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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine next to bathroom. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket on dry dish rack. Observed personal deodorant on rack. Employee moved items. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board. Observed 3 cloths under cutting boards in prep area and carving station. Chef discarded on site. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of dry canned goods soiled in storage area. Observed fans in walk in cooler soiled.
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container no label at bar. **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari and shrimp above milk and tortillas. Operated moved items. Observed at carving station raw steaks and ground beef above ready to eat ribs and French fries. Operator fixed order on site.. **Corrected On-Site** **Repeat Violation**
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally calibrate thermometer to 32F. Inspector went over process and temperature with food manager and chef. **Corrective Action Taken**
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed manager unable to verbally calibrate thermometer to 32F. Inspector went over process and temperature with food manager and chef. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator placed in sink to be washed, rinsed and sanitized. **Corrective Action Taken** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket inside kitchen hand sink. Employee moved during inspection. **Corrected On-Site** **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.
