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.
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff touched face with gloves on cook line and did not change gloves or wash hands, discussed procedures with staff, employee washed hands **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
2 live flies near hand sink in prep area
1 live fly near hand sink on cook line
8 live flies near dry storage shelves and mop sink
2 Live flies in dish room
Manager scheduled pest control service for same day **Corrective Action Taken**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach under hot box on cook line
14 live roaches by three door reach in cooler/hand sink on cook line
Staff began cleaning areas during inspection. **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken salad (46F - Cold Holding), per staff prepared the night before with no prior temperatures taken. commercially processed rice, portioned (57F - Cold Holding)moved to cook line at 7am, no temperature taken today, chef discarded
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pooled eggs (45F - Cold Holding), moved to bottom of reach in cooler. hock fish (45F - Cold Holding), housemade ranch (46F - Cold Holding), moved to walk in cooler.
chicken salad (46F - Cold Holding), per staff prepared the night before with no prior temperatures taken. commercially processed rice, portioned (57F - Cold Holding)moved to cook line at 7am, no temperature taken today, chef discarded **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise (132F - Hot Holding) on steam table, moved to stove for reheat **Corrective Action Taken**
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.
