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 - Live, small flying insects found
15 live flies observed on wall behind soda bibb rack.
4 live flies observed on wall behind 3 compartment sink.
4 live flies observed on wall behind hot water heater.
1 live fly observed on wall under prep table by ice machine **Warning**
High Priority - Presence of insects, rodents, or other pests.
Insect larvae observed in standing water in broken grout lines along cove molding in multiple locations in dish and storage areas. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over cooked pork and shrimp in flip top cooler at cookline. Operator moved eggs to lower shelf. **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Steel wool in bar hand sink. Operator removed. **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand sink at cookline being used as dump sink, observed food debris in bottom of sink.
Observed employee rinsing towel in hand sink. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Multiple items in all coolers with no date marking. **Warning**
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.
