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.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook on cook line did not wash hands in between glove change.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beer batter on cook line 74°F, I had the operator put the batter on ice. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter sauce 90-120°F the operator adjusted the temperature of steam table. **Corrective Action Taken** **Repeat Violation**
High Priority - Toxic substance/chemical improperly stored. Two bottles of Lysol all purpose cleaner stored on reach in beer cooler at bar. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at bar. **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher of water stored in hand wash sink on cook line. **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager showed up at restaurant abdelgawa abdelkader 7-28-11 prometric **Corrected On-Site**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has copies of safestaff cards.
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.
