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-Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook on main cook line touching cooked bread to serve the customer. Manager explained to cook that gloves need to be worn. **Corrective Action Taken**
High Priority-Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw lamb stored in front of raw chicken on make table. Person in charge switched placement of items. **Corrected On-Site** **Repeat Violation**
High Priority-Observed: Small flying insects in bar area. Approx 4 or 5 small insects in banquet room bar area. Area cleaned up by person charge. **Corrected On-Site**
Intermediate-Observed: Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pechora and chicken left at room temperature to cool. Both items moved to walk in by person in charge. **Corrected On-Site**
Intermediate-Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Per person in charge, food is on buffet line from 11:15am to 2:30pm then discarded. Provided form. **Corrective Action Taken**
Intermediate-Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Goat, lamb, tomatoes and numerous other cooked on site items not date marked. Per person in charge all cooked on Sunday. Throughout.
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.
