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 beverage container on a food preparation table or over/next to clean equipment/utensils.
On counter above bread drawer, moved by operator **Corrected On-Site**
Basic - In-use ice scoop stored on soiled surface between uses.
Blue container, employee placed it by triple sink to be washed **Corrective Action Taken**
Basic - Working containers of food removed from original container not identified by common name.
White powder in bulk sugar, employee write name on **Corrected On-Site**
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
At Taverna bar, 0 ppm, employee removed water **Corrected On-Site**
High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
Not sanitizing hands before bare handing bread, explained to him and he went to other hand sink to get sanitizer
High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.
Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Thawed out on 7/27, made here, should have been discarded yesterday because it's 6 days plus the freezing day was 7 total days, employee discarded one **Corrected On-Site**
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Bare handed basil, she got gloves because of nails, **Corrected On-Site**
Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food.
Washed hands once only and bare handed bread, didn't sanitize hands before bare handing bread, explained to him and he went to other hand sink to get sanitizer **Corrected On-Site**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
For new employee
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Cooking back on in prep area burner, not under hood, employee moved it to stove under hood **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.
