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 - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
#1Observed food employe touched his hat, put his hands in pockets and began to engage in food preparation without changing gloves and washing hands.
#2 Observed employee touching raw salmon with his gloves. After engaging in food preparation with the raw salmon employee changed gloves but did not wash hands.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in cooler, raw shell eggs stored above raw fish. Operator removed. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed in steam table near grill: sausages 67F - Cold Holding). Per operator food not prepared or portioned today. Food has been in unit for less than 4 hours. Operator removed sausages back to walk in cooler to quick chill. **Corrective Action Taken**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided poster **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed knives and food equipment stored in hand wash sink near walk in cooler. Operator removed. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels in hand wash sink in kitchen area. Operator provided. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written plan for butter at front counter. Provided paper work for operator. **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
