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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in service corner soiled. Ice machine next to dry storage soiled. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on noodle rack in server station. Operator moved at time of inspection to approved location.**Corrected On-Site** **Corrected On-Site**
Basic - Food stored on floor. Oil stored on floor next to three compartment sink, operator moved to approved location at time of inspection. **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle next to wok station. Operator moved to approved location at time of inspection. **Corrected On-Site** **Repeat Violation**
Basic - Insect control device installed over food preparation area. Insect control device hung on ceiling above prep table in kitchen , discussed with operator. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler next to three compartment sink soiled.
High Priority - Container of medicine improperly stored. Vitamins stored above dry storage rack in server station. Lotion stored on reach in cooler next to three compartment sink. Mouth wash stored on prep table in kitchen area next to dry storage. Operator moved at time of inspection to approved location. **Corrected On-Site**
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. Observed employee loading dirty equipment into machine and unloading dish machine without hand washing.
High Priority - Raw animal food stored over or with unwashed produce. Raw mussels stored over ready to eat lemons and squash. Operator moved to approved location at time of inspection. **Corrected On-Site**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Revolving conveyor belt that goes throughout dining room to dispense food for cooking at table not protected, discussed with operator about wrapping ingredients. Operator agreed to cover dishes with plastic wrap. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in dishwashing area used to store sanitizer bucket. Operator moved at time of inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to three compartment sink in kitchen. Operator stocked at time of inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed with operator about filling out time as a public health control form. **Corrective Action Taken**
Intermediate - Records/documents for required employee training do not contain all of the required information. Books not complete, operator states class has been taken but has not filled out certificates.
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.
