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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Multiple utensils in water at 71F on cooks line.
Knife in sanitizer bucket on bottom shelf in front line area.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Wooden shelves in side storage room. **Repeat Violation**
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Window seal around dish machine soiled with black substance.
Walls ceiling area near dish machine soiled with dust.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish over cream and sauce bottle in reach in cooler on cooks line, employee moved fish to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 5 droppings mixed with nesting materials behind reach in freezers in storage area across restaurant, 3 on bottom shelf of prep table next to food scale, 15 on floor under drying rack next to dish machine, and 10 in the back compressor area on reach in cooler on cooks line. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
tomatoes (44F - Cold Holding); tempeh (46F - Cold Holding); sausage (53F - Cold Holding) in top portion of reach in cooler on cooks line.
ranch (58F - Cold Holding) on front line in melted ice bath.
butter (71F - Cold Holding); in bottom portion of cooler. **Repeat Violation** **Admin Complaint**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior ice machine in kitchen.
Interior reach in cooler in prep area.
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.
