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 interior of ice machine soiled with mold like substance near ice chute of unit. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed multiple drinks throughout kitchen stored on prep tables, dish machine and in bar area. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal items stored next to glassware.
Employee removed and stored properly. **Corrected On-Site**
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Observed employee engaging in food preparation without beard guard. **Repeat Violation**
Basic - Food stored on floor.
Observed buckets of greens stored on floor located in walk in cooler.
Employee removed and stored properly .
Observed boxes of bread stored on floor located in walk in freezer.
Employee removed and stored properly.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler door gasket soiled with mold like substance.
Observed filters over grill soiled with grease. **Repeat Violation**
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed area near ware washing concrete floor not sealed also area front of walk in cooler. **Repeat Violation**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed employee with bare hand garnish fries with cheese to be served to customer.
Discarded fries and remade order. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in cooler raw shrimp and raw shell eggs stored over cooked pasta located on Cook line.
Employee removed and stored properly. **Corrected On-Site**
High Priority - Stop Sale issued due to adulteration of food product.
Observed employee with bare hand garnish fries with cheese to be served to customer.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed Blue cheese stuffed olives (62F - Cold Holding) in bar garnish storage container.
Employee placed in reach in cooler. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed frozen sausage in employee hand sink to thaw at entrance of kitchen.
Employee removed and stored properly. **Corrected On-Site**
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/
Observed establishment with 4 or more employees engaging in food preparation without a certified food manager on duty. **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.
