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 - 1. Wall soiled with accumulated black debris in dishwashing area.
2. Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas. **Repeat Violation**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Observed containers with fish thawing at room temperature in kitchen.
Basic - Storage of maintenance equipment in areas that may result in cross contamination.
Observed a hammer stored next to clean cutting board underneath prep table.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Observed scallops at 45°F and chicken at 44°F in cookline reach in cooler. Operator place ice pack on items. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Observed wiping cloth stored in handwash sink in kitchen area. **Corrected On-Site** **Repeat Violation**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
Observed cooked potatoes at 61 degrees Fahrenheit, coolat room temperature in prep area. Operator removed and placed in reach in cooler **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. Observed no date marked on Sauce and pasta in walk in cooler. As per operator, both items were cooked on 10/06/3019. **Corrected On-Site**
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.
