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 - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in across grill with ambient temp of 56F. TCS foods stored inside were just prepped less than 1 hour as per chef. Inspector asked chef to place items on ice and call in technician. **Corrective Action Taken**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed charging card on dry rack above garlic.
High Priority - Observed employee rub sweat off face with shoulder and continue at cook line. Inspector spoke to cook about proper handwashing techniques, cook washed hands. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in cooler next to stand mixer: eggs over cream sauce. Observed raw meat all mixture over cooked potato in walk in cooler. Operator corrected order during inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line: vodka sauce (70F - Cold Holding); marinara (71F - Cold Holding). As per chef, less than 2 hours. Inspector instructed items to be placed on ice. **Corrective Action Taken**
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed establishment using mussels for stock to make specific dish on menu, tags not written with last day of sale of sauce. Inspector went over process of tag keeping with chef.
Intermediate - Handwash sink used for purposes other than handwashing. Observed tray stored on hand sink in bar. Operator removed tray 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.
