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 - Bowl or other container with no handle used to dispense food.
Souffle cups used to dispense cut tomatoes, cut onions in pantry flip top. Operator removed. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Cookline - utensils in water 81F. Operator removed. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Walk in cooler - pizza sauce (44-45F). Per operator items was prepared yesterday and held in walk in overnight. Observed item in tall plastic container. See stop sale.
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Triple Sink (Quaternary 0ppm). Operator added solution. Quat 400ppm. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef carpaccio stored over ready to eat prosciutto in pantry reach in. Operator stored all items properly. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Wine bottles stored in ice used for drinks at bar. See stop sale.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Walk in cooler - pizza sauce (44-45F). Per operator items was prepared yesterday and held in walk in overnight. Observed item in tall plastic container. See stop sale.
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Cookline - brown sauce - reheating less than 1 hour at 4pm (107F - Reheating) at 5pm 94-97F; marinara - reheating less than 1 hour at 4pm (116F - Reheating) at 5pm 104-110F. At this rate proper reheating will not occur. Operator moved items to stovetop to continue reheat process. **Corrective Action Taken**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided handout to operator. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Walk in cooler - pizza sauce (44-45F). Per operator items was prepared yesterday and held in walk in overnight. Observed item in tall plastic container. See stop sale.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Expo butter pats. Provided time as a public health control form to operator and reviewed. **Corrective Action Taken**
Intermediate - Required employee training expired for some 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.
