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 in a food preparation or other restricted area. Observed employee beverage on make table top on arrival, cook moved to approved area. **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination. Large to go boxes store at pass line not inverted. **Corrected On-Site**
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Observed cooked chicken wings in counter, temped at 128-130°, asked what time they came out of oven and at what temp they were cooked to. Was told they area cooked for 1 hour and had just came out of oven at 230pm 10 before arrival. Explained that this would be non continuous cooking and additional paperwork and steps are required to under cooked chicken for cold holding. Recommended recooking to 165° minumim and restarting the cooling process. Cook place wings into oven , cooked to 165° with 49 minutes and have already be placed in walk in for cool down. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Raw beef fritters over raw fish in reach in freezer both opened boxes. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner in kitchen and glass cleaner at front bar **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Santi bucket being stored in hand wash sink on cooks line. **Corrected On-Site**
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.
