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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1. Employee on cookline placed cellphone on cookline counter top, employee removed. **Corrected On-Site**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
1. Bar area hand washing sink facing front doors has very slow draining.
Basic - Water leaking from pipe and/or faucet/handle.
1. Bar area dump sink pipe on the west side of the bar.
2. Prep area faucet leaking after turning off water.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
1. Employee at cookline using phone then grabbed clean equipment to begin food service. Reviewed handwashing washing with operator. **Corrective Action Taken**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1. Employee at cookline using phone then grabbed clean equipment to begin food service. Reviewed handwashing washing with operator. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
1. Cookline hand washing sink; employee rinsing a strainer in hand washing sink.
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.
