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 - Presence of insects, rodents, or other pests.
1. Observed approximately 50 live insects, resting and crawling on floor under hand sink opposite cookline in the kitchen.
2. Observed approximately 100 live insects crawling on dried pasta, lasagna, elbow noodles, on container of black olives stored with no lid, and all over food prep table in front of hand sink in kitchen. See Stop Sale. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored on shelf above opened carton of heavy cream in two door reach in cooler in kitchen. **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Presence of insects, rodents, or other pests.
1. Observed approximately 100 live insects crawling on dried pasta, lasagna, elbow noodles, on container of black olives stored with no lid, and all over food prep table in front of hand sink in kitchen. See Stop Sale. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on can opener blade and on can opener stored at food prep table in kitchen. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by food prep table with storage on both shelves. **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer used at the triple sink. **Warning**
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.
