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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee phone on food prep cart operator removed phone from cart.
Observed employee jacket on top of single service food items. Operator removed the jacket she placed it in a designated place.
Observed employee purse on food prep table in food prep cook line. Operator removed the employee purse and placed it in a designated area.
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed knife stored in between reach in cooler and prep table on cook line. Operator removed the knife and placed it in triple sink.
Observed knife sharpener stored in between reach in cooler and prep table on cook line. Operator removed the knife and placed it in triple sink. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dust build up on fain on reach in cooler on food prep table aimed at food.
Dust build up on prep line hood filters.
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Observed broom next to a food storage shelf touching single service items. Operator moved broom to a designated area. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed Wet wiping cloth laying on food prep table that was not in use. Operator placed wiping cloth in sanitizer prep. **Corrected On-Site**
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions.
Operator tested a sanitizer bucket on cook line which read 0ppm quaternary.
Basic - Working containers of food removed from original container not identified by common name.
Brisket Blend in unmarked container on food prep cook lime. Manager placed label on container. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw Shelled Egg over ready to eat food in reach in cooler, operator moved eggs to a designated area. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed housemade Caesar dressing (46F - Cold Holding) and shredded cheese (45F - Cold Holding), in the reach in cooler on the prep line In kitchen area manager stated that items has been placed in reach in cooler 1HR ago.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach in cooler in front of stove is stained and has deep cut marks.
Cutting board on reach in cooler in front of grill is stained and has deep cut marks,
Can opener on food prep line was soiled with old food debris.
Slicer on food prep table on food prep cook line. was soiled with old food debris.
**Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed Hand was sink at bar covered with a mat. Manager took mat off hand wash sink **Corrected On-Site** **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.
