Hotel Flor the Dan Restaurant

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In bucket standing water at 80F

Basic - Insect control device installed over food preparation area. On prep line and over ice machine.

High Priority - Live, small flying insects found 6 live flies in bar area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale Cold holding: Gouda cheese 50F cook eggs 50F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler on cooks line closest to dish washer See stop sale Cold holding: Gouda cheese 50F cook eggs 50F held over 4 hours ambient air temp 50F

Intermediate - Handwash sink not accessible for employee use at all times. Sheet tray in front of the sink on cooks line manager removed by sink **Corrected On-Site**

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar area tested at 73F ran over 2 minutes

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked raw salmon poached eggs. - From follow-up inspection 2025-03-28: Cited 3-18-25 **Time Extended**

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. Tested 2 times at 0 ppm dissolution with management to use three compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked raw salmon poached eggs.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Walk in cooler has floor damage.

Basic - Floor soiled/has accumulation of debris. Bar area and some parts of dry storage.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Paint peeling on ceiling, in walk in cooler **Warning** - From follow-up inspection 2024-02-12: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Rusted shelving in walk in cooler **Warning** - From follow-up inspection 2024-02-12: **Time Extended**

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/. plans do not match the plans we have on file and will need to be re submitted before license can be issued. Plans on file from 2021 do not include any seating, bar area, walk in cooler 2 ice machines, and area for food preparation with mixer, slicer, and other equipment. **Warning** - From follow-up inspection 2024-02-12: Spoke to Tara T at plan review, confirmed per Duke I, ok to use 1 license for extended seating and bar downstairs, under main kitchen. Plans turned in but still under review. **Time Extended**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Paint peeling on ceiling, in walk in cooler **Warning**

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing properly operator called for maintenance and upon my arrival, the operator was already using the 3 compartment sink for proper sanitation. **Corrective Action Taken** **Warning**

Basic - Equipment in poor repair. Rusted shelving in walk in cooler **Warning**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ plans do not match the plans we have on file and will need to be re submitted before license can be issued. **Warning**

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/. plans do not match the plans we have on file and will need to be re submitted before license can be issued. Plans on file from 2021 do not include any seating, bar area, walk in cooler 2 ice machines, and area for food preparation with mixer, slicer, and other equipment. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled in kitchen

Basic - Floors not maintained smooth and durable. Tiles broken in side area of Ballroom

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on hot line, and reach in coolers on line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on hot line **Repeat Violation**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp over raw cut steaks, that will be cooked to desired temperature of the guest.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed, operator needs Breaker at end of splitter not connected to chemical system

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Chicken in hot box, 115F operator reheated to 165F, and placed back in kitchen.

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. Issued to operator via email.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On service end of hot line, operator had employee replace them.

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Potentially Hazardous Food Held at Proper Temperature

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

Proper Sanitizer Contact Time and Concentration

Lighting Adequate; Required Shields in Place

Plumbing Maintained; Sewage Disposal