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 - Commercially processed reduced oxygen packaged fish (Salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic - Employee eating while preparing food. Employee who was preparing chicken breasts in the back area observed to be eating and preparing food at the same time.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cloth bag observed stored above a prep table.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employe preparing raw chicken observed wearing a watch and a bracelet. Operator directed her to remove the items and wash hands and re-glove. **Corrected On-Site**
Basic - Floor tiles missing and/or in disrepair. Floor tiles and base in multiple areas broken and missing and missing grout, allowing water to pool.
Large area of the wall at the bar, greater than 12" x 12" was repaired/filled-in with duct tape. **Repeat Violation**
Basic - Non-stick coating peeling/chipping off of two pans stored as clean in the dish area.
Large mixer is heavily rusted with flaking and peeling paint.
Cutting board on the cook line has cut marks and is no longer cleanable.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser at the server station observed with heavy mold-like buildup around the ice bin, inside the drain tray, on the underside of the dispensing heads and around the water dispenser and ice scoop holder.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal beverage was stored on a shelf in the walk-in cooler on the same shelf as food for sale to the public.
Basic - Silverware/utensils stored upright with the food-contact surface up. Long-handled tea spoons on a shelf near the office stored with the handles down.
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters were stored in an open container and uncovered at the server station.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at the server staton cut bread with their bare hands and packaged for pick-up.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placed raw chicken breasts on the grill with his gloved hand and then immediately touched multiple surfaces on the cook line, such as grill knobs and pan handles. Operator stopped the cook activity and directed him to wash hands and change gloves. Discussed with operator alternatives for handling the raw chicken, such as tongs. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. One sink at the bar observed with no paper towels or soap or sign and Operator stated it is a dump sink. Approved plans show this to b a hand washing sink.
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.
