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
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.....3 live flies flies flying around and landing on prep table at kitchen...4 live flies landing on squeezed sauce bottles at prep station. .one live roach in the slicer , one live roach on the wall at dishwashing area. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Rice 49°, , cheese 50°, cooked shrimp 50°, marinara sauce 49°, spinach dip 50° , garlic sauce 49° , lemon butter sauce 55°, Cole slaw 51°, blue cheese sauce in walk in cooler . Ambient temperature 43° . Operator not aware how long food being held out of temperature. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish dip 59°, coleslaw 59°, cut tomatoes 61° in reach in cooler being held less than four hours. Operator discarded food.
Rice 49°, , cheese 50°, cooked shrimp 50°, marinara sauce 49°, spinach dip 50° , garlic sauce 49° , lemon butter sauce 55°, Cole slaw 51°, blue cheese sauce in walk in cooler .
. Operator not aware how long food being held out of temperature. Stop sale issue. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue....all reach in cooler at the establishment....stagnated water stored in all reach in cooler at the establishment. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....garlic sauce, lemon butter, spinach dip was cooked Tuesday at walk in cooler . Food make a stop sale due to temperature abuse. **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.