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 - Coffee filters not stored in a protected manner to prevent contamination. Service station. Operator protected coffee filters. **Corrected On-Site** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Demi thawing in three compartment sink. Operator moved to cool running water. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar. Labeled during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Employee switched from working with raw food to handling clean equipment without washing hands. Discussed with employee and employee properly washed his hands. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 53 °F, milk 50 °F, cut mozzarella balls 48 °F - reach in cooler by ice machine. Large dairy delivery, items temped not delivered today. **Warning**
High Priority - Small flying insects in bar area. Approximately 20 flying insects observed behind bar. Observed 1 fly on strawberry bitters bottle. Observed 1 fly on open lip of sangria container. Observed 2 flies on ice scoop. 4 flies on wall by service station. Ice scoop moved to dish pit to be washed, rinsed and sanitized. Operator called professional pest control immediately. **Corrective Action Taken** **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Employees cleaned ice machine during inspection. **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area hand sink. Provided. **Corrected On-Site** **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator completed and inspector reviewed during inspection. **Corrected On-Site** **Warning**
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One server. **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.
