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
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front counter, juice shots packaged in bottles with name only.
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. At walk in cooler, fish in commercial ROP labeled to remove from packaging before thawing. Item thawing since this morning. Fish removed from packaging. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Approximately 20 live flies at laundry bag next to triple sink.
3 live flies landing on clean utensils hanging at the triple sink. Items cleaned and sanitized.
Approximately 10 live flies on walls next to triple sink
Approximately 5 live flies on dressing bottles on prep shelf in kitchen
1 live fly at front counter on wall
Approximately 5 live flies on walls outside of restrooms in dining room
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, salad dressings (40-60°F - Cold Holding). Items stored in containers sitting on ice. Ice does not meet the level of the food. Ice added to containers to bring ice to the level of the food. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line steam table, rice (115°F - Hot Holding); quinoa (115°F - Hot Holding); black beans (115°F - Hot Holding). Items prepared this am, less than 2 hours ago. Heat in steam table increased to high to reheat to 165°F to hot hold.
At front counter, soup (102°F - Hot Holding). Heat turned up on soup kettle to reheat to 165° to hot hold **Corrective Action Taken**
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.