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 - Cutting board has cut marks and is no longer cleanable.
Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
Basic - Employee with no hair restraint while engaging in food preparation.
Observed two employees engaging in food preparation with no hair restraint.
Basic - In-use tongs stored on equipment door handle between uses.
Observed tongs on speed cart handle in pathway and potentially exposed to clothing. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; debris build up on wok station.
Soiled gaskets on all reach in cooler doors and walk-in cooler door. **Repeat Violation**
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
Observed wiping cloths stored in solution employee stated was dish soap and bleach. Employee voluntarily discarded and replaced with chlorine solution testing at 100ppm. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Observed unlabeled container of white powdery substance stored behind bar employee stated was sugar.
High Priority - Nonfood-grade bags used in direct contact with food.
Observed tomatoes stored in plastic to-go bag in walk-in cooler. Employee voluntarily discarded bag.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled interior of knife holder at reach in cooler edge.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed container of cooked chicken with no date marking stored in walk-in cooler.
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.
