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 - Raw fruits/vegetables not washed prior to preparation.
At reach in coolers at cookline in use avocados - with sticker still attached. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishwasher (Temperature 0ppm)
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
At cookline area- employee handled raw beef- then changed their gloves and started plating food for order without washing their hands- educated operator employee washed hands. **Corrective Action Taken**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At dihshwshint station- employee touched their face then proceeded to handle clean plates without washing their hands- educated operator - employee washed hands. **Corrective Action Taken**
High Priority - Live, small flying insects found
Approximately 20 small flying insects in upstairs bar/ prep kitchen area landing on walls and bar counter.
Approximately 5 small flying insects in the downstairs dishwashing/ prep/ storage area- landing on clean dishes and single service containers.
Approximately 8 small flying insects in downstairs dry storage area- landing on boxes of single service items and boxes of food.
Approximately 5 small flying insects at downstairs cookline area- landing on cookline counter.
Approximately 10 small flying insects at downstairs dining room bar landing on - open/ In use liquor bottles and bar counter.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At talk reach in cooler in downstairs storage prep area- raw ground beef stored over sliced bread - operator removed and stored properly.
At reach in cooler at cookline raw tuna stored over cut cabbage- educated operator - employee removed and stored properly. **Corrected On-Site**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
At front counter server grabbed dirty dishes- then proceeded to handle clean plates without washing their hands - educated operator - employee washed hands properly. **Corrective Action Taken**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
At cookline prep counter -raw shell eggs 71F cold holding,- food not prepared or portioned today- food sitting out on counter- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill. **Corrected On-Site**
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.
At up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At flip top cooler at cookline -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At flip top cooler at cookline -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale.
At flip top cooler at cookline - ground beef 60F cold holding- food not prepared or portioned today- food sitting above cooler in sheet pan - food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill.
At flip top cooler - cooked pasta 70F cold holding- food not prepared or portioned today- food left out on counter for 1.5 hours - operator moved to walk in cooler to quick chill.**Corrective Action Taken**
At reach in cooler- Milk 67F- cold holding - food not prepared or portioned today- food left out on counter - food out of temperature for 1 hour- operator moved to reach in cooler or quick chill.
At cookline expo counter- garlic herb butter 61F cold holding, butter 61F cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 2 hours- operator placed on time mark for remaining time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. **Repeat Violation** **Admin Complaint**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At upstairs prep area- chicken wings 70-71F @2:00 to 70-71F at 3:15 cooling since 1:30 - food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in cooler to quick chill. **Corrective Action Taken**
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.
