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.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in prep are behind kitchen **Repeat Violation** **Admin Complaint**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Stop sale.
Boiled eggs and cooked wings on 10/19, mgr discarded them **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
2 rodent droppings by mop sink downstairs by patio door, 1 rodent dropping in closet with tools by patio door, 7 rodent droppings by keg cooler and shelving at bar, 10 rodent droppings behind upright cooler at bar, 14 rodent droppings under soda syrup rack, room by bar, 5 rodent droppings by entrance to kitchen upstairs, 13 rodent droppings under shelf, storage prep by kitchen, 12 rodent droppings under dish machine and triple sink **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f cold cuts, 51f raw chicken in one door cooler, my probe thermometer reading 44 **Repeat Violation** **Admin Complaint**
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.
