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 - - From initial inspection : Basic - Single-service articles improperly stored. Case of cups on the floor in the tiki bar **Warning** - From follow-up inspection 2018-04-30: Tiki bar locked - unable to recheck **Time Extended** - From follow-up inspection 2018-06-04: Small plastic cups **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Drawer slightly open chicken salad 47-50 F, deli meat 44-45F
- Wings out for lunch and put back 46-47F
- chowder out and returned to cooler 45-46F
- triple cooling holding raw pork, raw beef, deli meat 45-46F. Operator adjusted thermostat
- prime rib 52F, raw chicken 49F, in Pepsi cooler overnight see stop sale **Repeat Violation** **Warning** - From follow-up inspection 2018-04-30: - Fish 42F, steak 45F, 47F, chicken 45F, shrimp 44F, roast beef 45f, 46F, raw burgers. 47F. Thermostat turned down
- Wings 37F.
- Chicken salad 35F in drawer
- No tcs in Pepsi cooler **Time Extended** - From follow-up inspection 2018-06-04: Triple Hoshizaki - raw beef and cooked chicken 46f, bottom right. Other cooler temperatures 39- 43F. Operator moved to another cooler. . Ice buildup visible in cooler. Operator stated will remove items and defrost.
Pepsi cooler removed and replaced with Hoshizaki cooler holding tcs food 39-41f. **Time Extended** **Corrective Action Taken**
Intermediate - - From initial inspection : 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. employee on duty **Warning** - From follow-up inspection 2018-04-30: **Time Extended** - From follow-up inspection 2018-06-04: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Plans submitted and approved 3/18/18 but do not accurately reflect set of restaurant/prep areas. 2 handsinks are shown in kitchen and only one is there. The walk in cooler is outside and where the cooler is on the plans there is now an oven and dry storage. **Warning** - From follow-up inspection 2018-04-30: Per Rebecca Nelcy in Tallahassee plan review, plans must be resubmitted to accurately reflect all equipment and handsink must be added per approved plans. Approved plans do not show ice bins in bars and is missing some equipment **Time Extended** - From follow-up inspection 2018-06-04:
- ice machines added to walk in cooler in tiki bar area
- length of bar removed in main building.
- oven next to ice machine where walk in cooler is on plans.
- additional handsink required per approved plans on Cookline.
- other minor changes that need to be updated to accurately reflect establishment layout. **Time Extended**
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.
