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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coffee and speaker next meat grinder. Employee moved **Corrected On-Site**
Basic - Stored food not covered. Food on conveyor belt no coved. Employee coved during inspection. scallops in reach in freezer with duck tape not covered. Management covered during inspection **Corrected On-Site**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used for storage in the walk in freezer. Educated
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
During inspection observed raw chicken over top of pork in reach in cooler. Employee moved. **Corrected On-Site**
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Has a bag full of recipient. Educated emailed shellfish guide 5022_106
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near three compartment sink owner replaced. **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.
