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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 - Dead roaches on premises.
3 dead roaches behind flip top near hws near beverage dispenser area.
6 dead roaches along cookline between flip tops and make tables.
7 dead roaches under hand wash sink between make table and single door stainless steel cooler.
2 dead roaches behind ice machine.
1 dead roach under dish wash area.
3 dead roaches under triple sink area.
3 dead roaches under prep area table and sink where boxes of potatoes and onions area stored.
6 dead roaches under table where table top equipments are stored and between 1 deep freezers in said area across from dough mixer.
3 dead roaches in bar area under triple sink area and reach in cooler areas.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Chlorine concentration was 10ppm.
Operator primed and produced a chlorine concentration of 100ppm.
**Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
4 flies in prep area and triple sink area flying around.
Approximately 10 flies in dry storage area landing on various food items.
1 fly flying over spices on spices shelf.
4 flies in bar area flying around. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory.
At Make table 2: Raw shrimp stored above raw salmon served raw under a consumer advisory.
Operator stored properly. **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At deep freezer#2- raw beef stored above plastic wrapped pepperoni.
Operator stored properly.
**Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach beside flip top cooler across from oven.
1 live roach inside hws between make table across from cookline and single door stainless steel freezer.
1 live roach crawling out of drain in area in front of make table and deep freezers near cookline.
1 live roach under table where table top equipments are stored across from dough mixer.
1 live roach on table where table top equipments are stored across from dough mixer.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
At make table #1: Gouda cheese (53F at 5:30pm- Ambient Cooling)
As per kitchen manager, sliced today and cooling since 12pm.
Item did not cool to 41F within 4 hours.
Item stored over-stacked.
See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At flip top #1: pizza sauce (45F - Cold Holding); soya sauce with fresh garlic and oil (45F - Cold Holding); spinach dip (50F - Cold Holding); shredded mozzarella (50F - Cold Holding)
As per kitchen manager, all items stored in unit overnight.
Not prepped or portioned today.
See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At flip top #1: pizza sauce (45F - Cold Holding); soya sauce with fresh garlic and oil (45F - Cold Holding); spinach dip (50F - Cold Holding); shredded mozzarella (50F - Cold Holding)
As per kitchen manager, all items stored in unit overnight.
Not prepped or portioned today.
See stop sale.
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
At make table #1: Gouda cheese (53F at 5:30pm- Ambient Cooling)
As per kitchen manager, sliced today and cooling since 12pm.
Item did not cool to 41F within 4 hours.
Item stored over-stacked.
See stop sale.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Salmon Tartar has raw salmon not identified on menu as raw. **Repeat Violation** **Admin Complaint**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hot water temperature 75F at hand wash sinks and 80F at triple sink; no hot water in entire establishment.
As per kitchen manager; water heater needs fixing.
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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.
