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 - Accumulation of dead or trapped small flying insects in control devices. Hanging fly sticky trap over kitchen prep area - 38 stuck small flying insects.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed:
2 flies on main cook line, landing on cutting board, clean plates, wiping cloths and salad prepared for customer.
12 flies in prep area landing on cutting boards, wiping cloths, and covered food containers.
1 fly landed on inspectors hat during inspection in kitchen.
See stop sale.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food prep worker touched hat and continued food prep without changing gloves. Gloves changed and hands washed. **Corrected On-Site**
High Priority - Stop Sale issued due to adulteration of food product.
Small flying inspected landed on salad prepared for customer service. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Front counter dressing cooler - Homemade Sour cream based dressing 52F (cold holding). Per operator under 4 hours. Dressing not prepped today. Operator moved dressing to different cooler to chill back to 41F or below. **Corrective Action Taken**
Intermediate - Cutting board(s) stained/soiled.
Kitchen prep area - small flying insects landing on cutting board. Cutting board sanitized.
Main cook line - small flying insects landing on cutting board. Cutting board sanitized. **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
