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.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
soft mozzarella (57°F); shredded cabbage (59°F); raw tuna (53°F); raw fish (56°F); raw calamari (57°F) in bottom part of cooler near dessert station on cook line. Bottom part of cooler has an ambient temperature of 57°F. Cook stated food was placed in cooler this morning at 11AM. Cook placed food in walk in cooler. There are other working coolers on cook line chef would be able to use to held food. Chef stated technician was called. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
sliced tomatoes (52-53°F - Cooling) in flip top cooler near grill station on cook line. Cook stated tomatoes were sliced this morning at 10AM, it's 4hours exactly and the tomatoes are not at 41°F or below. Chef placed sliced tomatoes in walk in freezer. **Corrective Action Taken**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed cook slicing undercooked tuna( tuna was just seared) and then grabbing a full hand of greens on the cook line. Cook did not changes gloves between tasks. After reviewing with cook and managers, cook change gloves and wash his hands. **Corrective Action Taken**
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.
