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.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishmachine chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink to properly wash, rinsed, sanitize all dishes until dish machine is repaired.
High Priority - Raw animal food stored over canned/bottled drinks.
At walk in cooler, raw chicken stored over beer bottles. Advised operator of proper storage.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At reach in cooler, raw shell eggs stored over raw fish. Advised operator of proper storage. Operatir stored correctly. **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
At walk in cooler, chicken kabobs dated 7/13, exceeding 7 days from preparation. Operator discarded. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
At dish area, approximately 20+ rodent droppings on top of dish machine. At storage closet, approximately 15 rodent droppings.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cook line flip top cooler, cheese (55F - Cold Holding), at walk in cooler, raw chicken (48F - Cold Holding), meatloaf (44F - Cold Holding) not prepared or portioned today. Operator stated items held out of temperature for approximately 1 hour. Advised operator of proper cold holding parameters.
Intermediate - Handwash sink used for purposes other than handwashing.
At kitchen, handwashing sink used for other purposes as evident by raw chicken particles in sink.
Intermediate - No proof of required state approved employee training provided for any 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.