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
High Priority - Employee (dishwasher) handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Explained proper hand washing. Dishwasher washed hands. One instance observed. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At hooded reach in cooler on cooks line, observed ambient air temperature at 50°F. Observed pico de gallo being cold held at 47-50°F. At hooded reach in cooler across from fryer observed ambient air temperature at 30°F. Observed sliced tomatoes being cold held 39-49°F - Cold Holding. Operator assessed ice to both food items. **Corrective Action Taken** **Repeat Violation**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator literature containing five major food born illnesses. **Corrective Action Taken**
Intermediate - Employee used handwash sink as a dump sink. Hand washing sink at wait station being used dump sunk as evidenced by ice in sink and hand washing sink at ice cream counter as indicated by strainer stored in sink. Operator stated strainer is used to catch solid debris when ice cream is discarded at sink.
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Jason at tiki bar)
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. At single door, double drawer reach in cooler on cooks line, observed ambient eggs cooling in bowl at depth of approximately 11" covered with plastic wrap at 99-100°F at approximately 15:30. At approximately 16:10, observed eggs on ice bath in shallow pan on cooks line at 77-83°F. Operator placed food in reach in cooler.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. At single door, double drawer reach in cooler on cooks line, observed ambient eggs cooling in bowl at depth of approximately 11" covered with plastic wrap at 99-100°F at approximately 15:30. At approximately 16:10, observed eggs on ice bath in shallow pan on cooks line at 77-83°F. Operator placed food in reach in cooler.
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.