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 - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit.
raw steak (60°F - Cold Holding); raw chicken (60°F - Cold Holding); raw fish (60°F - Cold Holding); cooked tongue (60°F - Cold Holding) observe cooler not on, per cook breaker shut off. Cooked tongue, raw steak and raw chicken were left in unit overnight. See stop sale for cooked tongue steak and chicken were moved to walk in cooler, advised to cook steak and chicken to highest temperature. Raw fish was placed in unit at 8:00am fish was moved to walk in cooler. **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
2 lbs cooked tongue (60°F - Cold Holding) observe cooler not on, per cook breaker shut off. Cooked tongue were left in unit overnight.
Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish.
Establishment has on menu " whole deep-fried red snapper" Reviewed invoice and box of fish, establishment is serving Caribbean red snapper for red snapper. **Admin Complaint**
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.