Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee canned drink stored directly on top of wrapped steak inside reach-in freezer at cookline. Manager removed drink from freezer during this inspection. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
One fly flying in kitchen at cookline.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Inside reach-in freezer at cookline:
Open bag of raw chicken stored on wire shelf directly above box containing frozen churros. Manager moved the bag of raw chicken to the bottom shelf during this inspection. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Inside reach-in freezer at cookline:
Open pan of raw chicken wings stored on wire shelf directly above raw fish and raw pork. Manager moved the raw chicken wings to the bottom shelf during this inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Inside reach-in cooler near cookline:
raw steak (58F - Cold Holding). Employee at cookline stated she had the steak out approximately 30 minutes prior. Inspector had employee place the steak into a freezer to rapidly cool to 41F.
Inside reach-in freezer inside storage shed:
chicken (60F - Cold Holding). Employee at cookline stated she was working with the chicken at approximately 10am, then placed it back into the freezer and the door did not close properly. Inspector had employee place the chicken on a tray and move it to another freezer to rapidly cool to 41F. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Inside pan on shelf at cookline:
beef (86F - Hot Holding). Employee stated the beef has been held at the cookline for approximately 45 minutes. Employee voluntarily discarded the beef. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior and exterior of large onion storage bin at cookline stained and soiled with food debris. **Repeat Violation**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
