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 - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed employee chop and place lettuce into container for salads using bare hands.
Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed half and half coffee creamers stored at room temperature at coffee sevice in lobby Corrected On Site.Voluntarily discarded
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.individual butter containers held at room temperature at waitstation Corrected On Site.voluntarily discarded.
Plumbing system improperly repaired.Observed grease trap covers with multiple 3 inch gaps to open air allowing acceess to vermin/flies.outside at back kitchen dumpster area.Rainwater backed up at greasetrap drain. but contained in concrete surface containment area.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.steam taable foods ranging from 123 to 133 degrees F Corrected On Site.turned up heat. to maintain 135 degrees F or hotter
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.