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
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front bar - after 3 attempts Bar Dishwasher (Chlorine 0ppm) **Warning**
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher tested below 160°F. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Found in the kitchen;
5 live roaches on side of cutting board in front line area at cookline next to sous vide Machine.
2 live roaches behind True freezer at end of cookline.
1 live roach behind Altoshmam near dipperwell at cookline.
2 live roaches behind salad prep cooler at cookline.
8 live roaches at dessert prep cooler under the cutting board.
1 live roach inside cooler gasket at dessert prep cooler.
2 live roaches in front line area crawling on the floor.
2 live roaches under 3 compartment sink.
1 live roach in storage area under stairwell near dishwashing area. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Found in the kitchen;
8 rodent droppings under shelving unit near dishwashing area.
8 rodent droppings on floor in storage room area under stairwell near dishwashing area. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station - cut romaine lettuce (48°-50°F - Cold Holding) not portioned or prepared today and held over 4 hours - see Stop Sale. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station - cut romaine lettuce (48°-50°F - Cold Holding) not portioned or prepared today and held over 4 hours - see Stop Sale. **Repeat Violation** **Admin Complaint**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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.