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 beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.one door cooler on cook line shrimp (49°F - Cold Holding); burger (49°F - Cold Holding); turkey (50°F - Cold Holding); octopus (50°F - Cold Holding), hotdog 49°, chef moved items to walk in cooler **Corrective Action Taken**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry (49°F - Cold Holding); duck (50°F - Cold Holding); rice (50°F - Cold Holding); Beef (50°F - Cold Holding); ham (57°F - Cold Holding), chef call technicians to lower setting. technician said it was on defrost and has corrected the problem **Corrected On-Site**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. In front of kitchen and kitchen not at 100°, technicians corrected problem **Corrected On-Site**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. one door cooler on cook line shrimp (49°F - Cold Holding); burger (49°F - Cold Holding); turkey (50°F - Cold Holding); octopus (50°F - Cold Holding), hotdog 49°, chef moved items to walk in cooler **Corrective Action Taken**
Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Poultry (49°F - Cold Holding); duck (50°F - Cold Holding); rice (50°F - Cold Holding); Beef (50°F - Cold Holding); ham (57°F - Cold Holding), technicians said it was on defrost and set a different defrost cycle. **Corrective Action Taken**
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Technical team said the boiler was exempt
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.