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.
Ice buckets on ice machine not inverted for protection.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing bracelet while engaged in food preparation.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in coolers behind front counter have built up food debris.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1 live fly by rear door not landing on food or food contact surfaces.
1 live fly by ice machine not landing on food or food contact surfaces.
1 live fly by office area, not landing on food or food contact surfaces.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In reach in cooler to the left of the grill: cut tomatoes (48F - Cold Holding); Swiss cheese (48F - Cold Holding)
Manager put ice bags on items.
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.
Used gloves discarded in hand wash sink by three-compartment sink. Manager removed. **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.