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 - Interior of oven/microwave has accumulation of black substance/grease/food debris.
-All ovens on cook line show accumulation of debris on interior of ovens.
-stove top on cook line in kitchen show accumulation of food debris on top.
-fry baskets on cookline show accumulation of food debris on handles. **Repeat Violation**
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Microwave on cook line, behind the flat top grill shows excessive accumulation of debris on interior of microwave. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen, to the left of the three compartment sink, blocked by dough mixer. Employee moved the mixer. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at bar. Operator provided paper towels.
No paper towels at hand wash sink in kitchen, to the left of the three compartment sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and land in containers, in walk-in cooler with blue door, not date marked. Operator date marked food items. **Corrected On-Site** **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two staff training certificates that were expired. Operator has books and CFM to provide training and update certificates.
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.
