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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed plates not inverted.
Operator inverted plates. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed umbrella stored next to pumpkins on shelve
Operator removed umbrella. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Observed sugar container no labeled with name at kitchen by walk in cooler. **Repeat Violation**
High Priority - Nonfood-grade bags used in direct contact with food.
Observed cilantro and peppers stored inside thank you bags.
Operator replaced bags with food grade bags. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored above chimichurri sauce inside walk in cooler.
Operator stored raw chicken on bottom shelf under ready to eat food. **Corrected On-Site** **Repeat Violation**
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.
Observed inside bucket Sanitizer Bucket (Quaternary 400+ppm), operator prepared new solution,
Sanitizer Bucket (Quaternary 300ppm) **Corrected On-Site**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
