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 - Food not stored at least 6 inches off of the floor. Observed food items on the floor inside the walk in freezer. The operator removed all items. **Corrected On-Site** **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand washing sign at the front coffee area and also at the bar area. The manager put the sign for all missing hand sinks.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior of the kitchen oven soiled with grease and food debris.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid and smoked salmon stored above potatoes inside the walk in cooler. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish inside the walk in cooler. The operator reorganized the chicken. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler by the cook line, cut tomatoes (53F - Cold Holding); sliced ham (57F - Cold Holding). As per operator, holding less than 1 hour, they added ice pan to both items. **Corrective Action Taken**
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.
