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 - Bowl or other container with no handle used to dispense food.
Food dispensed ( Seasoning, sugar,panko )with a bowl without a handle. Manager removed bowls. **Corrected On-Site**
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tile in kitchen stained and bloated from leak. Chef advised that a work order has been placed to correct. **Corrective Action Taken**
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Commercially processed reduced oxygen packaged fish (tuna) not removed from the package while frozen as indicated on the package. Tuna at 40F and had been removed from freezer four hours earlier.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Apron hanging on clean ware rack. Chef removed apron. **Corrected On-Site** **Repeat Violation**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce in shipping box ( strawberries, blueberries ) stored over ready-to-eat food ( dressings ) in walk in cooler.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Wet mop not in use stored in wringing device. Mop draped over ringer to air dry. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Container of food removed ( sugar ) from original container not labeled with name of contents. Manager labeled container.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs stored over cheese in reach in cooler. Chef removed cheese. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Manager place ca opener to be washed **Corrective Action Taken**
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.
