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 - Food stored on floor. Observed several cases of plastic water bottles on the floor near the restrooms. Also observed plastic containers of cooking oil on the floor in the kitchen. The manager removed the items. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the bar and Observed a preparation area. Observed the hood filters soiled. **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cheese in the reach in cooler in the back room. The manager moved the items. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the entrance of the back room. **Repeat Violation**
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.
Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer with cut lemons in the sink at the bar. The manager removed the items. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The brought towels. **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.
