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 bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
On cook line, 11 tilapia, 10Grouper 40°F not taken out of vacuumed seal before thawing.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
On cook line, 11 tilapia, 10Grouper 40°F not taken out of vacuumed seal before thawing.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
At flip top cooler by kitchen door, milk 40° opened more than 24 hr not labeled with open date.
Operator labeled **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.
At outside bar, handwashing sink blocked my water bottles.
Operator removed.
Hand wash sink on cook like, wish stored in sink.
Operator removed **Corrected On-Site**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips available to test dish machine or sanitizer buckets. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At hand wash sink by dish machine, no paper towels provided.
Operator provided.
At prep area by walk in cooler, no paper towels provided.
Operator provided. **Corrected On-Site** **Repeat Violation**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
