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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed above reach in cooler located in back hallway. **Repeat Violation**
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Observed in the Dishmachine room used for dolphin fountain and Blue Zoo.
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
Observed employee standing in the front service area
Drinking orange juice, spoke to Manager.
Basic - Employee personal items stored in or above a food preparation area.
Observed three handbags located in the dry storage sitting on top of boxes of coffee near bananas and lemons.
Basic - Employee with ineffective hair restraint while engaging in food preparation.
Observed employee with long pony tail hanging down from the base ball cap.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Observed fruit flies in the hallway near prep counter.
And in the ice cream shop near the Taylor machine.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Spring mix 45°f stored inside reach in cooler
Recommend to chef to quick chill product.
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Observed spray bottle of all purpose cleaner stored in the dish machine room near dirty glassware.
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Checked dishmachine twice with engineering found out
Tank heat was off, rechecked @ 11:20am 160°f final rinse. **Corrected On-Site**
Intermediate - Accumulation of encrusted food debris on/around blender head.
Observed old ice cream splashed on the surface.
Located in the (ice cream shop)
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.
