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 - Dead roaches on premises.
1 dead roach on bar top corner by wall.
4 dead roaches on floor behind bar.
Advised Operator to remove dead roaches, clean/sanitize areas.
**Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Triple Sink (Chlorine 0ppm).
Operator added chlorine to 100ppm.
**Corrected On-Site** **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.
Dishwasher (Chlorine 0ppm).
Operator primed machine, retested at chlorine 100ppm.
**Corrected On-Site** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes while scraping, washing and rinsing, then handled clean/sanitized dishes while removing from dishwasher, placing to dry/store without washing hands.
Operator discussed with employee who then washed hands.
**Corrected On-Site** **Warning**
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Establishment changed ownership. No license for new owner.
**Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At chest freezer; opened box of raw shrimp stored over ready to eat frozen drink mixes.
At upright freezer; plastic wrapped portioned raw steak and raw pork stored over ready to eat empanadas.
Operator moved raw below ready to eat.
**Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 2 rodent droppings on bar top corner by wall.
Approximately 6 rodent droppings on shelf under bar corner by wall.
Approximately 6 rodent droppings in kitchen dry storage area shelves on single service napkin box.
Advised Operator to remove droppings, clean/sanitize areas.
**Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At steam table; house made tomato sauce (70F - Hot Holding).
Operator stated house made tomato sauce reheated prior to being placed in steam table, held less than 2 hours, moved to be reheated to 165F and held at 135F or above.
**Corrective Action Taken** **Warning**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
At sliding glass door reach in cooler; milk, no date mark.
Operator stated milk opened 2 days prior, applied appropriate date mark.
**Corrected On-Site** **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.
