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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine by electrical room has mold like substance buildup.
Basic - No handwashing sign provided at a hand sink used by food employees.
No employees must hand sign in either men's or women's restroom. Inspector emailed Manager employees must wash hand signs and Manager put in restrooms. **Corrected On-Site**
Basic - Silverware/utensils stored upright with the food-contact surface up.
Silverware at wait station area stored with food contact surface upright. Manager stored correctly. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Bread crumbs removed from original container and not labeled. Manager labeled appropriately. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
2 live flies in hallway before kitchen not landing on food or food contact surfaces.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In reach in cooler across from fryers:
cooked pasta (55F - Cold Holding); shredded cheese (55F - Cold Holding); buttermilk (55F - Cold Holding); mashed potatoes (55F - Cold Holding) temperatures taken at 2:15 pm.
Manager moved items to walk in cooler. Temperatures taken again at 3:00 pm:
Cooked pasta 43 F
Shredded cheese 43 F
Buttermilk 42 F
Mashed potatoes 41 F
**Corrected On-Site**
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.
