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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
2 drinks on table in kitchen over seasonings. **Repeat Violation**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee on front line pushed up glasses on his face while talking to a server then placed on gloves and started preparing an order.
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee on cooks line took a sip of his drink then touched fryer basket handles.
High Priority - Live, small flying insects found.
Observed approximately 1 live fly on cooling rack near dish area and 1 on a clean plate in same area. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 10 live roaches on the floor under clean dish storage shelving outside of alcohol storage closet. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
lettuce (55F - Cold Holding); boiled egg (46F - Cold Holding); cream (45F - Cold Holding); salmon mix (46F - Cold Holding); cooked onions (47F - Cold Holding) items on front line in small plastic containers within large metal pans inside the top of reach in cooler, employee placed ice within the metal pans to rapidly drop food temperatures. Lettuce 51, boiled egg 43, cream 40, cooked onions 41. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer buckets tested over 500ppm.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
R.Welch expired 6/6/2024. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Employee on cooks line washed knives at Handwash sink on cooks line. **Repeat Violation**
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.
