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.
Interior of ice machine has buildup of black-mold like substance.
Basic - Food stored in undrained ice.
Fish,squid eggs, stored in undrained ice on front buffet line. Staff drained water from items. **Corrected On-Site**
Basic - Food stored on floor.
Buckets of soy sauce stored on floor in back kitchen area. Owner removed and properly stored soy sauce. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
Fish thawing in standing water. Owner placed fish under running water. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Wet mop sitting in front lobby. Owner removed and properly stored mop. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce.
Raw scallops stored overtop unwashed onions inside walk in cooler. Owner removed and properly stored scallops. **Corrected On-Site**
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Test kit expired in 2021.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Handwashing sink has dishes stored inside it in front of house. Owner removed dirty dishes and placed at dishwasher. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
No dates on any food inside walk in cooler cooked and held longer then 24 hours.
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.
