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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Speaker and phone stored on shelf next to spices and to go containers on cooks line, operator moved items. **Corrected On-Site**
Basic - Food storage container/container lid cracked or broken.
2 cracked shelves used to hold bread for breakfast buffet cracked and damaged. Operator discarded items **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses.
Multiple tongs on oven handles on cooks line. Operator moved tongs. **Corrected On-Site**
Basic - Single-service items for customer self-service not properly protected to prevent contamination.
Unwrapped straws at bar. Operator moved to back of bar **Corrected On-Site**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed avocados stored on top of washed bell peppers in reach in cooler on cooks line, operator moved items. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon over ready to eat shredded mozzarella in walk in cooler. Operator moved items to different shelf. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw pork in reach in cooler on cooks line, operator moved items. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At outside bar, operator refilled dispenser **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.
