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 - - From inspection on 2017-03-23: Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked on storage shelf by 3 bay. **Warning** - From follow-up inspection on 2017-03-24: **Time Extended**
Basic - - From inspection on 2017-03-23: Basic - Ice buildup in walk-in freezer at the door. **Warning** - From follow-up inspection on 2017-03-24: **Time Extended**
Basic - - From inspection on 2017-03-23: Basic - Old labels stuck to food containers after cleaning. On containers stored stacked on storage shelf next to 3 bay. **Warning** - From follow-up inspection on 2017-03-24: **Time Extended**
Basic - - From inspection on 2017-03-23: Basic - Single-service articles improperly stored.
Items in air handler room. **Warning** - From follow-up inspection on 2017-03-24: Removed all single service items from the air handler room. Toilet paper held in ice machine room. **Time Extended**
Basic - - From inspection on 2017-03-23: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Soda box room at the bar. **Warning** - From follow-up inspection on 2017-03-24: **Time Extended**
Basic - - From inspection on 2017-03-23: Basic - Ventilation inadequate as evidenced by excessive mold like buildup in the dish machine room. Also, peeling paint from the ceiling in the dish machine room. **Warning** - From follow-up inspection on 2017-03-24: **Time Extended**
Basic - - From inspection on 2017-03-23: Basic - Water leaking from pipe and/or faucet/handle under hand sink at server station. **Warning** - From follow-up inspection on 2017-03-24: **Time Extended**
High Priority - - From inspection on 2017-03-23: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Approximately 6 over the ice at the bar. **Warning** - From follow-up inspection on 2017-03-24: 1 small live fly in kitchen area. I small fly in bar area 4 small live flies in prep room, 2 small live flies in 3 compartment sink area, **Time Extended**
High Priority - - From inspection on 2017-03-23: High Priority - Rodent rub marks present along pipes/hole in ceiling.
**Warning** - From follow-up inspection on 2017-03-24: Cleaned rodent rub marks but still visible. **Time Extended**
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.
