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.
Observed plastic cup used to scoop ice in ice bin at the bar. Operator discarded cup.
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Observed rack with hammers stored on the tray with cooking paper on. Operator removed the tools.
Observed tool bag and bucket with tools stored next to spices on the shelf in dry storage.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed tomato bisque (62F - Cold Holding) stored in deep container in the walk in cooler.Per operator held overnight. Operator discarded. **Corrective Action Taken**
High Priority - Dented/rusted cans present. See stop sale.
Observed the can of baked beans dented on the seam. Operator discarded. **Corrective Action Taken**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed tomato bisque (62F - Cold Holding) stored in deep container in the walk in cooler cooler. Per operator held overnight. Operator discarded.
High Priority - Toxic substance/chemical improperly stored.
Observed dish machine detergent stored next to cans of tomatoes. Operator moved detergent. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mixer head soiled in prep area by the walk in freezer.
Intermediate - Non-pitting surface rust on food-contact equipment.
Observed cooking pans stored in the dry storage with rusted handles. Operator said they are not in use and he will discard.
Intermediate - Spray bottle containing toxic substance not labeled.
Observed spray bottle of cleaning fluid not labeled in bar area. Operator placed the label with name. **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.
