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 in a food preparation or other restricted area. Observed employee beverage stored with client portion controlled syrups., moved by manager.
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has some gaps that are in need of closing. **Repeat Violation**
Basic - Hole in or other damage to wall.outside wall of the back dry stock room has a some disrepair in need of work, to right of entering room behind shelving.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen raw pork chop at ambient air thawing, moved to reach in cooler unit. **Corrective Action Taken**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed line cooks prepping sausage and biscuit for service with bare hands, stopped him, re-educate and he them completed task correctly.
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Found chlorine test strips in dish washers area, tested and sanitizer was at over 200+ ppm chlorine, re-educated dish washer and corrected to 50ppm. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Inside door/lid of the ice machine has a cutting board installed that has some mold like substance on the board.
Intermediate - Employee used handwash sink as a dump sink. Observe wait staff person dump ice in hand wash sink bs dump bucket under the hand wash sink.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of the cook line make table and lowboy reach in cooler unit on wait station interiors soiled with old food.
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.