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 - 1.) Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape over expo station prep table in kitchen area. Advised operator to relocate to another area.
2.) Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed in rear kitchen area. Observed accumulation of dead flies stuck to wall above and around bug zapper.
3.) Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container of utensils at bar area in container of room temperature water. Operator placed utensils in empty container. **Corrected On-Site** **Warning**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water in hand sink in rear kitchen area. Operator stated plumber should be out today to fix. **Corrective Action Taken** **Warning**
High Priority - 1.) Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 flies in dish area landing on dirty dishes. Observed 3 flies landing on various clean plates and rolling cart. Observed 2 flies landing on dish rack on shelving unit. Observed 1 fly in dry storage area landing on rolling cart. Observed 2 flies landing on door in storage area. Observed 1 fly landing on bag of croutons. Observed 3 flies landing on bottle of caramel syrup. Observed approximately 2 flies landing on dirty dishes in triple sink in rear kitchen area. Observed 1 fly landing on clean hanging pot in rear kitchen area. Observed 2 flies landing on sealed bin of plantain chips at expo line. Advised operator to kill flies and sanitize all areas. Operator attempted to kill flies and sanitize areas. Repeat violation.
2.) Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly tape throughout kitchen area, in need of replacement. Advised operator to replace with new tape. Operator started replacing fly tape. **Corrective Action Taken** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Sliced portioned ham and cheese, media noche sandwich 49-51°F Cooling at 11:20am. Per operator, made yesterday .
Observed chicken noodle soup (45-46°F - Cooling) at 12:15pm. Per operator, made yesterday.; cooked lamb (46°F - Cooling) at 12:20pm Per operator, made yesterday. Observed items portioned/ stored in a manner that won't allow for effective cooling. Educated operator and emailed cooling guide.
See Stop Sale. **Repeat Violation** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3 attempts, observed dish machine chlorine sanitizer at 0pom. Advised operator to manually sanitize until unit is repaired. Operator has triple sink set up to 100ppm. Operator stated will contact service technician. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw pork chops stored over container of sliced bell peppers and onions in walk in cooler. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Sliced portioned ham and cheese, media noche sandwich 49-51°F Cooling at 11:20am. Per operator, made yesterday. Observed chicken noodle soup (45-46°F - Cooling) at 12:15pm. Per operator, made yesterday.; cooked lamb (46°F - Cooling) at 12:20pm Per operator, made yesterday. Observed items portioned/ stored in a manner that won't allow for effective cooling. Educated operator and emailed cooling guide.
**Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1.) Observed French fries (60-68°F - Cold Holding) at 11:37am. Observed sitting out at room temperature. Per operator, 2 hrs. Operator went to transfer French fries to cooler to quick chill. Corrective action taken.
2.) Observed Flip Top: sliced ham, sliced cheese, tomato based sauce, cooked pork, yuca sticks, breaded raw chicken all items Cold Holding at 11:44am. Per operator, 2 hrs. Observed ambient temperature of unit at 54°F-63°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Operator stated unit was cleaned yesterday and plugged in this morning. Operator started to transfer items alternate cooler to quick chill. Corrective action taken.
3.) Observed cooked carrots (51°F - Cold Holding) at 11:56am. Per operator, less than 3 hrs. Operator went to place item on ice. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled yuca (110-116°F - Hot Holding) at 11:53am. Per operator, 1 hr. Operator placed item on stove top to rapid heat. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. CFM arrived on site during inspection. **Corrected On-Site** **Warning**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in women's bathroom hand sinks at 87-99°F. **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.
