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 - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above ready to eat broccoli at walk in cooler , raw beef , raw calamari above cooked ground chicken, butter,cooked chicken,sauce in multiple reach in cooler at kitchen. Chef properly stored **Corrected On-Site** **Repeat Violation**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee grabbed garbage can and then cutting pineapple without changed gloves and washing hands . Employees washed hand after discussion. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked .
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 50F, cut tomatoes 46F, spring mixed 47F in flip top reach in pantry cooler at expo line . Food not prepped or portion today , food being held less than 4 hours . Chef time marked . **Corrective Action Taken** **Repeat Violation**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...coleslaw, butter, fresh grail in onion, dressing, cheeses , chicken salad , cut tomatoes, cut lettuce at multiple station at kitchen. Chef time marked **Corrected On-Site** **Repeat Violation**
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked . Stop sale issue . Employee discarded food. **Corrective Action Taken**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 1 pm cooling to serve boiled eggs 50-60F in flip top pantry reach in cooler , take another temperature at 1:39 , food temperature getting high at 52-62F , per eggs was boiled at 11am . Chef time marked **Corrective Action Taken** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing...glass spinner installed in handwashing sink at bar . Employee removed spinner . **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cooked ground chicken, pulled pork in reach and walk in cooler was cooked Saturday, chef date marked **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.
