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 - Bowl or other container with no handle used to dispense food. There is a container with no handle inside a container of sugar. Operator removed the handle less container. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are tongs stored in 110F standing water in the pizza station. Operator discarded the water. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar. Operator provided a hand washing sign. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The interior of the doors and the door gaskets of the triple door make table on the cook line have a buildup of food debris.
Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled container of sugar in dry storage. Operator labeled the container of sugar. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Technician adjusted the flow of chlorine sanitizer, 100ppm. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On a rack in the walk in cooler raw fish is stored above guacamole. Operator moved the guacamole. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the interior walls and ceiling of the ice machine.
Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles in the dish washing area. Operator labeled the spray bottles. **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.
