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 - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed Interior of microwave has accumulation of black substance/grease/food debris.
High Priority - Nonfood-grade bags used in direct contact with food.
Observed cook meat in direct contact with a t shirt to go bag in reach in freezer.Operator placed in food grade bags. **Corrected On-Site**
High Priority - Operating with an expired Division of Hotels and Restaurants license.
License expired on December 1 2024
Conformation 247758042 **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed bag of French fries (75F - Cold Holding) on cook prep table at room temperature. Per operator held out of temperature overnight.
Observed raw chicken breast (45-50F - Cold Holding) per operator held in cooler overnight not portion or prepared today
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed French fries (75F - Cold Holding) on cook prep table at room temperature. Per operator held out of temperature overnight.
Observed raw chicken breast (45-50F - Cold Holding) per operator held in cooler overnight not portion or prepared today see stop sale
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade surface soiled with food debris, mold-like substance or slime.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Observed hot water turned off at hand washing sink in kitchen
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.
