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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on prep table near crackers and dressings. 2 pack packs stored next to frozen salad plates. Employee removed phone and back packs and sanitized areas. **Corrected On-Site** **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees. Near breading station and bar area. Manager printed signs and hung them at the hand wash sinks. **Corrected On-Site**
Basic - Stored food not covered. Crab cakes stored in reach in freezer uncovered. Employee placed parchment paper over crab cakes. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Make bar- portioned shrimp 49F, tuna salad 48F ( prepped 30 minuets ago ). Cold drawers- mahi 53F, grouper 54F, chicken 45F ( prepped 30 minutes and placed on line. Employee placed all items on ice to reduce temperatures. **Corrective Action Taken** **Repeat Violation**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed and sent to ware wash area. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near breading station. Employee was sent to restock. **Corrective Action Taken** **Repeat Violation**
Intermediate - No soap provided at handwash sink. Near breading station. Employee was sent to re stock. **Corrective Action Taken** **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.
