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 - Dead roaches on premises.
1 dead roach under prep table in beverage area.
1 dead roach on floor next to reach in freezer in kitchen.
1 dead roach between reach in freezers on cooks line.
Operator cleaned and sanitized at time of inspection.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks on prep table in beverage area. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee keys and phone on shelf over prep table in kitchen.
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Metal cup,in ice at bar top.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee had gloves on and answered phone. Then proceeded to touched plate of stuffed grape leaves without washing hands and changing gloves.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw octopus over cooked meatballs in walk in cooler. Operator relocated. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cold holding: stuffed grape leaves 57 F
Per operator items were taken out 2 hours earlier. Time temped 1:25 pm. Operator put in reach in cooler at time of inspection to bring back down to temperature. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Hot Holding: cooked vegetables 110 F,
Per operator items were made 15 minutes prior. Time temped 1:15. Operator turned up steam well at time of inspection . **Corrective Action Taken**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
8 employees working at time of inspection.
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.
