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 - Food stored on floor. There used to be a bucket of french fries on the floor under the hand washing sink on the cook line. Operator moved the fries to proper storage. **Corrected On-Site** **Repeat Violation**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. The shelves in the produce walk in cooler are rusted and pitted. **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the double door reach in cooler in front of the cook line raw beef is stored over cooked pork and guacamole. Operator moved items to proper storage. **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pans on a counter top, sautéed onions (76F - Hot Holding); roasted peppers (64F - Hot Holding). Operator moved the peppers and onions to the grill. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink at the bar is filled with dirty utensils. Operator cleared the hand washing sink. **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. Operator unable to locate signed health reporting forms. Provided operator with employee health reporting forms, employees began reading and signing the forms. **Corrective Action Taken**
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink by the dishwasher. Operator provided soap. **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.
