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.
At kitchen ice machine Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Approximately 20 live small flying insects in kitchen prep area flying around landing on shelf of canned clam juice.
Approximately 50 live flying insects at inside bar, flying around/ landing on trash cans, floor drains, bar mats. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
At flip top cooler raw shrimp stored over broccoli. Operator moved broccoli to different area in cooler. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At flip top cooler, cooked mussels (59F - Cold Holding); crab legs (55F - Cold Holding). operator stated not prepared or portioned today. Being held in overfilled pan for less than 2 hours. Operator added ice. **Corrective Action Taken** **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Fresh oyster tags not marked per last date served. Educated operator all tags must be marked with last date used. **Warning**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Several food items in walk-in cooler not date marked. Operator stated food prepared 2 days prior. Advised operator to date mark items held over 24 hours. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
At outside bar and inside kitchen near cook line, items stored in hand wash sinks. Operator removed items from sinks **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
At expo line, hand wash sink, no hot water due to broken handle. Water temperature only reaching 75F. **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.
