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 with no beard guard/restraint while engaging in food preparation.
Chef no beard guard at start of inspection. Chef put on mask. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce.
Case of eggs in walk in cooler above container of fruit and bagged vegetables. Chef moved eggs to properly store. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
In soup warmer black bean soup (123°F - Hot Holding); chowder (118°F - Hot Holding). Per chef both in unit less than 2 hours. Items moved to grill to reheat for proper hot holding. **Corrective Action Taken**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer bucket in kitchen at 200ppm chlorine. Employee went to remake to proper 100ppm. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
1) Interior of 2 microwaves in kitchen have food residue. Advised chef to clean when possible.
2) Soda gun drain by fountain dispenser at front bar.
Advised bartender to clean line.
**Corrective Action Taken**
Intermediate - Spray bottle containing toxic substance not labeled.
Unlabeled bottle above cook line and one on shelf by dish pit with unknown substances. Cook labeled bottles. **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.
