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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed pots and pans not inverted at dishwasher area.
Basic - Food stored on floor.
Observed a bag of beans stored on the floor in storage area at second kitchen.
Manager had the bag moved to a shelf. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board.
Observed wet towel under cutting board at steam table. Manager removed it. **Corrected On-Site**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed glass washer draining on hand washing sink at bar area next to glass washing machine.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet towels not stored in sanitizer water at cutting board next to fry station.
Manager asked cook to put in sanitizer water. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Observed squeeze bottles in use not labeled at grill area.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef over fish in walk-in cooler. Manager asked employee to change the order. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw meat over fruit pulp in walk in freezer.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards soiled in kitchen and dishwasher area. And can opener blade soiled.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed soups and sauces prepared and stored in walk in cooler without date marking.
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.
