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 - Food storage container/container lid cracked or broken. Container for cooked bacon at cook line is cracked, employee changed container **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Not enough sanitizer in bucket, wet towel out of sanitizer, employee added more solution **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. White powder in big container, expo area, mgr wrote name on **Corrected On-Site**
High Priority - Displayed food not properly protected from contamination. Cut pineapple on cutting board right next to bar in front of customers, mgr placed a cover on pineapple **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken in open bag on top of bag of fries, mgr rearranged freezer by cook line **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handsink next to ice bin, outside bar, employee removed it **Corrected On-Site**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 90° water in handsink at expo area by soups
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.
