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 - Soil residue build-up on nonfood-contact surface. Interior of beer cooler at main bar soiled. Interior of 3 compartment sink at outside bar soiled.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats 54° F and portioned butter 48° F at wait station flip top cooler. Foods stored in cooler over night . Foods out of temperature for longer than 4 hours. See Stop sale. Food discarded.
High Priority - Raw animal food stored over ready-to-eat food. Raw Fish over broccoli at cookline cooler. Foods moved and properly stored. **Corrected On-Site**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pumpkin puree date marked 10/26, butter date marked 11/1, sloppy joe date marked 10/26 at walkin cooler. Foods discarded.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pumpkin puree date marked 10/26, butter date marked 11/1, sloppy joe date marked 10/26 at walkin cooler. Foods discarded.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats 54° F and portioned butter 48° F at wait station flip top cooler. Foods stored in cooler over night . Foods out of temperature for longer than 4 hours. Foods discarded.
Intermediate - Handwash sink not accessible for employee use due to being blocked by ice table. Handwash sink at outside bar obstructed by equipment. Obstructions removed.
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.