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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed by expo line - employee's food container stored next to ready to eat jelly. additionally personal phone on preparing table by tea dispenser. Operator removed and stored properly. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at preparation area. Employee removed earbuds then put gloves on and continue to work with food without washing hands. Operator educated employee on proper handwashing procedures. Employee washed hands before putting gloves on. **Corrective Action Taken**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at storage room near expo line - approximately 10 small flying insects.
High Priority - Roach activity present as evidenced by live roaches found. Observed at ice machine in kitchen approximately 30 lives roaches. Additionally 2 roaches in oven at cookline.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hollandaise Sauce was prepared at 8:00am. A time mark was applied. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Observed at dishwasher area - Jar in handwashing sink. Operator removed item. **Corrected On-Site**
Intermediate - No soap provided at handwash sink. Observed at both handwashing sinks in kitchen. Operator provided soap for both sinks. **Corrected On-Site**
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.
