PILARS, MARKET TO TABLE, AXUM COFFEE
146 W PLANT ST STE 140
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
2
Intermediate
5
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over dry storage area in the back of the kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in the dish area.
- 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. In sugar container
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by cook line
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk incooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink and hand washing sink Wall by dishwasher soiled
- 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. Per operator from day prior. Veal stock (52F - Cooling)
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Veal stock (52F - Cooling)
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In a bucket covered Onion Cream: container too tall to allow enough circulation of air.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table in the kitchen.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator marked items on the menu. Corrected On-Site
- 02A-01-5: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. Operator printed and posted. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid at the bar. Operator labeled. Corrected On-Site
Food safety inspection conducted on 3/26/2025 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).
Inspection on 12/2/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Provided seating change form to operator
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer In reach in freezer in the kitchen area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezer
Food safety inspection conducted on 12/2/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 4/19/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dish room
- 36-62-4:Basic - Light not functioning. -dish room
- 38-01-4:Basic - Light shield damaged/in disrepair. -dish room
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -bar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket in reach in bar cooler soiled and torn -gasket on walk in beer cooler soiled
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -bucket first tested 0 ppm; corrected to 200 ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 46F@4:50pm in pull out drawer. In drawer 30 minutes. Removed by chef to walk in cooler. Tested 5:15 pm 42F. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/19/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 1/5/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster in Pilar's Bar - From follow-up inspection 2024-01-05: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to quick chill cooked shrimp (46F - Cold Holding)41; sliced tomatoes (46F - Cold Holding)37; house made blue cheese (46F - Cold Holding36 2nd temp) Corrected On-Site - From follow-up inspection 2024-01-05: Diced tomatoes 42° Blue cheese house 40° Shrimp cooked 45-47° **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-05: **Time Extended**
Food safety inspection conducted on 1/5/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 12/27/2023
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water of Pilars bar
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Soiled gaskets reach in freezer
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on the floor Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cauliflower over prepped cauliflower in walk in cooler Corrected On-Site Repeat Violation
- 29-17-4:Basic - Waste line missing at soda gun holster in Pilar's Bar
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm 50ppm Corrected On-Site Repeat Violation
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. On Tuna Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Hummus 12/5
- 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. Operator moved to quick chill cooked shrimp (46F - Cold Holding)41°; sliced tomatoes (46F - Cold Holding)37°; house made blue cheese (46F - Cold Holding36° 2nd temp) Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours per operator reheating potato purée (128F - Hot Holding)reheat 175° Corrected On-Site Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink set up as dump sink Corrected On-Site
- 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. Tuna Tartare 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.
- 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. Hummus 12/5
Food safety inspection conducted on 12/27/2023 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).