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 - Accumulation of black/green mold-like substance in the interior of the ice chute . Ice chute soiled with black mold like debris in server station. **Repeat Violation**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Mark v oven has build up of food debris burnt on. **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar hand sink. Provided sign to manager to display and she put it up. **Corrected On-Site** **Repeat Violation**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water and sports drink in reach in cooler on cook line over foods to be served to the public
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear and ear buds no hand wash or gloves changed back to prepping food. Employee educated to wash hands and change gloves. Employee washed hands and put on clean gloves. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream no date mark opened 3/30. Employee dated cream. **Corrected On-Site** **Repeat Violation**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled with mold like debris, mixer head soiled with flour and oil, cutting boards soiled and stained on cook line, interior of reach in coolers soiled with food debris. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times. Wet cloth in hand sink on cook line. Employee removed wet cloth. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in exterior bar. Employee refilled paper towels at bar hand sink. **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.
