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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine have a mold like substance by the ice chutes
Basic - Bowl or other container with no handle used to dispense food. Bowls being used as scoops for flour canister.
Chef removed **Corrected On-Site**
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cup of coffee on cutting board.
Employee discarded coffee **Corrected On-Site**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at cook line with stickers,
Chef discarded cut avocados and removed stickers and washed before cutting **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. All three flour containers not labeled.
Employee labeled flour containers **Corrected On-Site**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Draw at cook line at fish (48F - Cold Holding); beef burgers (48F - Cold Holding), chef topped with ice .
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at wait station **Repeat Violation**
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Consumer advisory was emailed and manager posted at front bar and outside bar **Corrected On-Site**
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.
