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 - Build-up of grease on nonfood-contact surface. Exterior of reach in coolers, shelves under preparation tables, inside deep fryer compartment doors, and kitchen hand wash sinks has build up of food debris and grease. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Observed a clear plastic container of corn, on the front counter; not labeled. Employee labeled container. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 30+ live small flying insects in the wall by dishwashing machine, 10+ live flies landing on cooked plated food (pasta and fried calamari, plate of seafood mix, and a plate of fried corvina and potatoes), 17 live flies on the utility (electrical) pole that is attached to the preparation table, 7 live flies on the clean plates used to serve food, 3 live flies on the mittens, and 2 live flies on to go food tray located in the kitchen. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced cheese at 70°F on the preparation table by the plates. Manager discarded cheese. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed a container of cooked eggs at 100°F, container of cooked white rice at 68°F sitting on a shelf of the preparation table above the reach in cooler. Manager discarded all foods. **Corrected On-Site** **Warning**
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all 16 training certificates are missing date of births of the employees. Manager filled in all date of births on the certificate. **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.