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 utensil stored in standing water less than 135 degrees Fahrenheit.
At cook line knives stored in standing 82F water, discussed with operator who removed knives and discarded water. **Corrected On-Site**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Server entered kitchen from customer dining room and without washing hands began to scoop ice and prepare drinks, discussed with operator who educated employees and employees washed hands. **Corrected On-Site**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Chef wiped hands on visibly soiled apron and without washing hands chef handled bowl and tongs to prepare salad, discussed with operator who educated employee, employee washed hands. **Corrected On-Site**
High Priority - Sewage/wastewater backing up through floor drains.
At food preparation sink in middle of cook line grey water backing up from floor when sink turned on, isolated to single sink, tested and ran water at all sinks, operator blocked off sink until repairs made.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In walk-in cooler Cooked prime rib (58F - Cold Holding) per operator product not portioned or prepared today, product removed from cooler for approximately 1 hour 20 minutes while cooler was organized for incoming food delivery, discussed with operator who moved product to chill in freezer. **Corrective Action Taken**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In flip top cooler cut lettuce (48F - Cooling ) at 11:25 since 10:00 to 48F at 12:10, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill. **Corrective Action Taken** **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.
