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 - Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed fried pork (118°F - Cooking). Instructed employee to cook longer. Item served before being retested.
High Priority - Raw animal food stored over or with unwashed produce. Observed raw squid over onions and potatoes in the walk-in cooler. Employee moved squid to alternate shelf for proper storage. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed prepped frozen beef not in original package stored above fish. Employee moved beef to lower shelf for proper storage. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 10 rodent droppings in a lower shelf of a prep table next to the Line flip top cooler and 10 rodent droppings on the bottom shelf of the same unit. No food stored in this unit.
Observed 12 rodent droppings on the floor in the storage area outside of an employee restroom. In same storage area, observed 15 rodent droppings along a wall between paper goods storage shelving and a chest freezer.
In the back storage room observed 5 rodent droppings on the North side under beer and soda storage racks and 8 droppings on the South side under small wares storage rack.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed on a prep table - garlic aioli (70°F - Cold Holding). Per the employee the item was out for approximately 20 minutes. Employee moved item to walk-in cooler to quick chill.
Observed in GE refrigerator ; cream cheese (50°F - Cold Holding). The employee voluntarily discarded the item. **Corrective Action Taken**
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/
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
