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 - In-use ice scoop stored on soiled surface between uses.
Dust build up and floating in container with ice school, employee placed it by dish machine to be washed **Corrective Action Taken**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan in kitchen with dust and other build up, blackish build up on piles and legs by dish machine and triple sink, exterior of dish machine with black build up at bar, black build up in mop sink at bar **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination.
Containers in dough room, manager inverted them **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Bulk container in storage area, manager stated it's sugar, employee labeled it **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
48f Mac and cheese above fill line in prep cooler, manager rearranged, 52f cooked onions on prep table, no time, no procedure, explained and manager wrote time on and added it to 4 hrs procedure , **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
108f meatballs, in warmer, employee reheated them to 165f **Corrected On-Site**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Cook here for 2 months has a food manager card that expired in 2024
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Probe and handle of thermometer has old build up, manager cleaned it, slicer used yesterday, build up on, **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.
