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 equipment/utensils not stored at least 6 inches above the floor.
Clean pans and cover for the top of the salad make table stored on the floor.
Manager cleaned and place items on a shelf. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Pans on the shelf along the back wall wet nesting.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
Basic - Floor areas covered with standing water.
Floor in the back preparation area.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink stored in the blast cooler.
Employee removed the drink. **Corrected On-Site**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee picked item of the floor then handled clean equipment without washing hands.
Instructed manager and employee on the correct hand washing protocol..
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Instructed manager and employee on the correct hand washing protocol..
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw Mahi stored over ready to eat lobster in the walk in cooler.
Manager placed the lobster above the mahi. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Cooked mushrooms 98°F and cooked peppers 96°F hot held on the cook line. Manager stated the items had been in hot holding for 30 minutes.
Manager reheated both items to 167°F and stored in hot holding. **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.
