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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In low boy cooler 10 packages of Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale **Repeat Violation** **Warning**
Basic - Dead roaches on premises.
17 dead roaches in kitchen on floor , shelves with clean and sanitized plates. Discussed with operator to kill clean and sanitize areas.
6 dead roaches on floor next to coolers at bar area. Discussed with operator to kill clean sanitize
2 dead roaches in oven discussed with operator to remove clean and sanitize. **Repeat Violation** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk in cooler cooked beans (60F - Cooling); seafood soup (45F - Cooling) per operator products not portioned or prepared today, operator states product prepared yesterday and left in cooler over night products never reached 41F in 6 hours see stop sale. **Repeat Violation** **Admin Complaint**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled visibly soiled cloth to wipe hands and without washing hands employee began to handle and plate customers food. Discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw shell eggs stored over cooked sausage operator corrected storage.
In walk in cooler raw beef stored over container of sauce operator corrected storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
In walk in cooler 5 gallon bucket of seafood soup per operator product prepared on 1/23/25. See stop sale. **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
18 live roaches in kitchen walking on floor, on wall around electrical outlets , and on clean and sanitized dishes on shelf under prep table. Discussed with operator to kill roaches and clean and sanitize areas. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In low boy cooler 10 packages of Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale **Repeat Violation** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk in cooler cooked beans (60F - Cooling); seafood soup (45F - Cooling) per operator products not portioned or prepared today, operator states product prepared yesterday and left in cooler over night products never reached 41F in 6 hours see stop sale. **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk in cooler container of cooked beef not date marked per operator product prepared on Saturday. Discussed date marking with operator who added date mark for Saturday. **Corrected On-Site** **Warning**
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.
