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
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed oysters stored above ready to soup ingredients. Operator moved items for proper storage. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 5 rodent droppings on the back side of a booth facing out in the dining room. Operated removed droppings and cleaned and sanitized the area.
Observed 15 rodent droppings on the floor behind a chest freezer near the sod storage rack **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an open bag of rice in the dry storage area that contained weevils. Operator discarded the rice. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. Observed in the line flip top cooler, ; raw shrimp (45°F - Cold Holding); catfish (45°F - Cold Holding). Per the operator the items were stocked in the cooler 1 hour prior. Operator added ice to items and were retested - catfish - 40°F, raw shrimp 42°F. **Corrected On-Site** **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed chopped garlic build up on a grinder. Operator moved grinder to ware washing area to clean and sanitize. **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**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seafood gumbo and crab claw soup in the flip top cooler not labeled. Per the manager the items were prepared yesterday. Manager added date mark. **Repeat Violation** **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.