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 - Employee personal items stored in or above a food preparation area. Personal cell phone, sunglasses and purse in kitchen over food. All corrected on site
Basic - Food stored on floor. Two ice buckets filled with ice on floor in server area.
In walk-in cooler multiple cases of eggs, and containers of food on floor.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in kitchen and utensils on cook line in standing water. Corrected on site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths not in sanitizer in kitchen, server area, and hostess counter. All corrected on site.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer handled dirty dishes then attempted to wash their hands while still wearing their gloves. Discussed proper gloves usage and hand-washing with employee and operator. Employee rewashed their hands properly. **Corrective Action Taken** **Repeat Violation**
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator stated they make their hollandaise sauce with raw shell eggs, which are not heated to 155°F. The hollandaise sauce is not identified on the menu as being undercooked.
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.
