501 S PALAFOX ST, Pensacola, FL 32502
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upon inspection observed kitchen hood soiled with accumulated grease.
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Upon inspection observed wood flooring not sealed and cleanable.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line. Cook preformed multiple tasks to include retrieving documents and handling cutting board without washing hands prior to putting on gloves. Proper glove use handout provided to staff
Intermediate - Handwash sink not accessible for employee use at all times. Line hand wash sink blocked by storage of equipment and sink covered by cutting board.
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Basic - Hood ventilation system with grease buildup as evidenced by grease accumulation on exterior back wall under the hood vent .
Basic - Stored food not covered. Packaged fish open in exterior reach in freezer
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following temperature in back storage reach in cooler: HELD OVER 24HRS-beef 53F, pork belly 56F, shell eggs 58F (ambient air), chicken 57F.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperature in back storage reach in cooler: HELD OVER 24HRS-beef 53F, pork belly 56F, shell eggs 58F (ambient air), chicken 57F. See Stop sale. Warning
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink with prep cutting board on top of it.
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.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and steak over cut mushrooms and onions in reach in cooler. Operator had employee move chicken and steak to bottom shelf. Corrected On-Site
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed raw ceviche on menu without consumer advisory. Operator posted consumer advisory during inspection. Corrected On-Site