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
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm chlorine at dish wash machine. Instructed manager to set up three-compartment sink. **Corrective Action Taken** **Warning**
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks and food stored along cook line. Manager removed items from cook line. **Corrected On-Site** **Warning**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with glove and then touch clothes. Educated employee regarding proper hand wash(ing). **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed on on steam table temps for sausage 90°F, potatoes 118°F, butter 110°F. Instructed manager and regarding proper food holding techniques. **Corrective Action Taken** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 14 dry rodent droppings outside bar/tiki area, approximately 25 yards away from kitchen area. Screen torn open, and there is no way to close or seal from outside. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed sanitizer solution sitting on/near hand washing sink area. Manager removed sanitizer bucket from area. **Corrected On-Site** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.