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 beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with no lid or straw on edge of flip top cooler next to ready to eat foods at front cook line. Drink was discarded. **Corrected On-Site** **Repeat Violation**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in kitchen over cook line, expo station and dishmachine missing sleeves and/or end caps for sleeves.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front cook line sanitizer bucket at 0ppm chlorine. Cook added chlorine to bring ppm to 50ppm chlorine.
At prep area in kitchen, sanitizer bucket at 0ppm quaternary. Cook added quaternary ammonia to bring ppm to 200ppm quaternary. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At front cook line in ice bath, cheese (50°F - Cold Holding); raw shell egg pooled (49°F - Cold Holding); coleslaw (52°F - Cold Holding). TCS items not submerged completely in ice. Cook submerged items. **Corrective Action Taken**
High Priority - Toxic substance/chemical improperly stored. At bar, spray bottle of general cleaner stored next to/over take out cups and lids. Bartender stored properly.
In storage area, chemicals including generals cleaner stored over bus tub of clean silverware and unprotected single serve napkins. Operator moved chemicals to shelf below. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Operator provided paper towels. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed DBPR's form and reviewed with operator.
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.
