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 - 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. Observed in the Flip top cooler; cut romaine lettuce (49°F - Cold Holding); sliced tomatoes (49°F - Cold Holding); chimichurro with garlic (49°F - Cold Holding); beyond burger (52°F - Cold Holding); ambient temperature (59°F - Cold Holding). **Warning**
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Observed water or other liquid dripping from the roof into the dry storage room. **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. Observed chlorine sanitizer at 0 ppm. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1. Observed several small flies around and landing on sauce cups stored on top of the beer keg refrigerator with tap handles.
2. Observed over 20 small flies on a bucket with soiled wiping cloths on the left side of the 3 compartment sink. Operator took the entire bucket outside of the restaurant.
3. Observed 3 small flies on a drain rack containing dish washing racks above the 3 compartment sink.
4. Observed over 20 small flies flying around and landing on packaged and canned food in the dry storage room. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged chicken above non dairy dessert product. Operator rearranged for proper storage. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the grill drawers, raw chicken over cooked chicken wings. Employee rearranged items for proper storage. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed in the left flip top cooler, Flip top cooler; cut romaine lettuce (49°F - Cold Holding); sliced tomatoes (49°F - Cold Holding); chimichurro with garlic (49°F - Cold Holding); beyond burger (52°F - Cold Holding); ambient temperature (59°F - Cold Holding). Per the employee all items were stocked in cooler 2 hours prior. All items moved to alternate refrigeration or placed on ice. **Corrective Action Taken** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in the kitchen. Employee provided towels. **Corrective Action Taken** **Warning**
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 200°F in ice water. Adjusted thermometer. **Corrected On-Site** **Warning**
Intermediate - Proof of required state approved employee training not available for some 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.
