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. At bucket of flour under steam table in kitchen. Items removed **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Approximately 15 live flies at dishwasher station door frame in kitchen
Approximately 10 live flies landing on shelving for wrapped single service items in dry storage room
Approximately 10 live flies landing on boxes on storage racks for single service items in dry storage room
2 live flies landing on drying pans in dish room in kitchen
Approximately 15 live flies landing on walls in dining room
Approximately 25 live flies on walls of front serving counter
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, smoked salmon stored over unpeeled onions. Item moved to lower shelf **Corrected On-Site**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline, moved to cooler to chill and cold hold. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line, butter (54-62F - Cold Holding). Item was stored above level of refrigeration. Item returned to refrigerator to chill and cold hold.
At dining room tables, butter packets (75F - Cold Holding). Item pre set on tables at room temperature. Item returned to refrigerator to chill and cold hold **Corrective Action Taken**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cookline, Sanitizer Bucket (Chlorine 200+ppm). Solution corrected to 100ppm chlorine. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, matzo balls and prepared French toast not labeled. Operator labeled. **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.
