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
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cookline - left flip top - cooked pasta (45-50°F); right flip top - shrimp (55-60°F); beef (55-60°F). Per operator items were placed in unit approximately two hours ago. Observed ice buildup on condensing coils of both units. Advised operator to refrain from using units until such time all TCS items are maintained at 41F or below. Operator moved TCS items to walk in to quick chill. **Warning**
Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.
Clean plates exposed to water leaking from air conditioning vent. Operator removed all dishes and sent to dish washer to clean/sanitize. **Corrective Action Taken** **Warning**
Basic - In-use ice scoop stored on soiled surface between uses.
Ice scoop stored on dirty surface of ice machine. Advised operator to store in clean/sanitized container. **Repeat Violation** **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Final rinse - 135F. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 20 small flying insects at entrance to inside bar on and around soda gun.
Observed approximately 10 small flying insects 1/2 way through inside bar on and around whiskey dispenser. Operator began removing during inspection.
Approximately 4 small flying insects at expo area entrance to private dining room. Operator began removing during inspection. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cookline - left flip top - cooked pasta (45-50°F); right flip top - shrimp (55-60°F); beef (55-60°F). Per operator items were placed in unit approximately two hours ago. Observed ice buildup on condensing coils of both units. Advised operator to refrain from using units until such time all TCS items are maintained at 41F or below. Operator moved TCS items to walk in to quick chill. **Corrective Action Taken** **Warning**
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.