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 - Cleaned and sanitized equipment or utensils not properly stored. Used tubs for mixing and holding margaritas, stored over night in back room of bar soiled.
Soiled cut board and knives used to cut limes left over night at bar soiled. **Corrective Action Taken**
Basic - Floor not cleaned when the least amount of food is exposed. Under plumbing pipes at bar, corrected by utility person while inspection was taking place. **Corrective Action Taken**
Basic - Food not stored at least 6 inches off of the floor.
Walk in freezer, ice and tubs of food near door.
Case of bag of box item on floor of wait station area. **Corrective Action Taken**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door reach in cooler unit in cooks station area holding whole raw shell eggs no ambient air thermometer inside unit, outside gauge not correct/broken.
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line not labeled with contents, corrected by cook **Corrective Action Taken**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed Utility person cleaning fryer parts, running gloves hands under sprayer, than pulling cleaned items from dish washing machine. Inspector stopped him, re-educated and had him re wash touched items from dish washing machine.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
On rival 5 employees present, no food certified manager on site until operator arrived 45 mins after start of inspection
Intermediate - Spray bottle containing toxic substance not labeled. Observe one spray bottle of cleaner at dish washing area no label, another at the 3 compartment sink with soiled dishes not labeled.
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.
