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 - In-use tongs stored on equipment door handle between uses.
Tongs stored on handle of oven in kitchen. Operator moved tongs, **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth on cutting board in kitchen not stored in sanitizing solution. Operator moved wiping cloth. **Corrected On-Site**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee in kitchen washed hands for 7 seconds
Employee in wait station washed hands for 3 seconds.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over ready to eat sauces, operator moved eggs. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1lb of Butter held in reach in cooler overnight at 49F. No prior temperature monitoring documented.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Butter held in reach in cooler overnight at 49F. No prior temperature monitoring documented.
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 present no food manager on site.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
