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 - Clean glasses, cups, bowls, plates, pots and pans not stored in a protected manner...dust, dirt buildup in cleaned plates in shelf at kitchen. Employee removed to wash . **Corrected On-Site** **Warning**
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....chlorine 00 ppm. **Warning**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....Cook removed all purpose cleaner spray bottle and then putting gloves on and prepared sandwich without washing hands , employee washed hands after discussion. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects found...approximately 10 small flying insects landing in meatballs, mozzarella cheese , mushroom at pizza station . Stop sale issue. Employee discarded food . **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...marinara sauce date marked 10/7 at walk in cooler . See stop sale. Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Live, small flying insects found...apparently 10 small flying insects landing in meatballs, mozzarella cheese , mushroom at pizza station .... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...marinara sauce date marked 10/7 at walk in cooler . **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meatballs 49F, cheese 46F, roasted peppers 46F, grilled onion 50F , grilled vegetables 50F in pizza cold well at pizza station. Food not prepped or portion today , food being held less than 4 hours . Manager Time marked on food. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing....stored bucket in handwashing sink at bar . Manager removed bucket. **Corrected On-Site** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.
