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 - 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.
Tuna in vacuum seal thawed since Tuesday
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Cajun/ chipotle ranch made 1-14
Cranberry cream sauce made12-30
**Repeat Violation**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Vacuum sealed tuna thawed in bag since Tuesday, with the removed from package prior to thawing label **Repeat Violation**
Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared.
Brunswick soup made yesterday with pork and chicken from previous days, manager changed date to reflect the date the pork was originally cooked **Corrective Action Taken**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Gallon of Milk in walk in cooler not sure when opened, other milk opened. 1-21. Manager not sure when it was opened
Intermediate - Handwash sink used for purposes other than handwashing.
Strainer stored in handsink at bar area, bartender states he sometimes dump in sink, bartender removed strainer **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jack working at location 30 years no proof of food safety training
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.
