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 - 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.
Three packages of raw salmon thawed inside reduce oxygen packaging inside front line reach in cooler.
Basic - Stored food not covered.
Frozen cheesecake wrapped inside tortilla shells not covered. Stored inside reach in chest freezer adjacent to three compartment sink. Employee wrapped cheesecake at time of inspection. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed one package of raw pork and one package of raw beef thawing inside three compartment sink. Discussed with employee proper thawing methods. Employee placed meats inside a large pot with cold running water to thaw meats properly at time of inspection. **Corrected On-Site**
Basic - Unwashed fruits/vegetables stored over ready-to-eat food.
Multiple boxes of unwashed produce: green bell peppers, cilantro, lettuce and jalapeños, stored over pico and ready to eat, sliced onions and green bell peppers. Located inside walk-in cooler.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Three packages of raw salmon thawed inside reduce oxygen packaging inside front line reach in cooler.
Intermediate - Handwash sink used for purposes other than handwashing.
Observed employee dumping water from a hotel pan into front line handwashing sink. **Repeat Violation**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Tilapia used as ceviche not identified as raw on menu. Employees identified all raw fish on menu at time of inspection. **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
4 employees working, no CFM available.
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.
