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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Over 2 door glass reach in cooler in prep area. **Repeat Violation**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tile with dust build up in front lobby area **Repeat Violation**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food handler prep employee prep food with bracelet on wrist
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Interior 2 door glass reach in cooler in back prep area with food debris **Repeat Violation**
Basic - Standing water in bottom of reach-in-cooler.
Both walk in cooler floors with standing water
Interior bottom of reach in cooler on front line with standing water **Repeat Violation**
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Power drill stored on shelf with dry storage food in kitchen **Repeat Violation**
Basic - Unnecessary items/unused equipment on the premises.
Unused 2 door glass reach in cooler stored outside with doors not removed **Repeat Violation**
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
Plastic forks stored in holding unit in customer area to grab and go **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Tray of raw shell eggs stored over coleslaw in glass 2 door reach in cooler in prep area. Moved by manager. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing back flow preventer at water spigot bib under three compartment sink area
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Operator has tags not in chronological order
Intermediate - Handwash sink used for purposes other than handwashing.
Gloves and container stored in hand wash sink at fish prep area **Repeat Violation**
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.
