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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package.
-Reach in cooler across from wait station handwashing sink; 8 Tuna, 12 Grouper, 9 Mahi Mahi
Basic - Dead roaches on premises.
-1 dead roach under air conditioning unit in corner of kitchen. Operator removed dead roach, clean and sanitized the area. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-Single service item storage shelf across from steam table; Employee purse on top of single service items, operator removed and stored properly. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-handle in contact with flour, operator stored with handle up. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- operator answered cell phone then proceed to cook customers order, reviewed proper glove use and handwashing. Operator washed hand and changed gloves. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cookline reach in cooler; cooked chicken (53F - Cold Holding), held in unit overnight. Item not prepared or portioned today.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Cookline reach in cooler; cooked chicken (53F - Cold Holding), held in unit overnight. Item not prepared or portioned today.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
- Steam table; cheese (112F - Hot Holding), operator reheated; Cheese (180F) **Corrected On-Site**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- provide handout to operator. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
-Cookline; creamer packet inside of sink, operator removed. **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.
