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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in ice machine room soiled on interior. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple phones and purse stored on food contact shelf at expo.
Basic - Floor area(s) covered with standing water in dining room, wait station, walk in cooler, kitchen, ice room and ware washing kitchen. **Repeat Violation**
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Thawing- pork ribs 63F shrimp 54F (2:30-3:15). Manager removed food and place food in walk in cooler. **Corrective Action Taken** **Repeat Violation**
Basic - Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit.
Oysters sitting in dining room:
Cold hold- Oysters-54F ( received from truck 2:30. (2:30-3:14). Manager placed oysters on ice and placed in walk in cooler. Recheck- 3:40 pm- 38F. **Corrective Action Taken**
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with Health reporting requirements and form.
Intermediate - Handwash sink used for purposes other than handwashing. Sink near wait station used as a dump sink by evidence of ice. Manager removed ice from sink. Sink in ware washing kitchen used to store chemicals, and scrubber. **Corrective Action Taken** **Repeat Violation**
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.
