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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed area around the nozzles in soda machine soiled.
Observed gaskets in the reach in cooler on second floor.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed in the kitchen reach in cooler on the second floor.
Basic - Outer openings not protected with self-closing doors.
Observed exit door of the kitchen on the first floor, and second floor.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed shrimp thawed in the standing water. Operator placed shrimp in the reach in cooler. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handles raw fish and then touched clean utensils without changing the gloves or washing hands. Instructed employee and manager on proper hand washing protocol.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored in the reach in cooler on the second floor sliced cheese (50F - Cold Holding); mushrooms (52F - Cold Holding). Per operator the items were stored in the reach in cooler less than 4 hours. Operator placed the ice bags on items. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed container stored in the hand washing sink on the second floor kitchen. Operator removed container **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 5 employees engaged in food preparation. David Cochran came to work during the inspection. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cut ham stored in the walk in cooler no date mark. Per operator items were placed in the reach in cooler yesterday. Operator placed date on the ham.
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.