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 - Bowl or other container with no handle used to dispense food. Observed aluminum cup stored inside wheat container on prep table by ice machine. Employee removed cup. **Corrected On-Site** **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged with food preparation inside sandwich prep area. Employee put a cap. **Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching onions inside reach in cooler in front of cook line. Employee removed scoop. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink inside Bar. Operator provided sign. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed flour container under prep table inside kitchen and inside dry storage. **Repeat Violation**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer blade located on prep table by water heater inside kitchen.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans inside reach in cooler not date marked. As per Operator flans were cooked last Monday July 2nd, 2021. Employee date marked flans. **Corrected On-Site** **Repeat Violation**
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.
