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 - Opened employee beverage container in a cold holding unit with food to be served to customers. At bar, water bottle with pink liquid and opened health drink on top shelf. Corrected by operator **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef patties stored over ready to eat cooked pulled pork in reach in cooler, corrected by cook. **Corrected On-Site**
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle of Hercules cleaner stored on food prep table, corrected by operator **Corrected On-Site**
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken wings that had been on counter cooling, temped at 99°, asked to what temp they where cooked to and was told only cooking to 120-135°: asked for non continuous cooking paperwork. Operator had them placed back into oven to continue cooking to internal temp of 165° minimum, operator does not choose to follow the non cont. cooking plan and will be cooking fully to 165° moving forward. **Corrective Action Taken**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked onions and cooked mushrooms in the make table pulled from the walk in cooler not transferring date, corrected **Corrected On-Site**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copy right issue of copying the blank certificate and adding information to Sheila, Joshua, Stephen and Matthew.
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.
