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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
At bar; employee backpack stored in empty ice bin with clean utensils and single service items.
Operator removed.
**Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
At expo line; utensil handle laying in coleslaw.
Operator removed.
**Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
At cook line; utensils in standing water 86°F.
Operator removed.
**Corrected On-Site** **Repeat Violation**
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
At downstairs walk-in; sous vide packaged chicken not labeled.
Operator stated being held less than 48 hours, applied appropriate label.
**Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At produce walk-in; raw scallops stored above cooked rice.
Operator moved scallops to lower shelf.
At downstairs walk-in; raw lamb stored above cooked chicken.
Operator moved lamb to lower shelf.
**Corrected On-Site**
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
At cook line; mussel tag removed from original container prior to container being emptied.
Operator replaced tag.
**Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At Downstairs walk-in cooler; marinara (108°F - Cooling 2:36pm/102°F- Cooling 3:10pm); operator stated cooling 1 hour, stored in deep storage container.
Operator divided into smaller/more shallow pans to facilitate faster cooling.
**Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
At bar; hand wash sink used as dump sink.
Operator removed strainer filled with lemons/ice/straws.
**Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At bar hand wash sink; no paper towels.
Operator provided paper towels.
**Corrected On-Site**
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.
