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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen dry storage shelf- observed employee personal bag being stored with food. Operator removed personal bag.
Basic - Food stored on floor. Main kitchen across from 3 compartment sink- observed container of potatoes on the floor. Operator removed potatoes from the floor. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter steam table- observed container of water with service spoon and tongs inside. Water temperature 93°F.
Basic - Silverware/utensils stored upright with the food-contact surface up. Main kitchen prep area at microwave-observed container of utensils with food contact surfaces up.
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep table across from 3 compartment sink- observed bowl of beef stew meat being thawed at room temperature. Operator moved meat to reach in cooler. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk pork and fried chicken temperature ranges 115-120°F at 1:45 p.m.. operator reheated items above 165°F and placed back on steam table for service.
Intermediate - Handwash sink not accessible for employee use at all times. Front counter HWS- observed HWS being blocked by stool. Operator removed stool. **Corrected On-Site**
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **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.
