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 - Current Hotel and Restaurant license not displayed. Operator provided 2019 license. Operator provided current license.
**Corrected On-Site** **Warning**
Basic - Food stored on floor.
Several buckets of sauces stored on the floor in the walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 7 flying insects around the hand washing sink at front counter in the dining room area.
Observed approximately 25 flying insects landing on the wall next to the hand washing sink located at the pizza station and grill section in the cook line-kitchen.
Observed approximately 12 flying insects landing on the passing food window in the cook line located in the kitchen.
Observed approximately 20 flying insects flying around the cook line, pizza station and garbage can located in the kitchen. **Warning**
High Priority - Raw animal food stored over ready-to-eat food.
Non commercially packaged raw veal stored above a case of cooked pasta in the upright reach in freezer unit in the kitchen. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Cooked pork- Ragu (44-46°F - Cooling) per operator product cooling overnight in a deep covered container in the walk in cooler. Per operator product haven't been prep, pulled or portion today. Operator discarded product. See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cooked chicken (39-55°F - Cold Holding) per operator product held less than four hours in the flip top unit in an overstocked container in the cook line. Operator moved product to the reach in cooler unit. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Cooked pork- Ragu (44-46°F - Cooling) per operator product cooling overnight in a deep covered container in the walk in cooler. Per operator product haven't been prep, pulled or portion today. Operator discarded product. See stop sale. **Warning**
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Operator organized them**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Erion Musaj not certified within 30 days of employment.
**Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the cook line. Operator provided paper towels. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed meatballs, and cooked pork ragu not date marked in the walk in cooler. Per operator products held more than 24 hours in the walk in cooler. Operator date marked products. **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.
