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 - Floor area covered with standing water.
In the pantry and bar area.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
**Repeat Violation**
Basic - Food stored in a location that is exposed to splash/dust.
Bread stored next to hand washing sink on the cook line.
Employee removed the bread. **Corrected On-Site**
Basic - Raw fruits/vegetables not washed prior to preparation.
Employee cut raw onions before washing. Chef discarded the onions. **Corrective Action Taken**
Basic - Reach-in cooler interior have accumulation of soil residues.
Reach in cooler in the bar area.
Employee cleaned the reach in cooler. **Corrected On-Site**
High Priority - Dented/rusted cans present. See stop sale.
3 cans of artichoke hearts dented at the seems.
Chef set the cans aside for a refund. **Corrective Action Taken**
High Priority - Raw animal food stored over or with unwashed produce.
Raw eggs stored over unwashed produce in the walk-in cooler.
Chef placed the eggs below the produce. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Employee cut raw onions before washing. Chef discarded the onions. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Beef (54F - Cold Holding); Chicken (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been on the line for 30 minutes.
Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler.
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.