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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dry storage area cracked and hanging.
Basic - Food not stored at least 6 inches off of the floor. Bags of potatoes in dry storage area. Operator moved potatoes to storage shelf in dry storage area. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line dry food items not labeled. Operator labeled. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Main kitchen reach in cooler- raw beef stored over prepared plantains. Operator properly stored items in reach in cooler. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steam table-; potato salad (119°F - Cold Holding)- Operator stated she was not aware of potato salad on steam table and intended to keep it cold. Operator discarded potato salad. **Corrective Action Taken**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Fry station- ; plantains (110°F - Hot Holding)prepared at 1:15 p.m. Operator reheated plantains to 169°F and place on steam table for hot holding.
**Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils stored inside hand sink at front counter. Operator removed utensils.
No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator added paper towel. **Corrected On-Site**
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.