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.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Main kitchen cook line- observed employee places RTE fish in hotel pan for service with no gloves on. See Stop Sale. **Warning**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Front counter bar- observed utensils stored in container or dirty water at 81°F. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen steam table and cook line- observed approximately 5 flies flying around steam table and landing on bread rolls. See Stop Sale.
Front counter bar- observed approximately 8 flies flying around and landing on counter where beverages are being prepared. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Main kitchen cook line steam table - observed 4 live roaches crawling on bottom shelf of steam table around and on seasoning and all purpose flour. **Warning**
High Priority - Stop Sale issued due to adulteration of food product.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Main kitchen cook line- observed employee places RTE fish in hotel pan for service with no gloves on. See Stop Sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen steam table and cook line- observed approximately 5 flies flying around steam table and landing on bread rolls. See Stop Sale.
**Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen reach in cooler- observed case of chicken 51°F. Operator stated chicken was received yesterday and been in cooler. See Stop Sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen reach in cooler- observed case of chicken 51°F. Operator stated chicken was received yesterday and been in cooler. See Stop Sale. **Warning**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Cook line steam table- roasted potatoes, pork chops temperature ranges 110-120°F. Operator reheated all items above 165°F and placed back on steam table.
**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.
