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.
Sea bass in drawer under grill, removed from freezer less than 2 hours ago **Warning**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee Yoghurt in flip top cooler at cook line.
Operator removed. **Corrected On-Site** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F at cook line.
Cook heated water to 167°F. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm.
Operator repaired during inspection 75ppm. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
3 live small flying insects on prep table in prep area in kitchen.
3 live small flying insects behind bag in the box sodas in storage area.. **Warning**
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
Swai distributed by Coast to Coast Importing, served raw in ceviche. Box safety instructions state " Cook thoroughly".
Operator provided documentation from Gen Sea.
Reviewed that this Swai must be fully cooked before serving to customers. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw ground beef stored over cooked shrimp in prep area reach in freezer.
Operator moved ground beef. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
3 live roaches on drawers under grill at cook line.
1 live roach on the wall behind flip top cooler at cook line.
1 live roach on hose line to dish machine no doors between dish area and kitchen.
1 live roach on top of dish machine. **Warning**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
200+ chlorine in prep area.
Operator set up fresh solution at 75ppm. **Corrected On-Site** **Warning**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed poster. **Corrective Action Taken** **Warning**
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.