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
Basic - One dead roach on clean plate by steam table at cookline, Three dead roaches by chest freezer at cookline, 6 dead at waiters prep cooler , 1 dead roach by True refrigerator at cookline and 3 dead roaches above chest freezer at cookline. Roaches cleaned and area sanitized. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit . Spinach dip at 44 F in lower level of flip top at cookline left overnight.
Operator move to freezer to cool , one hour later spinach dip at 41 F. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Rice 80-89 F at 10:00 to 110-187 F at 11:00 and pork 125-135 F at 10:00 to 125-187 F at 11:00 both Reheating on steam table and food not being stirred. At current reheating rate foods on the lower end of the temperature scale will not reach 165 F in the 30 min that are left in the reheating process. Foods stirred. **Corrective Action Taken** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw beef and raw chicken above raw fish in beverage air cooler. Foods moved and properly stored.**Corrected On-Site** **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical improperly stored. Observed at dry storage are an detergent stored with Togo soup containers and at bar stainless steel cleaner with clean containers.
Operator placed with other chemicals. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa 45 F at 9:57 to 45 F at 11:15 , lettuce 52 F at 9:57 to 52 F at 11:15 and chicken 50 F at 9:57 to 50 F at 11:15 all ambient Cooling in True refrigerator at end of cookline in covered plastic containers on bottom shelving of cooler. Foods placed in freezer to rapid cool. **Corrected On-Site** **Warning**
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.