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.
Observed portion cup in sliced tomato. To dispense food. Employee was coached on proper procedure.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled vents in walk in cooler.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink above prep area in kitchen. Employee removed drink from prep area. **Corrective Action Taken**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed tv remote on cutting board across from cook line during time of inspection. Also observed a personal cell phone above prep area.
Basic - Food stored on floor.
Observed a case of raw chicken stored on floor of walk in cooler. Employee removed from floor. **Corrective Action Taken**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed soiled microwave to the left of cook line. **Repeat Violation**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cut tomato (47F - Cold Holding) in reach in cooler at front bar area, as per operator more than 4 hours. Operator discarded of cut tomato.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed cut tomato (47F - Cold Holding) in reach in cooler at front bar area, as per operator more than 4 hours. Operator discarded of cut tomato.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed garlic sauce, prepared onsite and held more than 24 hours not properly date marked. Employee marked with date during time of inspection. **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.
