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 - 36-64-5 Observed: Objectionable odors in bathroom or other areas of the establishment. Observed at take out area that's located inside the restaurant, floors partially
covered with sewage water coming out from the grease trap box, and emitting foul odors throughout the take out station, ceviche station and
dishwashing station. According to the manager the bad odors have been like that for three days.
Basic - Floor area(s) covered with standing water. Observed at take out area that's located inside the restaurant, floors partially
covered with sewage water coming out from the grease trap box, and emitting foul odors throughout the take out station, ceviche station and
dishwashing station. According to the manager the bad odors have been like that for three days. Observed two reach in coolers located in the
same room with a variety of products like mashed potatoes and fish, vegetables and salads, and dressings. Also, observed bundles of soiled
linen table cloth stored of floor with the contaminated sewage water.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several hand sinks around the establishment with the exterior soiled with black mold or food debris.
Basic - Observed: Cracked, broken or missing grease trap lid. Observed at take out area that's located inside the restaurant, floors partially
covered with sewage water coming out from the grease trap box, and emitting foul odors throughout the take out station, ceviche station and
dishwashing station. According to the manager the bad odors have been like that for three days. Observed two reach in coolers located in the
same room with a variety of products like mashed potatoes and fish, vegetables and salads, and dressings. Also, observed bundles of soiled
linen table cloth stored on the floor with the contaminated sewage water.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line. Employee changed task from soiled to clean but no wash hands and/or changed gloves.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At coffee station. Manager placed a new roll. **Corrected On-Site**
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.
