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.
In general, critical violations are those that, if not corrected, are more likely
to contribute directly to food contamination, illness or environmental damage.
Although we use the industry-standard term "critical", varying degrees of severity
and potential risk to the public require inspectors to assess each situation in
determining the appropriate action. In addition, while an establishment may have
multiple violations, the inspectors' training and judgment formulate the overall
result of the inspection to ensure the public health and safety. 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.
Critical - Observed dead roaches on premises.*
*1 dead beneath expo area
*4 dead on shelving at expo area
*2 dead at steam prep area
*1 dead on shelf /steam appetizer prep
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
*stuffed flounder on counter too long, all other flounder in same unit at below 41F
Critical - Observed roach activity as evidenced by live roaches found
*13 live on dish racks at dish pit
*2 on old cutting board sitting on ground - near prep table
*1 alive on floor between prep table and cooler
*1 alive on floor under chef cook/warm
*1 alive on expeditor area
*1 alive on back board behind steak area-behind chef cookline
*1 alive at 2compartment prep sink/steam area
*1 alive behind steam prep area
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
*cooked shrimp and scallops, cooked within last 30 minutes per cook-
Corrected On Site- recooked to 165F before service
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.
