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 - Bowl or other container with no handle used to dispense food.
Plastic pan used as scoop for bulk sugar in prep area. Pan removed. **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Three blue ice buckets by ice machine in kitchen. Buckets inverted. **Corrected On-Site** **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees.
In men's restroom in dining area. Inspector emailed sign. **Corrective Action Taken**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw turkey patties stored over ready to eat mozzarella cheese sticks in walk in freezer. Patties moved and stored correctly. **Corrected On-Site**
High Priority - Sewage/wastewater backing up through floor drains.
In the middle of the cook line in kitchen, floor drain is backed up and wastewater is coming out of drain. Drain cannot be unclogged. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
On main cook line, beef steak and cooked onions stored overnight 51F. Items discarded.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
On main cook line, beef steak and cooked onions stored overnight 51F. Items discarded.
On main cook line, ham, chicken beef 51F. Items placed into service approximately two hours prior. Items moved to walk in cooler to cool.
On main pizza make line, two containers of meat balls 50F. Meatballs placed into service approximately two hours prior. Meatballs moved to reach in cooler to cool. **Corrective Action Taken** **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of multiple reach in cooler drawers on cook line.
Interior of ice machine in kitchen.
Soda nozzles for drink dispenser in kitchen. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand washing sink across from pass through window blocked by silverware tray. Tray removed. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle containing green chemical cleaner stored on side of hand washing sink in bar. Bottle labeled. **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.
