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 - Floors not maintained smooth and durable. Observed unsealed rough concrete surfaces throughout the kitchen. Discussed the need for sealing the concrete with the manager for sanitation purposes.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the dessert station cooler, butter portions (52°F - Cold Holding). Per the manager the item was stocked for 3 hours and the top of the cooler is constantly opened. The manager moved the butter to the lower portion of the cooler to quick chill. **Corrective Action Taken**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed at the broiler sausage (78°F - Hot Holding). Per the manager the item had been there too long and the manager voluntarily discarded the item. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a perforated pan in a hand sink. The Manager removed the pan. **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed risotto and cooked fettuccine in the walk-in cooler with no date mark. Per the manager the items were prepared yesterday. Manager added date marks.
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.
