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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package ..tuna, white fish at walk in cooler. Chef removed package **Corrected On-Site**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands....after discussion handwashed . **Corrected On-Site**
High Priority - Food with mold-like growth. ..cut tomatoes, roasted pepper at reach in cooler .See stop sale. Chef discarded food. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw egg wash above cooked chicken, cut tomatoes, mushrooms in reach in coolers at kitchen. Chef properly stored food **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Food with mold-like growth. ..cut tomatoes, roasted pepper at reach in cooler .
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....roasted pepper , ricotta cheese in reach in cooler . Chef discarded food . **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener, interior and exterior slicer ,slicer blade. Chef moved to clean . **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing....stored strainer in handwashing sink at kitchen. Employee moved....some food evidence in handwashing sink at bar .
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....all cooked and prepared food such as soup, sauce , short ribs, chimichurri , seaweed, cut tomatoes, cut cabbage etc in reach in cooler , walk in cooler. Employee date marked. **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.
