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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in kitchen and warewashing areas.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles with water stain damage in the kitchen.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in restroom behind warewashing areas. Also observe for handwashing sink in the front area.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gasket of reach in cooler across stove/grill. **Repeat Violation**
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed chimichurri with garlic (73F - Hot Holding). Chef placed on flat grill to bring up to temperature and hot holding.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw dough inside reach in cooler across stove. Chef rearranged correctly. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Observed difficulty reaching handwashing due to steam table in front of it. **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.
