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 - Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler door and door handles soiled across cook line.
Observed reach in freezer door handle soiled at kitchen entrance.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee phone next to single service trays on shelves across cook line. Operator removed the phone. **Corrected On-Site**
Basic - Silverware/utensils stored upright with the food-contact surface up.
Observed cooking utensils stored with food-contact surface up on preparation table. Operator started to invert utensils. **Corrective Action Taken**
High Priority - Operator unable to verify source of shellstock. See stop sale.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Observed bag of clams without tag inside walk in cooler.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed at prep area, operator provided the paper towels. **Corrected On-Site**
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Observed bag of clams without tag inside walk in cooler.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked shrimp ceviche not date mark at front counter. As per operator for more than 24 hrs. Operator started to mark products. **Corrective Action Taken**
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.
