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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Black mold-like substance inside ice machine. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal bottled water on top of deli slice in back kitchen area.
4 personal drinks and an open beverage on dry food pantry shelf in back kitchen shelf.
Basic - Food stored on floor.
Multiple cases of oil and sauces stored on floor on front line cook.
Multiple food items stored on floor throughout establishment, Walk in cooler and Walk in freezer.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior surface and interior cabinet of all deep fryers are heavily soiled with grease debris.
Basic - Time/temperature control for safety food thawed in an improper manner.
Two boxes of raw beef thawing on floor in back food storage area. Discussed with manager proper thawing procedures. Employees moved beef into Walk in cooler during time of inspection. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on outside of deep fryer on front line cook.
1 live roach on kitchen floor beneath back kitchen fryer.
12 live roaches deep fryer wheel in back kitchen.
2 live roaches on wall adjacent to three compartment sink.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
fried pork 49F, fried chicken 51F in front line Reach in cooler.
Intermediate - Handwash sink not accessible for employee use at all times.
Employee handwash sink adjacent to dry food pantry blocked by large pots. Manager relocated pots during time of inspection. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Employee handwash sink adjacent to dry food pantry used to store cutting board and wire scrub. Manager relocated scrub during time of inspection. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bbq pork in Walk in cooler not date marked.
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.
