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 personal food not properly identified and segregated from food to be served to the public.
Whole Fish in reach in cooler dated, employee states personal fish. But no marking to differentiate from customers foods **Warning**
Basic - In-use ice scoop stored on soiled surface between uses.
Ice scooper on soiled water inside blue holder held on wall down stairs in back wait station **Warning**
Basic - Silverware/utensils stored upright with the food-contact surface up.
Large wooden spoons used to stir pitcher drink, stored with food contact side facing up **Warning**
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.
0 ppms
High Priority - Rodent activity present as evidenced by rodent droppings found.
4 rodent dropping on top of dishwasher
Approximately 40 along the walls in kitchen, prep area, in old dinning room area where tortillas are stored upstairs **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Rice 117° yellow rice 110° chicken 126° beef 124° beans 128° on steam table, part on order, advised to reheat and store on stove top or option to fill out time as public health **Warning**
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
For dishwasher upstairs **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
1)Soda guns in bar area with black mold like on nozzles
2) upper area of large ice machine in back wait station area **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Handsink near dish washer
Handsink near ice machine
At bar sinks **Warning**
Intermediate - Spray bottle containing toxic substance not labeled.
Clear and white spray bottles with blue substances inside. Per manager it's sanitizer **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.
