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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Acoustic style tiles in front kitchen/server station are not sealed/painted.
Acoustic style tiles in back kitchen are not sealed/painted.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In walk in cooler, four (4) pans of thawed fish stored in original ROP bags. See stop sale.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Shelf near dish area is rusted.
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
White sanitizer bucket stored on prep table in middle of kitchen. Bucket moved and stored correctly. **Corrected On-Site**
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Floor near utility sink in back kitchen. **Repeat Violation**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
In walk in cooler, three (3) containers of gumbo 93F. Gumbo began cooling 2.5 hours prior. Gumbo discarded. See stop sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
In walk in cooler, three (3) containers of gumbo 93F. Gumbo began cooling 2.5 hours prior. Gumbo discarded. See stop sale.
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
In kitchen, employee dropped pen on floor, picked up pen off floor, and handled bag of cut tomatoes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
High Priority - Stop Sale issued due to adulteration of food product.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In walk in cooler, four (4) pans of thawed fish stored in original ROP bags. See stop sale.
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.
In server area near pass through window, container of sour cream has no time marking. Container removed from temperature control approximately 2.75 hours prior. Sour cream time marked. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing on faucet by dish machine where black hose is attached.
Missing on outside faucet on back side of establishment where red hose is attached.
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Cook in kitchen washed hands in prep sink. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
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.
