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.
Interior of ice machine in rear prep area has mold like substances. Also ice machine in rear dessert prep area. **Repeat Violation**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets by front ice machine not inverted for protection. **Repeat Violation**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Knife stored between reach in cooler and hand wash sink on cook line. Chef removed. **Corrected On-Site**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Double door ovens on cook line have built up food debris. **Repeat Violation**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
2 live flies in kitchen not landing on food or food contact surfaces.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs over pineapples in rear dessert prep area. Chef stored correctly.
Intermediate - Food manager certification expired. 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 - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener on rear prep table has built up food debris. **Repeat Violation**
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.
