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
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Approximately 20 flies on wall and flying in entry wall into kitchen
4 flies flying in prep area 2 landing on slicer and one landing on prep table
4 flies in hallway where mop sink and dry storage is located.
Approximately 5 flies in bar area. **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Tilapia is served raw for ceviche and no proof of parasite destruction has been provided. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Romaine (48°F - Cold Holding); Dice Tomotoes (48°F - Cold Holding); Slice Tomato 48F - Cold Holding); Sauce with garlic and oil (52°F - Cold Holding); Arepa (52°F - Cold Holding) at flip Top cooler at cookline. Observed foods in double pans not allowing air circulation in unit. Per operator foods were in unit less than four hours. Foods were moved to a working cooler.
Soup (45°F - Cold Holding); Potato (44°F - Cold Holding); Raw steak (46°F - Cold Holding; Cheese (46°F - Cold Holding); Raw Chicken (46°F- Cold Holding). Per operator walk in cooler door was left opened for less than an hour. Advised to leave closed doors until temporary drops. Observed ambient of unit drop from47-42F. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Cheese Bread (68°F); Corn Cakes (69°F) hot holding per manager was reheated at 8:00am and placed in display in front counter. Reviewed with manager time as public health control. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Fried pork at front counter not time mark. Per operator time as a public health is used for Fried pork at front counter. Operator time marked **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on black mat at entrance to kitchen.
1 live roach inside reach in cooler in front of cook line.
1 live roach on wall at three compartment sink in kitchen. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Silverware container blocking hand-sink on frontline. Employee properly stored **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
A container of soup, a container of beans, and a pan of potatoes. In walk-in cooler with no date marking. Per operator food was prepared on 12-15. Manager put correct date mark. **Corrected On-Site** **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.