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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the reach in cooler across from the cook top, observed fully thawed fish in reduced oxygen packaging. Five packs of raw Branzino white fish, six packs of raw Tilapia white fish, two packs of raw tuna. Provided operator with thawing vacuum packed fish handout.
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sign at handwashing sink is unavailable at The handwashing sink near dish wash area, main kitchen handwashing sink, prep server area, and the handwashing sink at the bar area.
Basic - Observed multiple In-use tongs stored on equipment door handle between uses in the main kitchen. Operator removed tongs from door handle. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the reach in cooler across from the cook top, observed fully thawed fish in reduced oxygen packaging. Five packs of raw Branzino white fish, six packs of raw Tilapia white fish, two packs of raw tuna. Provided operator with thawing vacuum packed fish handout.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (78F - Hot Holding.) operator stated butter was left out for about two hours. Provided operator with time as a public health control form.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna served raw and is not identified with the asterisk indicating the consumer advisory. Operator began marking raw foods on menu. **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.
