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.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 landed on white clam shell to go box at server station. Explained and employee discarded the box.
5-6 flying around by the mat at the bar area.
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over cooked beans in the walk in cooler. Explained and manager rearranged.
Raw shell eggs stored over produce in produce cooler.
Manager rearranged. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
5 rodent droppings on floor under shelve in alcohol room, alcohol room is separate room in hallway going to the one of the back door ice machine located in same hallway across from alcohol room
1 rodent dropping on floor under bag in box soda rack in alcohol room
1 rodent dropping on the floor in the corner by soda box rack in alcohol room
1 on top of the hood on cook line.
2 on window ledge by booths in dining room. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 45 in the pan no ice in the pan. No preparation was done today. Sour cream was moved from walk in cooler. Churrasco 46 in drawer cooler under grill moved from walk in cooler 2 hours ago . Walk in cooler Churrasco 43 f
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded lettuce 55 f at 12:54 cut 25 minutes ago ,pico 46 as per chef prepared 25 minutes ago second temperature of shredded lettuce after 20 minutes 55 f. Second temperature of pico 46 after 20 minutes.No change, at this rate of cooling it will not reach 41 within 4 hours.
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.
