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 - Floor soiled/has accumulation of debris.
1. Floors throughout kitchen are soiled with accumulation of debris and grease.
2. Floor soiled in walk in cooler. **Warning**
Basic - Floor tiles missing and/or in disrepair and/or in disrepair.
Walk in cooler floor in disrepair under shelves and next to freezer door. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Light missing covers throughout kitchen. **Repeat Violation** **Warning**
Basic - Time/temperature control for safety food thawed in standing water.
Raw shrimp thawing in a bucket of water on cook line. Cook discarded water and placed shrimp in walk in cooler. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
One live small flying insects in bar area. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit.
Portions of raw steak stored over container of raw shrimp in walk in freezer. **Warning**
High Priority - Sewage/wastewater backing up through floor drains.
Observed waste water backing up through the floor drain in the kitchen. The area is between the ware washing and cook line and is not able to be blocked off to prevent employees from walking through it. Observed an employee walking through the wastewater and then back onto the cook line.
Per the person in charge the issue is from the grease trap being completely full. **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. house made salsa (66°F) on ice in front counter near bar. Employee stated salsa was placed on ice from cooler a few minutes ago. Employee placed salsa in cooler.
2. shredded lettuce (52°F); sour cream (48°F); pico (56°F); dice tomatoes (48°F); raw shrimp (48°F); raw steak (46-48°F) in main flip top cooler. Cooler has an ambient temperature of 46°F. Cook stated food was placed in cooler from walk in cooler around noon. Cook moved food to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
queso (78°F) stored at room temperature on top of the oven on cook line. Cook stated cheese is use as backup. Cook stated cheese was placed on top of the oven approximately an hour ago. Cook began reheating queso. **Corrective Action Taken** **Warning**
Basic - Intermediate - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Main flip top cooler has an ambient temperature of 46°F on cook line. Cooler also has a torn gasket. **Repeat Violation** **Admin Complaint**
Intermediate - Employee used handwash sink as a dump sink.
Observed cook dumping water into handwash sink on cook line. Reviewed proper use of handwash sinks with cook. **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Operator did not provided chlorine test strips. **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.
