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 - Dead roaches on premises. 5 total dead roaches.
1 dead roach in clear picture frame by restaurant entry door and oyster bar.
2 dead roaches behind prep table near dish machine.
1 dead roach in dry storage by walk in freezer.
1 dead roach in back dry storage area. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in walk in cooler. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in dry storage area by walk ins. **Warning**
High Priority - 23 total live roaches: Roach activity present as evidenced by live roaches found.
24 total live roaches:
9 live roaches under prep table by dish washer in kitchen,
3 live roaches under prep table by kitchen exit door,
2 live roaches under oven in kitchen by fryer,
2 live roaches by exit door,
2 live roaches in dining room under trophy shelf,
2 live roaches by large table in dining room behind plant.
3 in crack in area with large table in large room, opposite corner, behind plant vase.
1 live roach behind reach in cooler by oyster bar. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked wings 45°, shelled oysters 42°-46°, ribs 47°, ribeyes, 44° to 46°, sausage 44°, egg batter 55°. Staff said they received a truck less than 1 hour ago. **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sausage in walk in cooler. Dated 7/8. See stop sale. **Warning**
High Priority - Toxic substance/chemical stored by or with food. Raid bug spray by large plastic flour container across from walk in cooler. **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.
