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 - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Ran dishmachine sever
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee food container, yogurt and banana stored in reach-in cooler at front bar area. Operator placed in container and labeled for employee. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle of scoops touching sugar, flour, rice, in bulk containers at back dry storage area. Operator placed upright. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensils on cookline maketable in standing water at 90F. Operator removed. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
Calamari thawing in standing water at prep sink. Operator turned on water and placed under running water. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over rice in maketable cooler at end of cook line. Operator rearranged. **Corrected On-Site**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Handwashing sink next to prep sink has no hot water.
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.
