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 - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Dark color beverage in foam cup without lid on top shelf over prep sink. Explained and chef removed the cup. **Corrected On-Site** **Warning**
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal water bottles stored with and above food in glass door cooler. Chef moved water bottles to bottom shelf. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in dry food storage area. Dry food storage room located away from kitchen and ware washing area with separate door. Employee cleaned and sanitized . **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 45 top part 35 in the bottom overstocked . Chef removed the top portion and moved to bottom section of the cooler **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 91 f in small pan by the grill,second pan of butter 115, chicken stock 89 in double pan on the stove. Stove off. No water in the pan as per chef all 3 less than 1 hour. Explained Time as Public Health Control. Chef put water in the pan and turned on the water. Chef reheated butter 170, chicken stock 175 f **Corrected On-Site** **Warning**
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
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. Emailed. Manager printed and posted **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.spatulas stored in hand sink on cook line. Chef removed the spattula **Corrected On-Site** **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quat. Quat used for three compartment sink . **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.
