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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine accumulated with mold like substance dripping into ice.
See Stop Sale .
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw shrimp stored with French fries in reach in freezer
Observed raw chicken stored over shrimp in reach in freezer
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approximately 52 rodent droppings around dish machine area on shelves on top of dish machine, on floors .
Observed approximately 20 rodent droppings or more around ice bin machine and under ice machine.
Observed approximately 50-100 rodent droppings on cook line on shelves, floors, soda boxes, too many to count throughout building.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
51F - Cold Holding); precooked mussels (51F - Cold Holding); lobster (45F - Cold Holding); pre cooked clams (45F - Cold Holding); Alfredo sauce (37F - Cold Holding); corn cooked on 9/19 (52F)
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 not accessible for employee use at all times.
Observed hand washing sink at bar area with stored utensils and inaccessible to use.
Observed hand washing sink at server area blocked with high chairs and booster seats.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Operator had no tags for oysters clams or mussels.
Operator said he discarded tags.
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.
