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
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm.
Cook set up fresh solution, after container was replaced at triple sink, 400ppm. **Corrected On-Site**
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 0ppm.
Machine was repaired during inspection. 75ppm. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 live, small flying insects located landing at bar light fixtures and flying throughout the bar.
Approximately 20 flying insects landing on garage door tracks in dining room.
Approximately 5 live small flying insects located on cart at wait station.
Approximately 3 live small flying insects in moist towlels located at wait station
Approximately 3 live small flying insects located around garbage can across ware washing area.
2 flying insects in prep area to the right of cook line, not landing.
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm.
Dish washer replaced container 400ppm. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Chicken tenders 57°F, in prep area , chef stated for less than 2.5 hours.
Chef placed chicken in walk in cooler.
Milk 50°F at bar stored on top of ice not submerged, for less than 30 minutes stated bar tender.
Bar moved to reach in cooler.
beef 50°F, cooked chicken 51°F, in drawer under grill for less than 2 hours,
Chef added ice **Corrective Action Taken**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Located at soda fountain at wait station in kitchen, operator removed cleaned and sanitized **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.