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 - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands....dishwasher. Washing hands after discussed. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....1 live fly landing on prep counter at front, 1 live fly flying around kitchen and land on prep counter . 5 live flies stored landing on blender machine at prep room. 1 live fly landing on sheet pan, prep table at pastry station.. ... approximately 50 live flies , flying around by the ice machine, reach in cooler at out side only overhead protection area. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....Swiss cheese and cheddar cheese, goat cheese, feta cheese , mozzarella cheese, cut tomatoes, tomato pesto , roasted pepper, eggplant, grilled vegetables, ham, turkey, salmon burger all at between 52°-54° in flip top reach in cooler . Per Cook food being held more than four hours. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....Swiss cheese and cheddar cheese, goat cheese, feta cheese , mozzarella cheese, cut tomatoes, tomato pesto , roasted pepper, eggplant, grilled vegetables, ham, turkey, salmon burger all at between 52°-54° in flip top reach in cooler . Per Cook food being held more than four hours. Stop sale issue. Employee discarded food. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale...milk on self serve bar at front. Employee discarded milk . **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.