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 - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
At the time of inspection, establishment is licensed for 25 seats, counted 80 seats during inspection. **Repeat Violation**
Basic - Hole in or other damage to wall.
Hole in wall between ovens and wine shelving where cording is coming out of the wall. Hole in wall under mop sink where pipe exits wall.
Basic - Single-service articles improperly stored.
Napkins stored on floor in storage area. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation**
High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change.
At the time of inspection, establishment is licensed for 25 seats, counted 80 seats during inspection. **Repeat Violation** **Admin Complaint**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 4 rodent droppings on top of reach in cooler in the kitchen. Observed 1 rodent dropping on plate stored on wooden shelving behind the reach in cooler.
Observed 10 rodent droppings on shelf behind canned foods. Observed 34 rodent droppings in pull out drawer under ovens. Observed approximately 60 rodent droppings in bottom shelf of white cabinet. Observed 2 rodent droppings in mixing bowl on clean equipment shelf. Observed 5 rodent droppings on lower shelf of clean equipment. Observed 7 rodent droppings on shelf by pressure cooker. Observed 11 rodent droppings on upper shelf with wine storage display. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At right side of pizza make top Cheese, tomatoes, sausage 45-46°F. Lid has been open. Person in charge iced items down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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.
Brie cheese in make top with no date mark. Half and half and cream in sliding door with no date mark. Person in charge date marked appropriately. **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.
