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 - Clean equipment/utensils not stored at least 6 inches above the floor. Clean dishes and equipment stored on carpeted floor of hotel room. Single service stored on floor. **Warning**
Intermediate - No handwash sink in food preparation area. Food prep is taking place in an empty hotel room and the only sink to wash hands is in the bathroom. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bathroom of hotel room that is temporary food prep area. **Warning**
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days.
Hotel remodeling restaurant service area and kitchen, some plans submitted. **Warning**
Intermediate - No three-compartment sink is provided for warewashing. Observed hotel is renovating food service and does not currently have a 3 compartment sink or a dish machine. Establishment has been using a single compartment kitchen sink in the break room to wash, rinse, and sanitize. Cook has been draining water in between steps to utilize the single sink to wash, rinse, and sanitize. **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.