1450 MIRACLE STRIP PKWY UNIT 203, FORT WALTON BEACH, FL 32548
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Inspection Completed - No Further Action
Basic - Waste line missing at soda gun holster: both of the soda guns at the bar do not have drain lines - one of them is over the open alcohol bottles with pour nozzles on them.
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in cook line cooler 51F, held less than 1 hour. Operator iced shrimp to rapidly chill and called for maintenance on unit. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: - pan of raw chicken on shelf in reach-in cooler at fry station over pan of shrimp. Kitchen mManager switched the pans for proper storage. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: - soda machine at wait station had black substance on flat surface around the nozzles. Kitchen Manager had employee clean during inspection. Corrected On-Site
Basic - Employee eating in a food preparation or other restricted area: - fry cook eating while on the cook line. Inspector stopped him and gave corrective feedback: had him remove his gloves, wash his hands, and don new gloves to continue working. Kitchen Manager informed who briefed employee on not eating on the line. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection observed 2 small flying insects in kitchen prep area. No small flying insects observed landing on food food/food contact surfaces.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection observed raw chicken stored above raw alligator in upright reach in cooler next to fryers. Operator corrected storage during inspection. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cook line prep cooler -cheese 45f, sour cream 51f, pico 52f/Cook grill reach in cooler- hamburger 44f, chicken 50f. Drawers opened frequently and operator placed ice in food containers of concern. Corrective Action Taken Warning
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.
Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed plastic serving basket in large container of shrimp in walk in cooler. Operator corrected storage during inspection. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed drink cups stacked with moisture in between by wait station.
Basic - Equipment in poor repair. Door to reach in prep cooler in cook line area in disrepair.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Upon inspection observed knife stored between reach in cooler and prep table right side of cook line. Operator corrected storage during inspection. Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cook line prep cooler.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - right ice machine interior around the chute dirty. Manager cleaned during inspection. *CORRECTED ON SITE - both soda machines have a black substance on the flat surface around the nozzles.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - two buckets tested to 0ppm. Kitchen manager remade the buckets using chlorine as the quatrenary amonium dispenser was not working correctly. Retested to 100ppm chlorine. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Temperature of dish machine final rinse 156f. Gauge on dish machine not functioning properly. Manager stated repair company contacted and repairs scheduled. Dish machine also has back up chlorine sanitizer and Manager reported chlorine sanitizer not working. 3 compartment sink set up to ensure dishes are sanitized (chlorine sanitizer tested 100 ppm).Corrective Action Taken Corrective Action Taken
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 small flying insects under wait station beverage area.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach in cooler left side- shredded cheese 53f, pico 56f, shredded lettuce 56f, sour cream 56f/ small reach in cooler right side- shredded lettuce 56f, pico 56f, sour cream 56f. Operator placed food items of concern on ice. Cooler top door opened often. Warning
Basic - Accumulation of debris inside warewashing machine.
Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed plastic cup used to scoop out sugar resting in sugar container under beverage station. Operator removed cup during inspection. Corrected On-Site
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. Upon inspection observed multiple air vents/ceiling tiles in kitchen area with debris present.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee lunch bag in small reach in cooler next to tortilla chip warmer and small speaker on shelf above 3 compartment sink stored next to clean stacked containers.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In right and left prep reach in coolers on cook line on both sides of service line in kitchen.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Upon inspection observed walls under dish return table in dish room area with debris present.