The Botanist Social

Year by year

Inspections

1. Oct 10, 2025 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES - Not Corrected

     No HACCP plan has been approved for ROP of raw and cooked chicken and beef.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The handsink located in the basement toilet room of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Evidence of pests observed in basement. Small roach observed near prep sink, large roach observed in kitchen area and toilet room. Several dead roaches observed near traps and around perimeters in basement kitchen area.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     1) Floors under bar area area soiled with straws, beer caps, and are unclean. 2) Employee toilet room (floors, toilet, sink) in basement is unclean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer chlorine and quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

2. Oct 8, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In walk-in cooler, several items being cold held have a datemark that exceeds 7 days such as pork dated for discard 10/3, salmon 10/3, potato 10/3, mushroom stock 10/3. Mashed potatoes and broth no date. In kitchen salad prep cooler, sliced tomato and whipping cream no date. Date marking system involves writing prep date and discard date for 7 days later on tape.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No HACCP plan has been approved for ROP of raw and cooked chicken and beef. Several packages of vacuum packaged product observed in basement chest freezer, 1-door freezer, walk-in cooler, and cookline drawer.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the basement toilet room of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     1. Basement handwashing sink water is turned off due to leak. There is no soap or paper towel. 2. In bar area, hot water faucet is loose and when turned does not provide hot water.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available for hand drying at bar or kitchen sink near dish machine.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed in basement. Small roach observed near prep sink, large roach observed in kitchen area and toilet room. Several dead roaches observed near traps and around perimeters in basement kitchen area.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     1) Floors under bar area area soiled with straws, beer caps, and are unclean. 2) Employee toilet room (floors, toilet, sink) in basement is unclean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine and quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: 1) in bar area ice scoop is stored touching syrup bottles. 2) in kitchen, ice cream scoop stored in a container of water at room temperature.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) Halved tomatoes in salad prep cooler double panned at 51F. Other items <41F. 2) 3-door main prep cooler, cooked meat 52F X2 pans, lobster 47F, garlic cream 43.5, gnocchi 51F, cream 51F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. When calibrated in ice water the thermometer reads in the 60Fs.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in 3-door prep cooler has aged and the scale is not readable.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

3. Nov 21, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The food prep sink in the basement does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     Hot water at kitchen handwashing sink closest to dish machine is turned off below.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

4. Nov 15, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink in the basement does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing asterisk on foods that are served raw or undercooked such as steaks. Reminder statement is present on page.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     In walk-in cooler, raw shell eggs and egg yolks stored above milk and Brussel sprouts.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Date marking system is in place and most items are datemarked, expiration date is used. Many datemarks are inaccurate and exceed 7 days in the past or future. In walk-in, Sweet potato dated 11/7, lobster mix dated 10/28 and 11/4. Creamy sauce dated 11/27 should be dated 11/17. Several other items are dated with expiration too far into future, gravy dated 11/29 and risotto dated 11/25. In kitchen, cooked mushroom dated with expiration of 11/12, mascarpone 11/10, and short rib sauce 11/2, cream not dated. Cream cheese sauce dated 11/26 and made on 11/14 should be 11/20.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish (red snapper) in reduced oxygen packaging (ROP) is being improperly thawed. Package instructions state to remove from packaging.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hot water at kitchen handwashing sink closest to dish machine is turned off below.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No HACCP plan has been approved for in house reduced oxygen packaging (ROP) of RTE chicken and short ribs.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in the bar area.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration in the bar dish machine is at 0ppm. The sanitizer concentration in the kitchen dish machine is at 10ppm and is no longer yellow in color.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Quat sanitizer used in wiping cloth buckets is not being used according to manufacturer`s use directions, concentration is well over >>500ppm. Directions state to use at 150-400ppm.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

5. Nov 8, 2021 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Other

     LIGHT SHIELDING

     Lights located in bar area intensity is extremely dark below required. It is below 50 candle foot.

     Correction: At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT. WFC 6-303.11 Good Retail Practice

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Maintain the physical facilities so they are in good repair at all times. The ceiling tiles must be replace in the kitchen and light shield cover replace or repaired

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Counter tops in bars, shelving, contain heavy dust. It is not clean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Tools, boxes, debris stored in the food establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114