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 - Objectionable odors in bathroom or other areas of the establishment...heavy odors walk in cooler area, dry storage room by the dining area. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. **Warning**
High Priority - Live, small flying insects found...apparently 10 live small flying insects behind co2 tank at bar .
Approximately 6 small flying insects underneath three compartments sink at bar . **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found....
Observed 1 rodent dropping at handwashing sink by the faucet at kitchen.
1 dropping in food runner window at kitchen.
1 rodent dropping in side of reach in cooler at kitchen.
2 droppings in shelf by the handwashing sink at kitchen.
Approximately 70 rodent droppings underneath shelf,reach in coolers, cooking equipment at kitchen.
20 rodent droppings underneath dish machine and three compartments sink .
13 droppings underneath another 3 compartment sink by the exit door.
Approximately 60 rodent droppings on the floor,underneath shelf , between wall and chase reach in cooler by the beer cooler .
1 rodent dropping in slicer by the walk in cooler .
8 rodent droppings underneath shelf of slicer and dough machine by the walk in cooler .
7 rodent droppings on the floor underneath shelves in walk in cooler
Approximately 20 rodent droppings throughout bar underneath shelf, equipment, ice bins, three compartments sink .
2 rodent droppings in the shelf fir clean plate single serving containers at kitchen
Approximately 50 rodent droppings in dry storage room by dining area. **Repeat Violation** **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Rodent rub marks present along walls/ceilings...eating ground beef mark in food bag in walk in cooler **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mushroom 49F, sauté onion 49F, blue cheese 50F, coleslaw 51F, potato ball 51F, beans 50F , shredded cheese 51F , sausage 46F, chicken 50F, chicken wings 49F, fish 48F, roast beef 50F, pasta 49F in flip top reach in cooler across from burner at kitchen. Food not prepped or portioned today food being held more than 4 hours . **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mushroom 49F, sauté onion 49F, blue cheese 50F, coleslaw 51F, potato ball 51F, beans 50F , shredded cheese 51F , sausage 46F, chicken 50F, chicken wings 49F, fish 48F, roast beef 50F, pasta 49F in flip top reach in cooler across from burner at kitchen. Food not prepped or portioned today food being held more than 4 hours . Stop sale issue **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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.
