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 Bowl or container with no handle used to dispense food flour. Manager voluntarily discarded product and had container washed **Corrected On-Site**
Basic - Ice bucket/shovel stored on floor between uses.
Ice bucket not stored inverted or in a protected mannerbetween uses. Observed ice bucket used to transport ice not stored on floor by ice machine.
Basic - Working containers of food removed from original container not identified by common name.
Observed working container of food removed ( flour ) from original container not identified by common name. Manager voluntarily discarded product **Corrective Action Taken**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher go from rinsing dirty dishes to removing clean dishes from dishmachine without washing hands.
Observed cook wipe hands on apron, as well as wipe face with apron and not wash hands or change gloves.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed the following items and cold holding temperatures in the steam bain: Au Jus (129F - Hot Holding); Chili (129F - Hot Holding). Both items had been reheated two hours earlier. Manager reheated both items to 171F. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
Intermediate - Handwash sink not accessible for employee use at all times.
Observed container in hand wash sink on cook line and sanitizer bucket in hand wash sink at bar
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.
