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.
In reach-in cooler next to breading station observed multiple pieces of Mahi thawed and still in packaging labeled to remove fish before thawing.
Operator cut corners of packages during inspection. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink stored next to clean dishes on cook line.
Employee discarded drink during inspection.
Observed employee drink stored next to clean napkins in rolling station.
Operator discarded drink during inspection. **Corrected On-Site**
Basic - Equipment in poor repair.
Observed torn gaskets on walk-in cooler door.
Observed stainless peeling off front of ice ,aching exposing rust and sharp edge.
Observed lid on bulk four container with crack down center of lid. **Repeat Violation**
Basic - In-use utensil stored in sanitizer between uses.
At end of cook line observed knife stored in sanitizer bucket.
Operator removed knife during inspection. **Corrected On-Site** **Repeat Violation**
High Priority - Dented/rusted cans present. See stop sale.
Observed one can of carrots and one can of red peppers with creased dents present.
Operator segregated and during inspection. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed one flying insect in area above attached can opener. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In top of reach-in cooler observed heavy cream (50F - Cold Holding).
Operator stated cream was used and placed in top of cooler 20 minutes prior to temperature and voluntarily discarded open creamer placing unopened below in cooler during inspection. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mold-like substance around interior dispenser on server ice machine. **Repeat Violation**
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Observed quaternary strips used for chlorine dish machine.
Operator located correct strips for testing. **Corrected On-Site**
Intermediate - No Proof/Expired 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.
Observed no proof of training for two employees hired over 60 days and one certificate expired on 8.1.22.
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.
Observed no proof employees not certified are aware of reporting requirements.
Provided operator with form during inspection. **Corrective Action Taken**
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.
