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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-Observed accumulation of black mold like substance buildup inside ice machine. **Repeat Violation** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
-Observed 2 live flying insects landing on clean pots in dishwashing area. Observed approximately 30 live flying in dry storage areas adjacent to kitchen. Areas not separated by door or any other barriers , 5 live flying insects landing on wall in kitchen. **Repeat Violation** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed sautéed onions cold held at 47 degrees Fahrenheit. Item was cooked on 03/07/23. **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Observed sautéed onions cold held at 47 degrees Fahrenheit, food not cooked or prep today, food stored in refrigerator overnight. Food not maintained at 41 degrees Fahrenheit for more than 4 hours. See stop sale.
-Observed cooked chicken wings cold held at 46 degrees Fahrenheit in made shift table. Per operator, wings place in unit 45 minutes prior to inspection. Operator submerged container in ice bath for quick chill. **Corrective Action Taken** **Repeat Violation** **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. **Repeat Violation** **Warning**
Intermediate - 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. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed no date marked on cooked chicken wings and rice stored in walk-in cooler. Per operator, both items were cooked on 06-07/2023. **Repeat Violation** **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.