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. Observed in the rice at the front counter. The chef removed it.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at the cook line not inverted. The chef covered them with wax paper. **Repeat Violation**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the oven by the walk-in cooler soiled. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at the reach in cooler soiled at the preparation area. **Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the walk-in cooler. The chef moved the chicken. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding)at the cook line. As per the chef the items were put on line approximately two hours ago. The chef removed the items and placed in a freezer for a quick chill. **Corrective Action Taken**
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. Poster provided via email. **Corrective Action Taken**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare on the menu not identified as raw.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the coffee station. The chef put towels. **Corrected On-Site** **Repeat Violation**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken**
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed the dish machine chlorine level at 0 ppms. The chef instructed the dish washer to put all the dishes in the triple sink sanitizer solution after washing in the dishwasher.
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.
