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 - Dead roaches on premises. 1 dead roach observed next to hand wash sink in front of cook line. Operator removed , cleaned and sanitized area **Corrected On-Site** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed behind ovens on right side of cook line, observed at pan rack above cook line, observed at vents above cook line **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed employee dicing tomatoes with bare hands. Observed employee handle cheese with bare hands that was over stacked in cook line cooler. Cheese was placed in reach in cooler. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live small insects at not in use banquet bar. Observed hover and landing near soda gun.
Observed approximately 9 live small flying insects at main inside bar hovering and landing near soda guns.
Observed 4 live small flying insects at wait station not landing
Observed approximately 3 live small flying insects in kitchen area hovering around prep tables and landing inside of waste receptacles.
Observed approximately 10 live small flying insects in outside area holding ice machines. Observed 2 landing inside of ice buckets stored on ground not inverted.
**Warning**
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in handled plastic thank you bag in walk in freezer. Operator discarded **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked chicken wings in cook line drawers. Operator reorganized.
Raw chicken skewers stored above cooked food/sauces in walk in cooler operator reorganized **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door tall on cook line: mahi dip (50°F); seared tuna (54°F); left side cook line: cheese (54°fF); cooked chicken (58°F); right side flip top: cheese (52°F); operator discarded all items
**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.
