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.
Dispenser chute for oasis machine at down stairs bar is soiled. Operator cleaned **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets on runway next to upstairs service aisle **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.
Fully thawed raw mahi in commercial packaging bearing indicator label. SEE STOP SALE **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on shelf in expo window **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Cooks and prep worker. 2 of 3 cooks put on hats **Corrective Action Taken**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
On stovetop utensils in standing water at 111°F. Operator placed over burner **Corrective Action Taken**
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Multiple buckets stored on the floor in kitchen. No physical barriers **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination.
Aluminum pans in dry storage behind cook line **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Cook used bare hands to grab cooked bacon and chop. SEE STOP SALE
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Cook used bare hands to grab cooked bacon and chop.
Fully thawed raw mahi in commercial packaging bearing indicator label
High Priority - Toxic substance/chemical improperly stored.
Chemical sternos stored above single service pans in dry storage room behind cook line **Corrected On-Site**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Reef ahi tuna not identified as served raw on menus. Operator marked all menus
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/
Manager showed up during inspection **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Lauren
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.
