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.
In bulk flour container in dry storage, plastic cup.
In bulk sugar container in server drink station, plastic cup. Operator removed cups. **Corrected On-Site** **Repeat Violation**
Basic - Cardboard box used as garbage container.
On cook line at fryers. Operator replaced with plastic container. **Corrected On-Site** **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At fry station, drink and bottle water on shelf above prep table. Operator moved. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
In walk-in freezer, foods identified as personal stored on shelf above customer foods.
Basic - Food stored on floor.
At cook line, bulk salt and soy sauce containers stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Rice scoop in water, 80f. Operator placed scoop in water >135f.
Also, at bar, ice scoop in ice bin with handle touching ice. Operator moved scoop. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet towel on prep counter at fry station. Operator moved. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
At cook line, container of salt and at server drink station, container of sugar not labeled. **Repeat Violation**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
At bar, Triple Sink (Quaternary 0ppm); operator replaced container of sanitizer, retest Triple Sink (Quaternary 200ppm) **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler across from fry station, raw fish stored over boiled eggs and broccoli and raw chicken stored over raw oysters. Operator moved all items to correct storage levels.
In walk-in freezer, raw shrimp stored over ready to eat crab. Operator moved shrimp to bottom shelf. **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored.
In dry storage area, container of handwash soap stored on case of liquid margarine. Operator moved soap. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
At prep area, can opener has blade with build up.
At bar, both soda guns have build up. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Handwash sink by walk-in cooler, scrub pad in sink. Operator removed. **Corrected On-Site** **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at mens restroom and bar. Operator supplied.
Also, handwash sink by walk-in cooler, towel dispenser not working. Operator unjammed towels. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In reach-in cooler, boiled eggs and cooked chicken wings.
In walk-in cooler, cooked crabs. All items prepared yesterday, not dated.
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.
