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 - Bowl or other container with no handle used to dispense chick peas at wait station.
Waiter removed container. **Corrected On-Site** **Warning**
Basic - Ice making machine located outside not locked, possibly exposed to contamination.
Reviewed ice must be protected from contamination by a lock.
**Warning**
Basic - In-use spoon not stored with handle above the top of potentially hazardous (time/temperature control for safety) chick peas at wait station.
Cook to spoon out. **Corrected On-Site** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees at bar and in mena¿¿s room.
Operator put sign. **Corrected On-Site** **Warning**
Basic - Wood food-contact surface not properly sealed all mortars and pestle used to smash chick peas at table.
Recommended sealing wood or finding another alternative. **Corrective Action Taken** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area and food storage area.
About 25-30 flying insects in dish and prep area.
1 flying insect on clean sanitized plate in dish area.
1 flying insect on prep table in kitchen.
About 10 flying insects in dining area.
2 flying insects on a bag of onions in kitchen.
15 flying insects on linen bag in kitchen.
Establishment has no air curtains or any other means of preventing vermin or flys from entering the establishment on the north side facing the public side walk.
The kitchen is open and not separated from the dining area, dish area or back prep area.
**Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Drawers :lamb 64°F, beef 65°F,
Wait station :Hummus blend 49°F
Cook line: grape leaves 51°F, Feta cheese 48°F, chicken 47°F, water melon cut 46°F, cut lettuce 52°F, all items stored in unit over night. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) lamb 46°F-56°F cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours, in walk in cooler. Food has been cooling overnight. See stop sale. **Warning**
High Priority - Raw beef stored over cut melon at cook line.
Chicken over vegetables at cook line.
Operator reversed items. Melon was discarded because of temperature abuse. **Corrected On-Site** **Warning**
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.
Drawers :lamb 64°F, beef 65°F,
Wait station :Hummus blend 49°F
Cook line: grape leaves 51°F, Feta cheese 48°F, chicken 47°F, water melon cut 46°F, cut lettuce 52°F, all items stored in unit over night.
Potentially hazardous (time/temperature control for safety) lamb 46°F-56°F cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours, in walk in cooler. Food has been cooling overnight. See stop sale. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line, dish area, wait station and bar.
Operator placed towels at all hand wash sinks. **Corrected On-Site** **Warning**
Intermediate - Reach-in cooler at the end of cook line not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Water leaking on floor, possibly unit frozen. **Warning**
Intermediate - Refrigerated drawers under grill not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Bottom drawer removed warm air entering into upper drawer. Gaskets on upper drawer torn and non effective. **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.
