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Licensee
Name: SUNDOWNERS License Number: SEA5401730
Rank: Seating License Expiration Date: 10/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 103900 OVERSEAS HWY
KEY LARGO, FL 33037

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/30/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 8 14
Violations:
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.
Violation    Observation
14-74-7    Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cook line reach in cooler ambient temperature at 51F. Observed cook line reach in cooler ambient temperature at 54F across from fryers.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of prep table located in the prep area, operator removed beverage. **Corrected On-Site**
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on top of reach in cooler in the kitchen area. Observed employee pair of sandals on top of a not in use reach in cooler.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
14-11-5    Basic - Equipment in poor repair. Observed a cook line reach in cooler in poor repair no food was stored inside.
08B-42-4    Basic - Food stored outside. Observed a reach in freezer with fries stored outside at the back area.
10-20-4    Basic - In-use tongs stored on the oven door handle between uses.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees located at the prep area and bar located outside.
29-27-4    Basic - No mop sink or curbed cleaning facility provided at establishment.
25-11-5    Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single service items as gloves, mint toothpicks, lids and cups stored outside under a vinyl tent without walls.
06-01-5    Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs being thawed in standing water at the prep area, operator placed ribs under running water. **Corrected On-Site**
16-25-5    Basic - Warewashing conducted in outdoor area. Observed a 3 compartment sink with sanitizing dispensers installed, located at the outside of the kitchen.
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm).
21-38-4    Basic - Wiping cloth sanitizing solution stored on the kitchen floor.
22-41-4    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. Observed Dishwasher (Chlorine 0ppm), operator changed chemicals observed Dishwasher (Chlorine 50ppm). **Corrected On-Site**
12A-13-4    High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his phone and then handling clean single service items.
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live flies on top of soda gun located in the indoor bar area.
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw beef (50F - Cold Holding); raw chicken breast (53F - Cold Holding); cheese (62F - Cold Holding) stored in the cook line as per operator less than 2 hours, operator placed food on ice. Observed raw scallops (48F - Cold Holding); chicken wings (45F - Cold Holding); cooked pasta (51F - Cold Holding) stored in the cook line cooler across from fryers as per operator less than 2 hours, operator placed food on ice. Observed cheese (47F - Cold Holding); cut tomatoes (48F - Cold Holding); chimichurri fresh garlic and oil (49F - Cold Holding) inside the walk in cooler as per operator less than 2 hours due to cleaning the walk in cooler they left the door open, observed walk in cooler ambient temperature at 38F. Observed cut tomatoes (55F - Cold Holding); cut lettuce (61F - Cold Holding) at the prep area as per operator less than 3 hours operator discarded food. **Corrective Action Taken**
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-02-4    Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
16-37-1    Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at the prep area and bar located outside.
51-16-7    Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed operator remodel the kitchen area and the 3 compartment sink was relocated to the outside area were the mop sink used to be located. Observed a reach in freezer with fries stored outside at the back area. Did not observe on the approved plans on 10/28/2020 walk in cooler and walk in freezer located outside.
31B-03-4    Intermediate - No soap provided at handwash sink, bar located outside.
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
27-16-4    Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in portable hand sink located at the bar area, observed in this area an employee scooping ice and prepping cocktails drinks. During inspection operator fix hot water at hand sink. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.