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. Front counter Ice Machine- observed mold-like substance on top and sides of interior of ice machine. **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. Main kitchen- observed reach in cooler doors soiled with food debris. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen reach in cooler- observed pot on top of reach in cooler stored not inverted. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at cold holding unit- observed employee cup of beverage on prep table. **Warning**
Basic - Floor area(s) covered with standing water. Dry storage room- observed entire floor covered in standing water.
Front counter-Observed standing water on the floor at ice machine. **Warning**
Basic - In-use knife/knives stored in cracks between pieces of equipment. Main kitchen- observed spatula being stored in between deep fryers. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at grill station- observed spatulas being stored in 5 gallon bucket dirty water on the floor at 83 degrees F. **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen- observed employee marinating raw chicken, exit outside kitchen exit door, renter kitchen and begin to wipe down prep table without washing and putting on gloves. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen salad station- observed 6 live flying insects flying around and landing on container of oil at dry storage food shelf.
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**
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.
