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 - Buildup of food debris/soil residue on equipment door handles.
Multiple reach in cooler door handles and gaskets soiled with build up of residues, discussed with operator to clean and Sanitize. **Warning**
Basic - Dead roaches on premises.
At bar approximately 1 dead roach on floor under sink.
In kitchen approximately 1 dead roach on floor under dish storage rack.
In kitchen approximately 1 dead roach on counter top next to hand washing sink.
Discussed with operator to clean and sanitize areas. **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee T-shirts stored in reach in cooler with food products, discussed with operator who removed shirts. **Corrected On-Site** **Warning**
Basic - Floor tiles missing and/or in disrepair.
Floor throughout kitchen at cook line missing tile grout with standing water and debris, discussed with operator clean and sanitize. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishwasher (Chlorine 0ppm) discussed with operator who changed supply retested Dishwasher (Chlorine 50ppm) **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
In kitchen approximately 2 live roaches crawling on counter top next to hand washing sink.
In kitchen approximately 1 live roach crawling in cabinet under hand washing sink.
At cook line approximately 2 live roaches crawling out of wall next to hand washing sink.
Discussed with operator to kill all roaches and clean and sanitize areas. **Warning**
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
Operator storing current supply of oyster tags separated from containers of oysters, discussed with operator. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand washing sink used to store sanitizer bucket, discussed with operator who removed bucket. **Corrected On-Site** **Warning**
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.
