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.
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Observed dishwasher handling soiled wood platters and then handling clean white plates without washing his hands in between. Reviewed proper handwash procedures with chef. Employee properly washed his hands. **Corrected On-Site**
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 cook handling cooked pork with bare hands. Chef voluntarily discarded food. **Corrected On-Site**
High Priority - Employee washed hands with cold water.
1. Observed cook washing his hands with cold water and then handling cooked pork.
2. Observed cook washing his hands with cold water and then handling cooked fries.
After reviewing with employees, they properly washed their hands.
**Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1.butter (40°F); garlic butter (49°F); cheddar cheese (50°F) in middle flip top cooler on cook line. Chef stated food was placed in cooler at 9:30am. Chef placed ice over food.
2. blue cheese stuff olives (51°F) in bar station. Employee stated cheese was taking out of the cooler an hour ago. Chef placed stuffed olives under time control. **Corrective Action Taken** **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Raw steak over raw sausage in walk in cooler. Chef properly separated food. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
In use white cutting board on cook line. Chef voluntarily discarded board. **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Metal pan stored inside handwash sink at bar station. Chef removed pan from sink. **Corrected On-Site**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Some employees training certificates are not original certificates.
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.
