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.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, no sanitizer hooked up to machine, operator put jug on and primed . **Corrective Action Taken** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 small flies by mop sink, 1 on wall by 3 compartment sink, 4 under 3 compartment sink, 2 small flies under table at expo station **Repeat Violation** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 12 rodent droppings under prep table at wait station. 3 rodent droppings under prep table at expo station, 1 dropping under stove on cook line, approximately 10 rodent droppings in dry storage room, approximately 7 droppings in storage area under soda boxes
In tiki bar- 3 on floor by ice bin **Warning**
High Priority - Rodent rub marks present along walls/ceilings. Possible rodent rub mark on wall by hole in wall under prep table at wait station and at expo station **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In walk in cooler - raw gyro meat 44° **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer running dish machine without sanitizer. Discussed with staff and manager on duty **Corrective Action Taken** **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water turned off at expo station, turned back on **Corrected On-Site** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 people in charge, 3 servers, expo, dishwasher, prep, 2 cooks **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.
