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 - Employee personal food not properly identified and segregated from food to be served to the public.
Employee hot pocket stored in pull out drawers next to fryer on cook line. Chef discarded employee food. **Corrected On-Site** **Warning**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Mop sink is full of standing water and the mops are sitting in the water. Manager stated he is calling plumber and he will be here soon. **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
(0ppm chlorine) sanitizer bucket in the prep area near smoker. Operator remade Sanitizer Bucket (Chlorine 100ppm). **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Container of white powdery substance not labeled. Employee properly labeled container. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Employee frying chicken touched raw chicken to batter and fry. Employee took of gloves and discarded them then proceeded to flip steak skewers on the grill by touching the skewer stick with bare hands. No hand-wash in between. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
33 small flying insects on shelf above cook line across from fryer, 23 on shelf above cooks line across from wok station, 5 in server area near drink machine, 2 small flying insects in prep area near back door, 1 flying insect near dish machine, 14 flying insects on shelf above server area where soups and broths are stored, 6 flying insects in bar area near ice bin, 3 flying insects in bar area near three compartment sink. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
cooked shrimp (50 °F cold holding); raw chicken skewers (47°F- cold holding); octopus (45°F- cold holding); in the flip top cooler on the cook line. Employee stated they were just performing maintenance so the coolers were open. Employee placed ice bags on all foods in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
Hand wash sink in bar area was blocked by garbage can. Employee properly stored garbage can. **Corrected On-Site** **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.