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 - Accumulation of black/green mold-like substance in the interior of the ice machine located in the rear kitchen dry storage. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
Basic - Exterior door has a gap at the threshold that opens to the outside located at the exterior door near the bar area heading out towards the floating dock and also the exterior door in the rear of the kitchen near the walk in freezer and also the exterior door in the dining room next to the fish tank. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
Basic - Floor area(s) covered with standing water located at the rear exit door near the walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
Basic - Floors not maintained smooth and durable located throughout the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
Basic - Garbage on the ground and/or pad around dumpster. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
Basic - Unnecessary items/unused equipment on the premises located outside near the trash compactor to include construction materials and unused kitchen equipment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Observed two steel wool scrubbing items in the bar hand wash sink. Operator removed and stored properly. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided the operator with written plan to fill out.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature was 74°F after more than 2 minutes of running located at server station one in dining room.
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.
