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 - Food not stored at least 6 inches off of the floor.
Kitchen area- cases of limes- operator removed off the floor and stored properly. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees.
At the cookline- operator printed and posted at both hand sinks. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1) In the bar area- observed 7 live flies land on a open container of cut pineapples and a tray of drink garnishes- see stop sale. Observed 10 live flies landing on inverted glasses and table tops.
2) Expo Station- observed 3 live flying insects landing on the shelves and wall.
3) Chips and Salsa Station- observed 8-10 live flies land on the walls and the lids of the chip bins.
4) Warewashing area- observed 3 live flies landing on top of the ice machine. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
1) In the bar area- observed 7 live flies land on a open container of cut pineapples and a tray of drink garnishes. **Warning**
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
- Grill Station sour cream, salsa and shredded cheese (48-50°F - Cooling) per chef, items prepped 2 hours ago. Chef placed ice bags on each item for a quick chill. **Corrective Action Taken** **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
1)At the bar area- spray bottle of sanitizer near the glass cups.
2) Server area- sanitizer spray bottle
Operator labeled and stored bottles properly. **Corrected On-Site**
Intermediate - At the cookline near the grill station- Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink.
In both restrooms. Operator repaired- hot water provided. **Corrected On-Site**
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.