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. See stop sale.
Observed two whole snapper at walk in cooler thawed in original ROP packaging.
Basic - Cutting board has cut marks and is no longer cleanable.
Observed a white cutting board at dessert station at kitchen area with derp marks and not easily cleaned. **Repeat Violation**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed at warewashing area knives and spatulas stored between station and the wall.
Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
Observed shelves at walk in cooler soiled with food debris.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed at walk in cooler BOILED YUCA (48F - Cooling), as per chef made the day prior.
High Priority - Food with mold-like growth. See stop sale.
Observed a pouch of whipped cream in reach in cooler at dessert station just outside of kitchen entrance moldy and unwholesome.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp stored over ready to eat cut vegetables at walk in cooler. **Repeat Violation**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Observed at walk in cooler BOILED YUCA (48F - Cooling), as per chef made the day prior.
Observed two whole snapper at walk in cooler thawed in original ROP packaging.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed slicer on prep table at prep area soiled with food debris.
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.
