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 employees personal belongings stored on shelf next to glasses in bar area and on shelf next to plates on front service line. Operator removed cell phones from both locations to properly store. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Observed clean stacked pans on storage shelf in prep area unable to properly air dry **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in freezer at end of cook line and front service line.
Also, gasket on walk-in-cooler soiled. **Repeat Violation**
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
Observed pan of shelled eggs with one cracked egg stored in with other shelled eggs. Operator discarded egg. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed butter gooey cake made with eggs, crab Rangoons (54F-55F - Cold Holding) in reach-in cooler at end of cook line. Operator stated employees left door open when stocking prior to the large catering order. Operator removed TCS foods to walk-in-cooler to chill. **Corrective Action Taken**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed vacuum breaker missing from non chemical side of splitter at mop sink.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed container of commercially processed half and half in bar area not labeled. Bartender stated container was opened over the weekend. Employee labeled container. **Corrected On-Site**
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed paper towels at hand wash sink in ware washing area unable to dispense. Operator readjusted paper towels and paper towels able to dispense. **Corrected On-Site**
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.
