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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Three tiles in dish area are not sealed.
Basic - Current Hotel and Restaurant license not displayed.
License displayed expired 06/01/2023. New license printed and posted. **Corrected On-Site**
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee drink cup on bottom shelf by pass through area. Drink discarded. **Corrected On-Site**
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris.
Floor under dish machine in kitchen.
Floor under cooking equipment on cook line.
Floor under ice machine in kitchen.
Floor in walk in cooler.
Basic - No handwashing sign provided at a hand sink used by food employees.
Hand washing sink in middle of bar. Inspector emailed sign. **Corrective Action Taken**
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Multiple areas in kitchen and walk in cooler where floor shows unsealed concrete.
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
In dish area, dish washer handled soiled dishes and immediately handled clean equipment coming out of dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In flip top cooler on cook line, egg rolls 49F. Egg rolls placed into service approximately 2.5 hours prior. Ice bag added to top of egg rolls and lid for cooler closed to cool. **Corrective Action Taken**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand washing sink near dish area in kitchen.
Hand washing sink in middle of bar. Towels provided at both sinks. **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.
