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 - Equipment in poor repair.
-gaskets on upright reach in cooler on cook line
-reach in cooler handle in outside bar area
-bar reach in cooler shelves rust pitted **Repeat Violation**
Basic - Exterior door has a gap at the threshold that opens to the outside.
-front double doors
-back door open at time of inspection with no screen door **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-filters on hood suppression system
-area under pass through shelf on cook line
-floors in dry storage under soda boxes and mop sink room **Repeat Violation**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
-refried beans (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
-refried beans (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-raw shrimp over prepped peppers and onions in upright reach in cooler on cook line **Repeat Violation**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-employee on cook line handled raw chicken and raw shrimp then began preparing food on stove. Educated employee and operator, employee changed gloves and washed hands. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
-refried beans (48F - cooling, prepared yesterday, temped at 1:00), in walk in cooler in deep pan
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
-cooked chicken in walk in freezer
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.
