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 - Bowl or other container with no handle used to dispense food. There is a handleless container inside a bin of sugar in dry storage. Operated discarded the handleless container. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the drawer cooler in front of the grills mashed potatoes (47F - Cooling), the mashed potatoes were prepared the previous day. See stop sale.
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the right hand drawer cooler in front of the grill raw fish and shrimp are stored above cheese and cooked lobster meat. Operator moved items to proper storage order. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the drawer cooler in front of the grills mashed potatoes (47F - Cooling), the mashed potatoes were prepared the previous day.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler at the entrance to the salad station, cut melon (44F - Cold Holding); hard boiled eggs (44F - Cold Holding). Per operator the items in the cooler have been there less than four hours, the cooler is in defrost mode, operator iced the out of temperature items. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table tomato sauce (127F - Hot Holding); cheese sauce (129F - Hot Holding). Operator states items heve been in the steam table less than 4 hours. Operator moved out of temperature items to the flat top grill for rapid reheating. **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There are containers of demi glace and truffle sauce with no date marking. Per operator the sauces were 3 days old. Operator date marked the containers. **Corrected On-Site**
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.
