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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed serving plates on cook line not adequately protected prior to the start of service.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee bag stored on top of wiping cloth on prep table next to freezer in production area. Bag removed and wiping cloth placed in soiled laundry bag. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed equipment handle not stored above flour. Operator removed and stored appropriately. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed:
- 3 flying insects flying around pizza station
- 1 landing on flip top cooler cover
- 3 landing on pizza station counter
- 1 flying insect landing on plate. Employee removed plate from line to be washed and sanitized.
- 2 flying insect flying around kitchen area
- 5 flying insects landing on storage shelf upstairs kitchen
**Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed blanch asparagus stored next to raw crab cake. Employee removed and stored appropriately. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed Gouda cheese (42-47F - Cold Holding); fresh mozzarella cheese (42-47F - Cold Holding). Per operator items were not prepared or portioned today. Items were packed above fill line resulting in the top portions falling out of temperature. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed Gouda cheese (42-47F - Cold Holding); fresh mozzarella cheese (42-47F - Cold Holding). Per operator items were not prepared or portioned today. Items were packed above fill line resulting in the top portions falling out of temperature. See stop sale. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed Hand wash sink used to hold bag of corn. Employee removed. **Corrected On-Site**
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.