DirtyFLRestaurant Inspection Data

THE VIOLET STONE

2134 9 AVE N

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10848140

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved. - From follow-up inspection 2025-05-29: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall at front of kitchen. - From follow-up inspection 2025-05-29: **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/. Hours of operation 11:30-9 Monday- Saturday and 11:30-8:30 Sunday Observed bar seating with 5 seats inside , exterior seating with 6 seats, front counter area with freezer added , food preparation equipment, coolers and freezer added in kitchen no plan review and walk up service observed. Catering license is a type of food service license that does not offer dine-in, delivery, or take-out of usually individual made-to-order food. Generally, food or drink is prepared in one place (a licensed kitchen) in order to serve it at another location (customer's event). Caterers are most often: used for events like weddings, parties, and meetings hired to prepare certain foods paid by one individual taking food to a predetermined location where it is served View our Catering Brochure / Spanish There are 2 alternatives to holding a catering license that may suit your needs better: Option 1 a' Any licensed public food service establishment may also provide catering services without holding a separate catering license from the division. A Seating (SEAT) or Non-Seating (NOST) license can also perform catering services. Option 2 a' Mobile Food Dispensing Vehicles (MFDVs) can travel from place to place and sell or serve food to anyone, unlike vehicles used only to transport catered food to a contracted service location. For more information about MFDVs, see the division's Guide to MFDVs and Hot Dog Carts. - From follow-up inspection 2025-05-29: **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. Employee in kitchen employed 90 days no employee training. All other employees Less than 60 days employed per management. - From follow-up inspection 2025-05-29: **Time Extended**

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10845109

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 45 dead flies on sticky trap in rear 27 dead flies observed on a trap in trash can inside kitchen. 6 dead roaches on sticky trap behind front counter
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled on all reach in coolers.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard in front of three compartment sink soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Located on front counter across from reach in coolers. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and lighter on prep table.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees working with food no hair restraint.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall at front of kitchen.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in coolers on cook line.
  • 33-16-4:Basic - Open dumpster lid. Lids on dumpsters open.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled with old food debris.
  • 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes stored on floor at front counter.
  • 35A-02-7:High Priority - Live, small flying insects found. Accumulation of live flies throughout kitchen. Landing on food contacted surfaces, pots utensils, three compartment sink. 13 live flies in dish and prep area 8 live flies in rear hall to employee restroom 2 live flies in front counter area All flies landing on walls, dirty dishes and pizza paddles
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in front reach in cooler.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over stored raw beef in front reach in cooler next to prep table.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed behind prep table across from reach in coolers.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on floor behind shelves in rear hall to restrooms.
  • 35A-18-4:High Priority - Rodent rub marks present along walls/ceilings. Rodent rub marks on wall and pipes in kitchen near 3 compartment sink.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed adjusting hat with gloved hands and resumed food prep.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two cracked eggs in reach in cooler next to front prep table.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various temperature violations observed from multiple cooling units. Vodka tomato sauce 54F Chorizo cooked 50F Mozzarella 50f Raw beef 57F Provolone 60F White American 58F Coleslaw 48F Employee placed items out of temp on ice.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flies observed landing on prep table. Can opener soiled with food debris, cutting boards soiled and stained on deli reach in coolers.
  • 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/. Hours of operation 11:30-9 Monday- Saturday and 11:30-8:30 Sunday Observed bar seating with 5 seats inside , exterior seating with 6 seats, front counter area with freezer added , food preparation equipment, coolers and freezer added in kitchen no plan review and walk up service observed. Catering license is a type of food service license that does not offer dine-in, delivery, or take-out of usually individual made-to-order food. Generally, food or drink is prepared in one place (a licensed kitchen) in order to serve it at another location (customer's event). Caterers are most often: used for events like weddings, parties, and meetings hired to prepare certain foods paid by one individual taking food to a predetermined location where it is served View our Catering Brochure / Spanish There are 2 alternatives to holding a catering license that may suit your needs better: Option 1 a' Any licensed public food service establishment may also provide catering services without holding a separate catering license from the division. A Seating (SEAT) or Non-Seating (NOST) license can also perform catering services. Option 2 a' Mobile Food Dispensing Vehicles (MFDVs) can travel from place to place and sell or serve food to anyone, unlike vehicles used only to transport catered food to a contracted service location. For more information about MFDVs, see the division's Guide to MFDVs and Hot Dog Carts.
  • 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. Employee in kitchen employed 90 days no employee training. All other employees Less than 60 days employed per management.
  • 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.

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8665632

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-05-08: **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-05-08: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have food debris buildup. Warning - From follow-up inspection 2024-05-08: Cutting boards on cook line have food debris buildup. **Time Extended**

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8338231

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. 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. Employee phone stored above food prep area in kitchen. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 08B-38-4:Basic - Food stored on floor. Soda cans stored on floor of kitchen. Warning
  • 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. Handle of scoop used for flour touching food item. Manager removed. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone with gloves on and did not remove gloves and wash hands. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. 4 live flies in lobby area not landing on food or food contact surfaces. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: pizza sauce (70F - Cold Holding); mozzarella cheese (70F - Cold Holding) Inspector discussed and emailed Time as a Public Health Control. 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. In steam well: cooked onions (109F - Hot Holding); cheese (120F - Hot Holding) Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. 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. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have food debris buildup. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by trash can. Warning
  • 53A-05-6:Intermediate - 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/ Warning
  • 53B-01-5:Intermediate - 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. Warning