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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Tuna , spicy tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed tuna from package . **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature....sous vide chicken was cooked 7/12/25 at reach in cooler .
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 44F in reach in cooler at back cave area , food not prepped or portion today , food being held less than 4 hours , manager ice down milk in reach in cooler . **Corrective Action Taken** **Repeat Violation**
Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature....sous vide chicken was cooked 7/12/25 at reach in cooler . Stop sale issue . Manager discarded food. **Corrective Action Taken** **Repeat Violation**
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.... Observed on 7/17/25 sous vide chicken cooked 7/12/25 not time marked . Stop sale issue . Manager discarded food. **Corrective Action Taken** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing....stored spoons , scoop in running water in handwashing sink at expo line . Glass spinner installed in handwashing sink at bar . Employee removed. **Corrected On-Site** **Repeat Violation**
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.
