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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted on shelving. Employee inverted them. **Corrected On-Site** **Repeat Violation**
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Person in charge moved the from the handle. **Corrected On-Site** **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in cooler gaskets. Unit located in front of the cook line.
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws above counter accesible to customers. **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over washed vegetables. Employee inverted them. **Corrected On-Site**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server was coached about the handwash procedure. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (63°F - Cold Holding) left on the counter for less than 4 hrs. Butter was place inside ice . **Corrective Action Taken**
Intermediate - No cleaning agent available for warewashing. Only use single-service items to serve food to customers until cleaning agent is available for warewashing. Employee restocked the detergent immediately. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located on the corner of the bar. **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.
