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
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch and bracket being worn , items were removed subject matter reviewed. **Corrected On-Site** **Warning**
Basic - Establishment advertised a specific brand of a product, but used another brand, menu states, Ceder River Farms being used as a source for all beef, hormone free, antibiotic free. No invoices can be provided. Only Select Foods on the boxes in the cooler, nothing to indicate, hormone or antibiotic free. **Warning**
High Priority - Live, small flying insects in bar area, 6 live flies, resting on martini glasses in bar area. 3 live by ice bin in bar area, 1 live hovering in dry storage area, 1 live hovering in prep area. 5 live small insects by the rest rooms hallway. **Admin Complaint**
High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Caesar salad dressing with raw egg (50°F - Cold Holding) was placed in cooler more than 12 hours and it did not reach proper temperature with given parameters of 6 hours, due to being placed in large cambro and covered and placed behind other items. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed after cook touched pants with gloves hand and did not change gloves. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Caesar salad dressing with raw egg (50°F - Cold Holding) was placed in cooler more than 12 hours and it did not reach proper temperature with given parameters of 6 hours, due to being place in large cambro and covered and placed behind other items. **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.