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 - Build-up of mold-like substance on nonfood-contact surface.
Perimeter of the 3 compartment sink at the bar with mold like substance.
Top of stove grease laden
Basic - Cove molding at floor/wall juncture broken/missing. Missing and / or broken floor tiles.
Floors behind equipment in need of cleaning
Ceiling tiles in need of cleaning
Walls and installed shelving in need of cleaning. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Quart container at bar in reach in cooler not labeled.
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bring a soiled towel to the hand wash sink sink, put down towel, wash hands and then use the soiled towel to dry hands, corrected and reeducated. **Corrected On-Site** **Repeat Violation**
High Priority - Insecticide/rodenticide use not in compliance with regulations. Can of Raid flying insect spray stored at the bar. **Repeat Violation**
Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
At bar ice machine with black mold like substance in interior
Interior of reach in cooler on cooks line in need of clean, food debris
Soda gun at the bar soiled.
Large make table cutting board soiled on pizza station. **Repeat Violation**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk in the wait station reach in cooler not date marked.
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/. 3 certified posted food manager but none on site at the time of the inspection. **Repeat Violation**
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.