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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Above straws in bar area, rearranged by manager **Corrected On-Site** **Repeat Violation**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Necklesses, employee working with open foods **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
White powder, sugar per employee **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish on shelf above cooked beef, employee rearranged drawer unit **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw hamburgers on shelf above raw fish in drawer unit, employee rearranged **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
109f butternut squash sauce, on warmer, employee reheated it again to 165f **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
+400ppm quat in bucket, test strip bluish, diluted to 300 ppm **Corrected On-Site**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Beheymer expired in 2024
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Risotto made on the 19th, labeled by employee **Corrected On-Site**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
A few copies for new employee
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.
