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 - Bowl or other container with no handle used to dispense food.
Bowl without handle used to dispense sea salt in prep area. Operator removed bowl **Corrected On-Site**
Basic - Clean utensils or equipment stored in dirty drawer or rack.
Clean utensils stored in dirty drawer in prep are near pizza making table **Repeat Violation**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Three flying insects observed in bar area.
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
Operator unable to provide proof of aquacultured salmon. Operator contacted vendor during this inspection and requested letter. **Corrective Action Taken**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Ready to eat ricotta cheese opened 5/28 not consumed within 7 days. See stop sale
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Two cartons of commercially processed egg yolk opened on Saturday not date marked. Operator date marked containers **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.
Misc items stored in hand wash sinks on cook line. Operator removed the misc items / bags, wire, metal plate) **Corrected On-Site** **Repeat Violation**
Intermediate - No soap provided at handwash sink.
No soap at hand wash sink at end of kitchen near pizza making table. Operator replenished soap **Corrected On-Site** **Repeat Violation**
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.
