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. Observed in the ice machine and drink ice bin next to the ice machine. The chef had both items cleaned. **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted over the triple sink. The chef inverted the items. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on a prep table and a bag on top of the shelf above the prep table next to the kitchen entrance. The chef removed the items. **Corrected On-Site**
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in both reach in freezers and on the floor in the walk-in freezer. **Repeat Violation**
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between two reach in coolers at the cook line. The chef removed the knife. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in the preparation reach in cooler by the kitchen entrance and hand washing sink. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half (55F - Cold Holding); cut tomatoes (55F - Cold Holding); in the preparation reach in cooler at the kitchen entrance. As per the chef the items were placed in the cooler less than approximately 2 hours ago. The chef removed everything from the cooler and placed in the walk-in freezer for a quick chill. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef cleaned the blade. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Observed several items in the hand washing sink at the bar. The chef removed the items. **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.
