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 - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
Waiter cut bread without washing hands. Discussed this with chef.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Blue cheese dressing 60°, cut lettuce 62°, cooked chicken 60°, in left pantry cooler on cook line. **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Raw chicken tray from Non continuos cooking process stored over ground beef tubes. Rearranged by chef. **Corrected On-Site**
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Wiping cloth solution on cutting board on prep area. Removed by chef. **Corrected On-Site**
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Used for chicken. Form was emailed to owner during previous inspection. Chicken is kept in walk in cooler and is brought to drawer cooler on cook line as needed. Per chef, chicken is cooked for 30 minutes, to about 160°f, cooled in walk in cooler and brought to cook line as needed. Second cooking takes about 15 minutes to a minimum of 165°f. Takes few days before the use it all.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Several Time/Temperature Control for Safety food in cook line. Provided procedure. **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Raw oysters. Sign provided. Chef posted at raw bar. **Corrected On-Site**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
Pantry cooler on the left ambient temperature 53°, pantry cooler on the right ambient temperature 50°, both in cook line. after emptying the cooler,and kept closed the temperature started to go down. Right cooler at 38°f, left cooler 41°f. Chef has called technician to correct the problem **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.
