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
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee in ceramic cup on prep table. Explained. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. refried beans 48 cooling overnight, cooked pulled pork 45 cooling overnight . **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. refried beans 48 cooling overnight, cooked pulled pork 45 cooling overnight . **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
5 on Mountain Dew bag in box in liquor and soda room.
6 on Pina fountain drink mix box
9 on Tropicana lemonade box
3 on Pepsi box
10 under the shelves in soda room
5 in a pan with food storage container lids on bottom shelf of prep table in the kitchen
2 on floor in the kitchen
3 under toaster on table in the kitchen
2 on shelf by can of hearts of Palm in the kitchen
14 on the ledge over three compartment sink in the kitchen
4 on ledge by electrical panel behind dishwasher in the kitchen
All droppings in liqueur room ,under toaster and tables cleaned. **Corrective Action Taken** **Warning**
High Priority - Rodent burrow or rodent nesting materials present. 1 hole in wall with gnawing marks in liqueur and soda room , and 1 hole in wall with gnawing marks in the hallway by the back door. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer solution bucket stored in hand sink by walk in cooler. Explained and employee removed the bucket. **Corrected On-Site** **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**
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.