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 - Current Hotel and Restaurant license not displayed. Expired license posted, new license received but not yet posted. Corrected front of house manager found and posted. **Corrected On-Site**
Basic - In-use ice scoop stored on hook in front of hws between uses where it is cross contaminated between uses. Corrected by manager. **Corrected On-Site**
Basic - Observed standing water in bottom of reach-in cooler. On cooks line, reach in cooler make table has water in bottom of unit, operator stated he believes food items stored in ice may have a leaking pan.
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Door to dry storage room has hole where door. Handle was, needs covered/sealed.
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat items in reach in freezer/ reach in cooler unit, corrected by operator.
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cooks breaking whole raw shell eggs, not washing hands and ready to move to reach in cooler make table, inspector stopped him, re-educated and had him correctly wash hands before moving on to the next task. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. Whole raw shell eggs stored in walk in cooler over ready to eat pickles, corrected by operator
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 3 compartment sink at 200+ ppm chlorine, dishwasher showed operator and inspector how much product he was using, over limits, without using test strip to check for toxicity. Reset sanitizer at 100 ppm chlorine after re-educating employee. **Corrected On-Site**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside unit with hose in need of vacuum breaker on threaded faucet.
Intermediate - Slicer blade guard soiled with old food debris. Blade was clean but still some reside from using unit earlier in day on the guard, operator had cook reclean unit while inspection was taking place. **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.
