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 - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots and containers stored on the floor in the dry storage room.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on top of brown sugar towards back kitchen area. **Corrected On-Site**
Basic - Single-service articles improperly stored. Observed cases of foam cups and lids stored on the floor in the back dry storage unit. **Corrective Action Taken**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on top of prep tables throughout the kitchen, ask operator to place inside the sanitizing container.
Basic - Working containers of food removed from original container not identified by common name. Observed brown sugar and white sugar with no labels located at kitchen area.
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed tongs, ladles and spatulas in standing dirty water at 120F. Operator replaced water and heated up on stove. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw steak over raw conch in the reach in cooler. Educated operator how to properly store food items and raw steak was placed under the raw conch. **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 in hot box: turkey wings (120F - Hot Holding); chicken (102F - Hot Holding); seafood rice (94F - Hot Holding), less than 4 hours. Advised Chef to reheat all food items to 165F and above. **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. Emailed operator, who printed procedures. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed macaroni and cheese 94F Cooling, kept covered and stored in reach in cooler, not properly vented, temperature taken at 12:34pm. As per Chef, food items were stored in cooler at approximately 8:30am. Advised to place into reach in freezer for rapid cooling, 2nd Temperature of macaroni and cheese at 58F Cooling. **Corrective Action Taken**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels on both hand washing sinks in the kitchen. Operator provided paper towel. **Corrected On-Site** **Repeat Violation**
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. Emailed operator, who printed and had employees sign forms. **Corrected On-Site**
Intermediate - No soap provided at handwash sink. Observed no soap at both hand washing sinks in the kitchen. Operator provided soap. **Corrected On-Site** **Repeat Violation**
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed no service date marked on water filter located behind ice machine.
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.
