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.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Sanitizer empty. No sanitizer to replace. Instructed operator to set up triple sink. Operator sent employee to retrieve new sanitizer for ware washing machine **Corrective Action Taken** **Warning**
High Priority - Food stored in a container that previously held a toxic substance. 8 Five Gallon buckets that previously held chemicals used to store sauces in walk in cooler/residential reach in cooler. See stop sale. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 9 live small flying insects landing on clean cutting boards stored on ware storage shelf behind cook line in kitchen.
Observed approximately 5 live small flying insects landing on bags of onions stored on prep table next to back door in kitchen
Observed 1 live flying insect landing on cut melon at buffet line. See Stop Sale **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked spinach in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live flying insect landing on cut melon at buffet line. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home made yogurt (92F - Hot Holding). Operator states item was boiled last night and has been removed from heat being held at room temperature for approximately 10-12 hours. Unknown time of temperature. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home made yogurt (92F - Hot Holding). Operator states item was boiled last night and has been removed from heat being held at room temperature for approximately 10-12 hours. Unknown time of temperature. See Stop Sale. Discussed special processes with operator **Warning**
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment preparing home made yogurt that requires item to be held at room temperature for more than four hours **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.
