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 - Time/temperature control for safety food thawed in standing water. Observed container of calamari, fish and packaged beef thawing in containers of standing water. Items placed in walk in cooler **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 6 rodent droppings on rack over dishwashing area where soiled dishes are placed to be washed.
Observed 3 rodent dropping on top of dish machine
Observed over 20 rodent droppings on shelves where wine bottles are stored at side bar/ server station located off cookline
Observed over 30 rodent droppings on shelves in dry storage where packaged foods or stored. Located in room where ice machine, bulk oil and where clean utensils are stored **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler: clam chowder (48°F), per cook item was out on cookline then replaced back in walk in cooler. Cook placed chill stick in container.
Fliptop across from stove top: raw fish (59°F); ravioli (59-60°F) per manager items placed in unit less than 1 hr. Per manager unit was unplugged and plugged back in less than 1 hr. Items moved to walk in to quick chill
Expo: smoked salmon (49°F) on expo line in double pan. Item out less than 1.5 hrs per manager. Remaining salmon placed to quick chill
**Corrective Action Taken** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At dishwashing area, metal scrubbers and sanitizer bucket in hand sink. Items were removed and made accessible **Corrected On-Site** **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.