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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dry storage area and in cook line above clean dishes. **Warning**
Basic - Employee personal bag stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in kitchen. Operator removed **Corrected On-Site** **Warning**
Basic - Time/temperature control for safety food thawed at room temperature. Raw fish and shrimp thawing at room temperature held under 4 hours ago. Operator placed under cold running water during inspection. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
3 live flying insects landed on dirty dishes in ware washing area.
2 live flying insects flying around in dry storage area. **Warning**
High Priority - Raw chicken stored over unwashed carrots inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw fish stored over cooked chicken inside reach in cooler in cook line. Operator moved raw fish and stored correctly. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
7 rodent droppings under dish machine in ware washing area.
1 rodent dropping on top dish machine.
Approximately 15 rodent droppings under shelf in dry storage area.
Approximately 25 rodent droppings on top second shelf of prep table by steam station in cook line.
2 rodent droppings behind flour mixer in kitchen. **Warning**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles in bar. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by boxes in bar. Operator moved boxes during inspection. **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.