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 wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaging in food preparation wearing bracelets.
Basic - No handwashing sign provided at a hand sink used by food employees.
Observed no hand washing sign at employee hand sink located in outside bar.
Inspector provided copy of handwashing sign. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed on cook line wet wiping cloth on flip top cooler not stored in sanitizing solution.
Basic - Wiping cloth sanitizing solution stored on the floor.
Observed sanitizer bucket stored on floor of cook line.
Manager had employees remove and store bucket properly. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.observed spray bottle of oil on cook line without label.
Manager had employee place label on spray bottle. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed liquid butter sitting in fryer area at 120F.
Manager removed and placed on grill. **Corrective Action Taken**
High Priority - Toxic substance/chemical improperly stored.
Observed spray bottle of sanitizer stored in bar area near pour bottles of liquor.
Manager removed and stored properly. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soda station soiled near nozzles of unit.
Observed soda gun holder soiled in main bar in from near kitchen.
Manager had employee clean during inspection. **Corrected On-Site**
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed Hot Water Dish Machine without a measuring device available for hot water sanitizing.
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.
