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 bin machine in front of waiting area behind cheesecake cooler has accumulation of mold like substance
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Multiple tiles near hood system in kitchen has grease like substance **Repeat Violation**
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Fully thawed raw sword fish and mahi in sealed packaging bearing label with thawing requirements SEE STOP SALE
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink next to hand wash sink on prep table nearest kitchen entrance **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Backpack and helmet stored directly on bags of flour operator moved **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Soiled wiping cloth on cutting board across from grill station **Repeat Violation**
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.
0 ppm **Warning**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
Employee touch cleaned plate and placed cooked hash browns on it using gloves with raw eggs on them
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 4 live flying insects in kitchen areas **Warning**
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw fish stored over dumplings in drawer in reach in cooler nearest to office no physical bearer between drawers **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 34 rodent droppings in dry storage
Observed 3 rodent droppings in dish area
Observed approximately 60+ rodent droppings in exterior shed for single service items **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Fully thawed raw sword fish and mahi in sealed packaging bearing label with thawing requirements
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Butter packets on prep table nearest to kitchen entry above 41 degrees operator discarded **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
sausage gravy (130F - Hot Holding); gravy (112F - Hot Holding); Grits (117F - Hot Holding) in nearest main entry to kitchen **Warning**
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.
