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 - Build-up of mold-like substance on nonfood-contact surface.
Observed frame of door gaskets around the reach in cooler located in the server area.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust or mold-like substance.
Observed terrible dust accumulation on the surface, near dish machine area.
Basic - Employee personal items stored in or above a food preparation area.
Observed employee eye glasses stored on the shelve
with seasonings in the back kitchen.
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Observed in the main kitchen wicooler, spoke to sous have notify engineering. **Repeat Violation**
Basic - Old labels stuck to food containers after cleaning.
Observed label from Gary's Seafood stuck on the aluminum pan stacked on storage shelve, near Dishmachine area. **Repeat Violation**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed on the prep line used for hot good items,spoke to sous chef at time of inspection. **Corrected On-Site**
Intermediate - Accumulation of encrusted food debris on/around mixer head.
Observed old food debris left on the surface smaller mixer located near prep counter.
Intermediate - Accumulation of food debris/grease on food-contact surface.
Observed storage shelves inside walk in cooler has dried food residue left on shelves use for main kitchen.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Observed sanitizer bucket stored inside hand sink
located in the dish machine area. **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.