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. Open drink on prep table **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - 1 Live rodent present. In the dungeon bar behind cooler run up the wall and back behind cooler. They caught the rat and killed it and removed it.
**Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm. **Warning**
High Priority - Establishment conducts non-continuous cooking of raw animal foods without cold holding the food at 41 degrees Fahrenheit or below after the food has cooled. Walk in cooler W1 ambient temperature 47° lines and coil froze up. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Alto sham h.h rux 130° baked sweet potato 97° twice bake 92° . Cook placed in the oven rechecked found at 167° **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by 1 rodent dropping found on cooler in dungeon bar, 5 black droppings on floor in the dungeon bar. Clean up droppings.
3 dry crumbly droppings on the floor located at the front soup/ raw bar area.
Cleaned up.
**Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation** **Warning**
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed server with painted nails portioning condiments with no gloves. Re-educated worker. **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cooler number 10 water laying at the bottom. Repair man on site. **Corrective Action Taken** **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.
