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 - Dead roaches on premises. 4 dead in sticky trap under soda boxes, 1 dead on hand wash sink, 1 dead in bucket under hand wash sink, 1 dead roach on bottom shelf of pass through table, operator removed all . **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On lift top cooler on cook line- 2 glasses 1 on top of keg cooler in tiki bar **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket on top of can holder, with food items **Corrected On-Site** **Repeat Violation**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Back screen door, wood around mop sink
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 9 small flies under 3 compartment sink, 7 under prep sink, 18 under mop sink by back door, 3 on tub of dishes in dish room **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station-potato salad made yesterday 44°
In lift top on cook line- tzatziki 46°, coleslaw 46°, feta 46°, raw shrimp 47°, ceviche 47°, cut tomatoes 45°, manager put ice on **Repeat Violation*in refrigerator on end of cook line - haddock 51°, grouper 53°, chicken wing49°, shrimp 49°, all moved to walk in cooler **Corrective Action Taken** **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.