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.
In dry storage room, multiple personal items stored on shelves with customer foods. **Repeat Violation**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Two microwaves at front counter, interior soiled. Operator had employee clean. **Corrected On-Site** **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer in oyster reach-in cooler in kitchen. Operator placed thermometer in reach-in cooler. **Corrected On-Site** **Repeat Violation**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 3 flying insects at triple sinks.
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
In walk-in cooler, shell eggs ambient (53F - Cold Holding). Operator stated eggs in walk-in cooler less than 4 hours, moved to reach-in cooler. **Corrective Action Taken**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Supplied operator with DBPR form 5030-104 **Repeat Violation**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Two expired Certified Food Manager certificates.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Supplied operator with DBPR form 5030-103 **Repeat Violation**
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Towel dispenser at front counter. Operator fixed. **Corrected On-Site**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
No hot water at front counter handwash sink. Operator turned hot water on. **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.
