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 - Ceiling/ceiling tile shows damage or is in disrepair, cardboard used for tile in ceiling, wood, not smooth and easily cleanable. **Repeat Violation** **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Teaspoons not inverted at wait station. **Warning**
Basic - Employee eating in a food preparation or other restricted area. Drinks on prep table and in walk in cooler. Removed by employee. **Corrected On-Site** **Warning**
Basic - Equipment in poor repair. Gaskets on walk-in cooler door near fish station torn. Gaskets on salad cooler torn. Walk-in cooler across salad station not operational, water leaking around and gaskets in disrepair at freezer near dry storage area. Left Door broken on fish cooler at cook line. **Repeat Violation** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth not in sanitation bucket, removed by employee. **Corrected On-Site** **Warning**
Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on prep table. Employee removed. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 4 flying insects in Back area next to walk-in freezer. Observed 3 flying insects on cooking line. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed on cook line cold holding tomatoes (59°F - Cold Holding), cooked ribs (45°F - Cold Holding Cold holding - Salad make; shrimp (62°F - Cold Holding); lobster (59°F - Cold Holding), Shrimp 48°F, Lobster 48°F, Crab 48°F, Chicken 62°, Lettuce 61°F, shredded cheese 61°F, Muenster 48°F. Per cook, all food was prepared at 11 am. Instructed cook to discard items, since it was after 3 pm. The tomatoes were only prepared within the hour, so instructed cook to move tomatoes to another cooler. **Repeat Violation** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent dropping on bottom shelf of table attached to dish machine. 2 rodent droppings on floor by back wall near dish machine. Observed one rodent dropping under dish machine. **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed on cook line cold holding cooked ribs (45°F - Cold Holding Cold holding - Salad make; shrimp (62°F - Cold Holding); lobster (59°F - Cold Holding), Shrimp 48°F, Lobster 48°F, Crab 48°F, Chicken 62°, Lettuce 61°F, shredded cheese 61°F, Muenster 48°F. Per cook, all food was prepared at 11 am. Instructed cook to discard items, since it was after 3 pm.
**Repeat Violation** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer buckets with 400+ quaternary ammonia. Employee discarded buckets and remade to new reading of 300 ppm quaternary ammonium. **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.
Please see our Chapter 455 page to determine if you are affected by this change.
