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 beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on prep table on cooks line. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Pork and fish not identified and segregated in walk-in cooler.. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Observed two employees on cooks line without hair restraint. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Spoon I standing water temping 85F next to rice cooker on cooks line. **Repeat Violation**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Shell eggs stored on prep table on cooks line. Per operator eggs were out less than 1 hour. Moved to cooler. **Corrective Action Taken**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
8 Employees no manager on site. Manager came during inspection. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At waitstaff station and bar. **Corrected On-Site** **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle containing yellow substance at hand wash sink on cooks line without label. Operator labeled a degreaser. **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.
