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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Tuna in package thawed, package states to remove from package before thawing
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table next to parsley, drink removed **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Speakers on shelf above sautéed onions in walk in cooler, employee removed speaker **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Cook cleaned something off floor then put gloves on without washing hands
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
butter (55F - Cold Holding); sour cream (54F - Cold Holding, on expo line, employee put items in reach in cooler **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
mashed potatoes (114F - Hot Holding); rice (118F - Hot Holding) in steam well, manager reheated items rice at 187F, mashed potatoes at 173F **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand sink at bar has container stored in it, bartender removed container **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand sink on cook line, manager put paper towels at hand sink **Corrected On-Site**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
No water at hand sink by ice machine, manager turned water on under hand sink **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.
