- 35A-02-7:High Priority - Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 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. Mashed potatoes 4/17 Cinnamon butter 4/11 Diced salad chicken 4/16 Evaporated milk 4/3 Vodka 4/17 Gumbo 4/16 Pimento 4/13 Rice 4/16 Diane butter 4/15, 4/9 Miso 4/16 Diced chicken 4/16 Sausage 4/17
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Burre blanc
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles over cutting boards Corrected On-Site
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Runny eggs on brunch menu
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel
- 11-26-1:Intermediate - 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. Bartenders on duty no food handler training available
Food safety inspection conducted on 4/24/2025 revealed 13 total violations (5 high priority, 4 intermediate, 4 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in bar area, 1946 lounge Warning - From follow-up inspection 2024-12-03: 3 **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced tomatoes 11/14, 11/18 Warning - From follow-up inspection 2024-12-03: Diane Butter 11/16 **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rebecca and Tim Warning - From follow-up inspection 2024-12-03: Tim no longer employed No certification for Rebecca **Time Extended**
Food safety inspection conducted on 12/3/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 11/26/2024
High Priority
6
Intermediate
2
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 08B-38-4:Basic - Food stored on floor. Bus tubs under walk in freezer shelving Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer head - shelf below ansul Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In several coolers Corrected On-Site 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. - Main dish 0 ppm cl - 1946 lounge 0 ppm cl Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in bar area, 1946 lounge Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled raw shell eggs over product Corrected On-Site 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. Pumpkin purée in the bar labeled 12/21 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. Diced tomatoes 11/14, 11/18 Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 46F overnight in bar cooler Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard, light debris Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rebecca and Tim Warning
Food safety inspection conducted on 11/26/2024 revealed 12 total violations (6 high priority, 2 intermediate, 4 basic).
Inspection on 6/7/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout. Warning - From follow-up inspection 2024-04-08: plans completed but not submitted **Time Extended** - From follow-up inspection 2024-06-07: Received by Andrea Reese 6/5/24 **Time Extended**
Food safety inspection conducted on 6/7/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/8/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Under shelving in walk in freezer Warning - From follow-up inspection 2024-04-08: **Time Extended**
- 16-48-4:Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Inside large plastic wet nesting containers Warning - From follow-up inspection 2024-04-08: **Time Extended**
- 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked onions Warning - From follow-up inspection 2024-04-08: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Warning - From follow-up inspection 2024-04-08: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris Warning - From follow-up inspection 2024-04-08: **Time Extended**
- 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/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout. Warning - From follow-up inspection 2024-04-08: plans completed but not submitted **Time Extended**
Food safety inspection conducted on 4/8/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 2/6/2024
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline shelving Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Under shelving in walk in freezer Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above fryers Warning
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Inside large plastic wet nesting containers Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle. Operator discarded Corrected On-Site Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Potatoes prior to cutting Warning
- 25-17-4:Basic - Single-service articles stored in a soiled container. Loose food debris in containers holding temperature markers Warning
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked onions 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. Alfredo up to 49F in the middle. Potatoes 48F. Both cooling overnight. See stop sale 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. Lobster stock 1/22, etouffee 1/29 Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout. 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. Pork from Sunday in pantry station Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Peroxide tree house bar Corrected On-Site Warning
Food safety inspection conducted on 2/6/2024 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).
Inspection on 11/20/2023
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-34-4:Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen. Warning - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
- 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. - chicken cooked 09/18, dated for discard on 10/02; Warning - From follow-up inspection 2023-09-22: - chicken cooked 09/18, dated for discard on 10/02; **Time Extended** - From follow-up inspection 2023-11-20: Sous vide cooked ham chipped made 11/07, stored in walk in cooler. Pot pie filling 11/12 See stop sale **Time Extended**
- 03G-41-1:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon Warning - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-20: Admin Complaint
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of ready to eat food held over 48 hours Warning - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-20: Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : 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. - cook chill process being conducted - ROP of raw meats over 48 hours Warning** Warning - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-20: Admin Complaint
Food safety inspection conducted on 11/20/2023 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 9/22/2023
High Priority
2
Intermediate
5
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door in warewashing area Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below fryers Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 14-42-4:Basic - - From initial inspection : Basic - Hood filters out of alignment in automatic fire suppression/exhaust system. Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 14-34-4:Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen. Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - fryer hood filters - exterior of fryers - door frame on prepped foods walk in cooler Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 small flies in corner of prep room, near mixer - 1 near handsink in prep room - 1 on edge of shelf next to double door cooler in expediting area Warning - From follow-up inspection 2023-09-22: - 1 small fly in corner of prep room, near mixer **Time Extended**
- 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. - chicken cooked 09/18, dated for discard on 10/02; Warning - From follow-up inspection 2023-09-22: - chicken cooked 09/18, dated for discard on 10/02; **Time Extended**
- 03G-41-1:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of ready to eat food held over 48 hours Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - cutting boards Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. New employees with no food handler training Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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. - cook chill process being conducted - ROP of raw meats over 48 hours Warning** Warning - From follow-up inspection 2023-09-22: **Time Extended**
Food safety inspection conducted on 9/22/2023 revealed 13 total violations (2 high priority, 5 intermediate, 6 basic).
Inspection on 9/21/2023
High Priority
7
Intermediate
7
Basic
9
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - near hot holding bins - server area, over wrapped silverware 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. - cellphone on cutting board at cookline Corrected On-Site Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door in warewashing area Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below fryers Warning
- 14-42-4:Basic - Hood filters out of alignment in automatic fire suppression/exhaust system. Warning
- 14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - fryer hood filters - exterior of fryers - door frame on prepped foods walk in cooler Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. - green onions Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 small flies in corner of prep room, near mixer - 1 near handsink in prep room - 1 on edge of shelf next to double door cooler in expediting area Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi and salmon available around 130F upon request 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. - chicken cooked 09/18, dated for discard on 10/02; 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. - butter, 09/13; etouffee, 09/11; Alfredo 09/11; whipped butter, 09/13; whipped goat cheese, 09/11; housemade mayonnaise, 09/14; Warning
- 35A-23-4:High Priority - Roach excrement and/or droppings present. - green storage shed Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced cheese 45-46; less than 1 hour, double panned in server salad cooler - dairy product, 50F, tree house bar. Manager discarded product Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion soup, 128-134F Warning
- 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon Warning
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of ready to eat food held over 48 hours Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - cutting boards Warning
- 11-26-1:Intermediate - 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. New employees with no food handler training Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and beurre blanc not on time plan Warning
- 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. - cook chill process being conducted - ROP of raw meats over 48 hours Warning** Warning
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hummus marked with frozen date 9/11 in reach in cooler Warning
Food safety inspection conducted on 9/21/2023 revealed 23 total violations (7 high priority, 7 intermediate, 9 basic).