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 - Carbon dioxide/helium tanks not adequately secured.
Three tanks at bar not secured. Manager secured. **Corrected On-Site** **Repeat Violation**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Kitchen tiles are acoustical and are not sealed to prevent adsorption of water or grease.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Two cups without lids on mixer and one on prep table with active pre taking place. Manager discarded. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area.
Employee cigarettes stored on pass window shelf in kitchen, manager removed, **Corrected On-Site** **Repeat Violation**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
On cook line, wontons (99°F - Hot Holding). Manager reheated to 183°F, **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
Opened raw chicken stored over shrimp.
Pork egg rolls stored over ready to eat ribs in cook line make table, manager switched products. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Employee rinsed out pan and utensils at prep area hand wash sink. Manager instructed employee to only to use hand wash sink for hand washing. She complied. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink in prep area missing towels, manager filled. **Corrected On-Site**
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.
