Uptown Eats

Problems were found that had to be fixed. The inspector will come back to check.

• Labeling, date marking and consumer advisory
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken date marked 9-7-26, employee stated chicken was removed from freezer on 9-14. Employee date marked pull date on cooked chicken.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Cutting board on cooler behind front counter. Cutting board in side prep area. Cutting board on deli cooler in kitchen.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in side prep area soiled with food debris.
  • High priority: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizer behind front counter tested at 0ppm. Employee remade sanitizer solution. Sanitizer retested at 200ppm.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Operator stated that he installed closing arms but they ripped out
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes, phone, and vape pen stored on shelf above deli cooler in kitchen. Employee removed items from shelf.
• Other sanitary and safe operation
  • 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/. Establishment previously submitted a plan review application in October 2025. Discussed re-submitting current layout for area that was previously a retail space. Area has tables, chairs, hand sink, ice machine, cold holding refrigerator, freezer, dry storage racks. Provided the following handouts: Plan Review Requirements (DBPR Form HR 5030-082) Plan Review for Fixed Public Food Service Establishment (DBPR HR-7005) Discussed updating the plans to match the current layout, completing the required application, and then submitting the updated plans, application, and menu to the plan review email within 60 days of the callback date

The inspector came back and found the problems fixed.

• Food out of temperature
  • 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. During the callback inspection food was not being prepared or served. Discussed time stamping with operator on items held on time.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Blade guard on slicer stills has food debris located on it.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
• Plumbing and backflow prevention
  • Intermediate: Water treatment device has not been inspected or serviced according to manufacturer's instructions. Operator stated that filter is on order.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • High priority: Rodent rub marks present along walls/ceilings. Discussed with operator to paint or clean pipe.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Violation will time extended 60 days from initial inspection on 7/15/2026.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • 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. No time stamp on quiche on cook line.
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched scone with bare hands and then placed scones on plate to serve to customer. Inspector discussed with employee and operator about alternate serving possibilities. Tongs, parchment paper etc.
• Handwashing and hygienic practices
  • High priority: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs wearing single service gloves and then proceeded to grab sauce bottle and scoop for cheese. Employee washed hands. Inspector educated employee about proper hand washing practices.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of prep table in prep area. Bottle was removed.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Ramekins stored in chi tea, earl grey tea, and decaf espresso.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Blade guard of slicer on table of slicer on prep table in prep room. Stand mixer in prep area soiled.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior in prep area soiled with backed on debris.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. Oven handle in prep area. Cooler handles in prep cooler area.
• Single-service items
  • Basic: Single-service articles improperly stored. Pizza boxes in freezer and cooler room stored on floor.
• Plumbing and backflow prevention
  • Intermediate: Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter under by espresso machine dated 1-2-25
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Hand washing sink blocked by plastic container. Container was removed from hand sink.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door in dinning room.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found 3 flies (2) flies flying in front bar area not landing on any food contact surfaces. (1) fly in cooler freezer room not landing on any food contact surfaces.
  • Basic: Dead roaches on premises. 3 dead roaches in under double door reach-in-cooler in cooler freezer room. 2 dead roaches under dry storage rack holding containers of food in bags. 3 dead roaches in corner of room next to table and chairs in added dining room area. 5 dead roaches under black floor storage cabinet in hallway next to bathroom.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings under silver double door reach-in-cooler in freezer cooler room. Approximately 15 rodent droppings under dry storage racks storing plastic containers of food products and metal cans. Approximately 20 rodent droppings next to glass double door cooler and dry storage racks storing plastic containers of food in corner.
  • High priority: Rodent rub marks present along walls/ceilings. On pipe coming from ceiling in room containing ice machine.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. In room housing ice machine.
  • Basic: Floor soiled/has accumulation of debris. Throughout restaurant. Under prep tables. Under cooler and freezers in cooler freezer room. Under equipment and shelving in bar area.
• Chemicals and toxic substances
  • High priority: Rodent bait not contained in a covered, tamper-resistant bait station. Bag of rodent bait in corner next to freezer in cooler freezer room.
  • High priority: Pesticide-emitting strip present in food prep area. Under front counter where coffee and drink preparation takes place.
• Other sanitary and safe operation
  • 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/. Establishment previously submitted a plan review application in October 2025. Discussed re-submitting current layout for area that was previously a retail space. Area has tables, chairs, hand sink, ice machine, cold holding refrigerator, freezer, dry storage racks. Provided the following handouts: Plan Review Requirements (DBPR Form HR 5030-082) Plan Review for Fixed Public Food Service Establishment (DBPR HR-7005) Discussed updating the plans to match the current layout, completing the required application, and then submitting the updated plans, application, and menu to the plan review email within 60 days of the callback date.