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 - Bowl or other container with no handle used to dispense food. Observed a plastic cup with no handle, stored in a container of ice, located behind bar/coffee counter. Manager discarded cup stored in ice. **Corrected On-Site**
Basic - Straws/stir sticks provided for customer self-service not individually wrapped or in an approved dispenser located on top counter at bar/coffee station.
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneezeguards or proper protection over fruit and pastry items provided at breakfast buffet. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced sausage (46F - Cold Holding); sauteed mushrooms (48F - Cold Holding) due to double panning and food containers not fully submerged in ice, to maintain temperatures at +or- 41F and below, less than 4 hours. Chef added more ice to fully submerge food containers. **Corrective Action Taken**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested quaternary sanitizer buckets above 500ppm, stored under kitchen prep counters. Manager began to dilute quaternary sanitizer buckets with water. **Corrective Action Taken**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "smoked salmon" and "eggs Benedict" which both menu items contain a raw/ undercooked animal food ingredient, no asterisk or symbol indicating that menu items are covered by the consumer advisory. **Repeat Violation**
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a hot water sanitizing dish machine at kitchen area, no measuring device for measuring utensil surface temperature provided at the time of inspection.
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.
