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 eating in a food preparation or other restricted area.
Observed two Employees eating in a food preparation area in the cook line in the kitchen. Employees decided to discard food. Employees washed hands. **Corrective Action Taken** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed personal cellphone stored in the cook line. Operator removed.
Observed personal jacket and backpack stored in the storage shelving unit in the back of the kitchen. Operator stored properly. **Corrected On-Site** **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed frozen shrimps thawing in standing water in the cook line. Operator moved product to walk in cooler. **Corrected On-Site** **Warning**
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee eating in the cook line, put on new gloves and engaged in food preparation without hand-washing first. Employee washed hands. **Corrective Action Taken** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed two flying insects landing on prep table in the cook line located in the back of the kitchen.
Observed 2 flying insects landing on top the microwave in the cook line located in the kitchen.
Observed 5 flying insects landing on the counter at the bar located in the dining room area.
Observed one flying insect landing on a covered container of pico de Gallo in the cook line located in the kitchen.
Observed two flying insects landing on the tomato slicer and 1 flying insect landing on a clean plate on the prep table located in the kitchen. Operator washed, rinsed and sanitized tomato slicer, and plate. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw shell eggs stored above a container of cooked beans in the walk in cooler. Operator stored properly.
Observed non commercially packaged raw pork stored above tamales-leaves in the upright reach in cooler in the back of the kitchen. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
shredded mozzarella cheese (45°F - Cold Holding) per operator product held less than four hours in the flip top unit in the cook line. Per operator product haven't been prep or portion today. Oper moved product to the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed several utensils stored inside hand washing sink in the back of the kitchen. Operator removed utensils. **Corrected On-Site** **Warning**
Intermediate - Nonservice animals in the food establishment or on premises.
Observed non service dog in the dining room-patio. Advised operator to let the owners know about it. Dog and owners left premises. **Corrected On-Site** **Warning**
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Operator provided employees training by an unapproved provider. Employees training by ServSafe-National Restaurant Association. **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.
