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 - Time/temperature control for safety food thawed in an improper manner.
Raw shrimp in hand wash sink is not fully submerged with cold running water. Operator moved to prep sink and submerged **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
White granular substance removed from original packaging not identified **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon stored above cans of crabmeat in reach-in cooler. Operator moved **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In flip top of reach-in cooler on cook line nearest dish area goat cheese (54F - Cold Holding); cooked mushrooms (48F - Cold Holding) **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash used as dump sink at bar. Ice in well.
Handwash sink on cook line being used to defrost frozen shrimp
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Not signed by most recent hires. Reviewed and signed during inspection **Corrected On-Site** **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.
