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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed plates stored on top shelf at cook line not inverted and not in immediate use. **Repeat Violation** **Warning**
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at chest freezer in bar as well as in walk-in freezer. **Repeat Violation** **Warning**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in container flour, sugar and rice throughout kitchen. **Repeat Violation** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed at dry storage area where canned goods, bags of rice, flour, dry beans and spices are stored at the entrance of kitchen, with no door separation, approximately 15-20 rodent droppings present on floor under wire shelves throughout area. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at cook line flip top cooler cooked sausage (50F - Cold Holding); pooled eggs (51F - Cold Holding) as per chef for less than 3 hours from walk in cooler.
Observed at cook line reach in drawer coolers, mahi mahi (50F - Cold Holding); raw salmon (48F - Cold Holding); raw chicken breast (50F - Cold Holding); raw beef steaks (52F - Cold Holding); raw shrimp (49F - Cold Holding); cooked chicken wings (54F - Cold Holding); diced ham (51F - Cold Holding); calamari (48F - Cold Holding) as per chef for less than 3 hours from walk in cooler.
Operator began to remove items and store at reach in freezer and placed ice bags to help rapid cool items. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed at cook line a container of melted butter (89F - Cold Holding). As per chef for less than 2 hours. Chef began to increase heat to reheat. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed handwashing sink across from dishwasher not accessible for employees. **Repeat Violation** **Warning**
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.
