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 grill drawer reach in cooler with ambient temperature 45F.
Basic - Floor area(s) covered with standing water. Observed standing water on floor under hand sink across from fryers and dish area. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled in back prep area. Operator labeled salt. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded fish stored over cooked breaded fish and raw shrimp stored over asparagus inside walk in cooler. Operator relocated products for proper storage. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (45F - Cold Holding). As per operator cooked pasta has been inside cooler over 4 hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (45F - Cold Holding); snow crab legs (45F - Cold Holding) inside grill drawers. As per operator cooked pasta has been inside cooler over 4 hours. Operator added ice to snow crab legs.
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink in dish area. Operator removed container. **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.
