THE H
7512 DR PHILLIPS BLVD STE 80
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 10/28/2024
High Priority
4
Intermediate
4
Basic
13
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in dish area.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation in back of house.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation in back of house.
- 08B-38-4:Basic - Food stored on floor. Canned pineapple on floor by lockers. Corrected On-Site Corrected On-Site
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor by dessert station. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in dry storage area.
- 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dishwashing aprons touching cleaned utensils in dishwashing area. Corrected On-Site
- 36-62-4:Basic - Two light bulbs in exhaust hood not functioning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados and mushrooms over prepped vegetables in walk-in cooler. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink in bar area hot water faucet leaking. Hot water turned off by management. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket in cleaning area. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Breadcrumb container not labeled in dry storage area.
- 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. Seared salmon at 50F after overnight cooling in walk-in cooler. Operator discarded.
- 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. Barley dated 10/17/24. Operator discarded.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloth. No chlorine test strips for bar dishwasher available
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in beverage area. Corrected On-Site
- 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.
Food safety inspection conducted on 10/28/2024 revealed 21 total violations (4 high priority, 4 intermediate, 13 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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 without a HACCP plan approved by the Division of Hotels and Restaurants.Cooked lobster and cooked pastrami. Corrected On-Site Warning - From follow-up inspection 2024-08-27: Operator is freezing fresh salmon. Advised operator to submit documentation to Tallahassee for a Haccp Plan.Time Extended** **Time Extended** - From follow-up inspection 2024-10-18: 7 day extension Please email [email protected] tell them you are freezing fresh fish, and vacuum sealing **Time Extended** - From follow-up inspection 2024-10-23: Chef submitted plan and OPQ replied back at 4:50pm on 10/22 Please make sure to answer all questions and make contact with OPQ to work on getting approved in a timely fashion **Time Extended**
Food safety inspection conducted on 10/23/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 without a HACCP plan approved by the Division of Hotels and Restaurants.Cooked lobster and cooked pastrami. Corrected On-Site Warning - From follow-up inspection 2024-08-27: Operator is freezing fresh salmon. Advised operator to submit documentation to Tallahassee for a Haccp Plan.Time Extended** **Time Extended** - From follow-up inspection 2024-10-18: 7 day extension Please email [email protected] tell them you are freezing fresh fish, and vacuum sealing **Time Extended**
Food safety inspection conducted on 10/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/27/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade container used in direct contact with food.Salads bowls. Warning - From follow-up inspection 2024-08-27: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Can open holder is soiled. Warning - From follow-up inspection 2024-08-27: **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 without a HACCP plan approved by the Division of Hotels and Restaurants.Cooked lobster and cooked pastrami. Corrected On-Site Warning - From follow-up inspection 2024-08-27: Operator is freezing fresh salmon. Advised operator to submit documentation to Tallahassee for a Haccp Plan.Time Extended** **Time Extended**
Food safety inspection conducted on 8/27/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 6/17/2024
High Priority
3
Intermediate
9
Basic
5
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing.Bar area. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. Warning
- 08B-38-4:Basic - Food stored on walk in freezer floor.Box of shrimp. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.Servers station and at the bar area. Warning
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Straws at the bar area and servers area. Warning
- 14-31-5:High Priority - Nonfood-grade container used in direct contact with food.Salads bowls. Warning
- 35A-02-6:High Priority - One live small flying insect in kitchen. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Ready to eat salmon stored over vegetables in reach in cooler. Raw shell eggs next to mascarpone in walk in cooler. Corrected On-Site Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Can open holder is soiled. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Beef tartare,raw sushi rolls. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area. 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 without a HACCP plan approved by the Division of Hotels and Restaurants.Cooked lobster and cooked pastrami. Corrected On-Site Warning
- 02A-01-4:Intermediate - 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. Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner at bar area, Warning
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Coffee filters. Warning
Food safety inspection conducted on 6/17/2024 revealed 17 total violations (3 high priority, 9 intermediate, 5 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-39-4:Basic - Avocados not washed prior to preparation. Cut with sticker on in sandwich top reach in cooler on cooks line
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets under prep tables in prep area Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers on clean item shelf
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Tasting spoons on cooks line Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw short rib over steady to eat sauce in under counter cooler on cooks line Corrected On-Site
- 14-14-4:Intermediate - Nonfood-grade basting brush stored with clean equipment in dish room Chef discarded Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing blue toxic substance not labeled at the bar Corrected On-Site
Food safety inspection conducted on 2/6/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).