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 - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing under grill at front cook line. **Warning** - From follow-up inspection 2023-06-21: **Time Extended**
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair,
Loose floor tiles with water underneath at front and back line. **Warning** - From follow-up inspection 2023-06-21: **Time Extended**
Basic - - From initial inspection : Basic - Lobster and muffins stored on floor in walk in freezer. **Warning** - From follow-up inspection 2023-06-21: **Time Extended**
High Priority - - From initial inspection : 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** - From follow-up inspection 2023-06-21: **Time Extended**
High Priority - - From initial inspection : 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** - From follow-up inspection 2023-06-21: **Time Extended**
High Priority - - From initial inspection : High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit.
Grouper received at 47F.
Cook didn't accept fish. **Corrected On-Site** **Warning** - From follow-up inspection 2023-06-21: Not observe at this time. **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cooked Potatoes 62F, cut spinach 67F, 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 50F, 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** - From follow-up inspection 2023-06-21: Not observe **Time Extended**
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.
