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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Cook wearing a watch while preparing food. After reviewing with cook she removed the watch. **Corrected On-Site** **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation.
Cook not wearing a hair restraint while preparing food on the cook line. **Repeat Violation**
Basic - In-use tongs stored on equipment door handle between uses.
Tongs hanging from oven door handles on cook line. Chef properly stored tongs. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
Raw shrimp thawing in standing water on cook line. Chef discarded water and moved shrimp to walk in cooler. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over cooked pasta in walk in cooler. Chef properly separated and stored food. **Corrected On-Site**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No vacuum breaker on added splitter to mop sink faucet in non chemical side, green hose attached to non chemical side.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Certified manager has no knowledge of the big 6 foodborne illness. Reviewed policy with manager and emailed big 6 form to manager. **Corrective Action Taken**
Intermediate - Certified food manager unable to answer basic questions about allergens.
Certified manager has no knowledge of food allergens. Reviewed and email allergen form to manager. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
All cutting boards on cook line are stained and with deep cut marks that are no longer cleanable **Repeat Violation**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Manager did not provided proof of employee reporting agreement. Reviewed policy with manager.
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.
