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 dead rodents in control devices.
At dry storage area- observed 1 dead rodent underneath dry storage shelf on floor- operator removed and sanitized area. **Corrected On-Site** **Warning**
Basic - Water leaking from pipe and/or faucet/handle.
At handwash sink near cookline- leak coming from pipe under the sink.
At walk in cooler- leak at pipe near fans. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler- at cook line- observed shrimp over cooked pasta. Operator move shrimp to the lower shelf. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
At dry storage on floor - observed approximately 12 rodent droppings at time of inspection- operator removed and sanitized area. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk in cooler- heavy cream (54F - Cold Holding). Food not prepared or portioned today. Food out of temperature for 30 minutes. Operator moved to the walk in freezer, for quick chill. **Warning**
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
At the reach in cooler, by cook line- no date mark on gallon of milk, operator could not identify the date the milk was open- expiration date as 9/6/23. See stop sale. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
At the bar area- 4 gallons of milk inside hand washing sink. Operator removed. **Warning**
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.
