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 food. Round black portion cups in sour cream an Pico. Manager removed both. **Corrected On-Site** **Warning**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. No tiles just egg grates ( small square holes plastic panels ) over front cook line. **Warning**
Basic - Dead roaches on premises.
9 on glue board on top of dishwasher , 3 on glue board under dishwasher, 1 on glue board under three compartment sink, 7 on glue board under hand sink on cook line, 1 on another glue board under three compartment sink **Warning**
Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Spoons in open basket. At self serve station. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Two compact fluorescent spiral light bulbs over cook line. **Warning**
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates and soup bowls at self serve station not under sneeze guard **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
10 on cantaloupes in box stored on prep table in back room.
2 flying around at bar in dining room
1 flying around near Reach in Cooler near cook line
1 flying around near hand sink on cook line. **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For seared Salmon. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 57 in breakfast cooler, no other temperature controlled for safety food in this cooler checked second container non fat milk 57, 2 % milk 55 in breakfast cooler, sour cream 50, cheese cake 44-46, honeydew 47 2 % milk 52 in desert cooler, cottage cheese 47, peeled hard boiled eggs 50, cream cheese packet 48, butter packets 49 in dairy cooler all three cooler coils visibly frozen ( ice buildup ) ambient air reading 52,53 and 55, All longer than 4 hours see stop sale. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged.raw beef over cooked chicken and raw fish over corn. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk 57 in breakfast cooler, no other temperature controlled for safety food in this cooler checked second container non fat milk 57, 2 % milk 55 in breakfast cooler, sour cream 50, cheese cake 44-46, honeydew 47 2 % milk 52 in desert cooler, cottage cheese 47, peeled hard boiled eggs 50, cream cheese packet 48, butter packets 49 in dairy cooler all three cooler coils visibly frozen ( ice buildup ) ambient air reading 52,53 and 55, All longer than 4 hours see stop sale. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar,and on cook line. Manager put paper towel roll. **Corrected On-Site** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. All three glass door Reach in Cooler coils frozen ( ice buildup can be seen )
Intermediate - Spray bottle containing toxic substance not labeled.light pink color liquid spray bottle and light yellow color liquid in squeeze bottle on dishwasher.manager labeled. **Corrected On-Site** **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.
