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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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-Observed Employee wearing gold bracelet while preparing food in kitchen.
Basic - Time/temperature control for safety food thawed in standing water.
-Observed fish thawing in bucket of standing water 74 F, next to three compartment sink in kitchen.
High Priority - Operating with an expired Division of Hotels and Restaurants license.
-Observed license expired on 12/1/2020. Operator instructed to contact DBPR to renew license during inspection, verification #207061805. **Corrected On-Site**
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