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 - Dead roaches on premises. 2 dead on floor behind food bar.
Observed 1 dead under three compartment sink.
Observed 2 dead under dry storage.
Observed 9 dead in dry storage 2nd room.
Observed 1 dead by back door.
Observed 2 dead under three compartment sink. **Warning**
Basic - Food stored on floor. Observed raw meat on floor of prep area.
Observed tea buckets on floor in walk-in cooler.
Observed employee move all items to shelf and table. **Corrected On-Site** **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0 ppm retested to 100 ppm **Corrected On-Site** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 10 ppm advised operator to set up three compartment sink to wash dishes until dish machine is properly working. Employee set up three compartment sink. **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed produce in walk in cooler. Observed employee move raw chicken away. Observed in 2nd walk in cooler raw pork over bread. Observed employee remove during time of inspection.
**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live on back behind buffet bar.
Observed 1 live under kitchen equipment under cooks line.
Observed 1 live under stove equipment in back kitchen.
Observed 3 live under reach in cooler on cooks line.
Observed 1 live in reach in freezer. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cold holding, mussels 45 °F, fresh garlic oil 50 °F, 2nd temp at 3:30 all went down to 43 °F. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked broccoli 110 °F on hot bar. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice and fruit dumped into hand washing sink on server line.
Observed bowl in hand washing sink on buffet bar. **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.
