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.
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee moved dirty dishes to dishwasher then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands.
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
At front counter area employee washed hands for 5-8 seconds before engaging in food preparation- educated operator - employee washed hands properly.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
At cook line are employee received reserved food from dining room to be reheated. Employee used spatula to re-handle food and proceeded to plate other food for order without sanitizing spatula.Educated operator employee moved spatula to dish washer to be sanitized. **Corrected On-Site**
High Priority - Live, small flying insects found
At front counter-bagel prep area- approximately 25 small flying insects - landing on wall above prep counter and on boxes of single service containers and napkins.
At back kitchen/ cook line area approximately 5 small flying insects landing on wall as prep counters and dry storage shelves.
At dining room area approximately 10 small flying insects landing on walls above dinning tables.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler shell eggs were placed above cooked potatoes- operator stored properly. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees
In the reach in cooler at front counter 48F butter whipped 10:05 (51F - Cold Holding) 10:55 48F. Food not prepared or portioned today. Brought from the fridge at approximately 9:00 am.Operator placed ice to quick chill.
**Corrective Action Taken**
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Chicken started reheating at 9:40 at the front counter steam table.At 10:01 chicken reached 108F. 2nd temperature at 11:20 128F.Reheated in the stove/ oven. **Corrective Action Taken**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On menu all items nova/ smoked salmon with no indication that animals are raw or undercooked.
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/
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.
