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 - No handwashing sign provided at a hand sink used by food employees.
No hand wash sink at the hand wash sink on the cook line.
Employee placed a hand wash sink at the hand wash sink. **Corrected On-Site**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed oranges and lemons stored over washed and cut cabbage in the walk in cooler.
Employee removed the cabbage. **Corrected On-Site**
High Priority - Dented/rusted cans present. See stop sale.
1 can of Marmalade and 1 can of Jalapeño stored in the dry storage area dented at the seams.
Manager placed the cans aside for a refund.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled raw tuna then change gloves and handled clean utensils without washing their hands.
Employee removed the utensils to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Cooked plantain stored in hot holding on the cook line at 108F. Manager stated the plantain were in hot holding for approximately 20 minutes. Manager voluntarily discarded the plantains. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels provided at the hand wash sinks in the bar area.
Employee placed paper towels at the hand wash sinks. **Corrected On-Site** **Repeat Violation**
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.
Establishment has 50 food handlers 30 have their food handler training.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cut ham stored in the reach in cooler on the cook line with no date mark.
Employee stated the ham was prepared on 1/21.
Employee placed a date mark on the ham. **Corrected On-Site**
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.
