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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Dishes are rinsed off after being sanitized
Reviewed proper procedures with dish washer.. **Corrective Action Taken** **Warning**
Basic - In-use scoop not stored with handle above the top of time/temperature control for safety tuna salad and rim of the container, in salad prep area.
Operator removed. **Corrected On-Site** **Warning**
Basic - Time/temperature control for safety beef thawed in standing water in prep sink.
Operator placed beef in walk in cooler. **Corrected On-Site** **Warning**
High Priority - Dish washer handled soiled equipment or utensils and handled clean equipment or utensils, without washing hands.
Reviewed proper procedures with dish washer. **Corrective Action Taken** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
5 live small flying insects on prep table in back kitchen.
1 live small flying insect on napkins.
1 live small flying insect on prep sink.
2 live small flying insects on cutting board at cook line in the back.
1 live small flying insect inside an empty pan in steam table in back kitchen. Steam table off.
1 live small flying insect inside reach in cooler next to calamari
2 live small flying insects on clean plates at cook line in the back. **Warning**
High Priority - Prep cook rinsed hands with her gloves on and than proceeded to take gloves off and put a fresh pair of gloves on.
Reviewed proper washing hands with prep cook she then washed her hands properly and put a fresh pair of gloves on. **Corrected On-Site** **Warning**
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit.
Grouper received at 47°F.
Cook didn't accept fish. **Corrected On-Site** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Cooks break raw shell eggs and plate cantaloupe without washing hands and changing gloves.
Reviewed proper hand washing and changing gloves with cooks and operator. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cooked Potatoes 62°F, cut spinach 67°F, left out at room temperature at cook line for approximately one hour. Was kept over night in walk in cooler, prepped and cooked yesterday. Calamari 50°F, in reach in cooler at front cook line was portioned yesterday and moved to cook line appropriately one hour ago.
All items were placed on ice potatoes and spinach was placed in reach in cooler. **Corrective Action Taken** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area.
Operator Provided. **Corrected On-Site** **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.
