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 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk-in cooler; cooked chicken (51F - Cooling).
Operator stated chicken cooling overnight in stacked, tightly covered containers, did not reach 41F within 6 hours.
See stop sale.
**Warning**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs and then prepared ready to eat food without washing hands.
Advised employee of proper hand washing.
**Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Employee washed and rinsed food storage containers and then placed to dry without sanitizing, Triple Sink (Chlorine - Not Set Up).
Advised Operator to set up triple sink and properly sanitize dishes.
**Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; raw bacon stored over ready to eat deli sandwiches.
Operator moved raw bacon to lower shelf.
Raw shell eggs stored over ready to eat sauces.
Operator moved raw shell eggs to lower shelf.
**Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 20 rodent droppings in kitchen on floor under prep table/storage shelves.
Approximately 6 rodent droppings in kitchen on prep table.
Approximately 10 rodent droppings in kitchen on shelves/inside storage containers.
Advised Operator to remove rodent droppings, clean and sanitize areas.
**Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Server handled soiled dishes while removing from customers table and carrying to dish area, then picked up plated food for new customers without washing hands.
Advised server of proper hand washing.
**Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk-in cooler; cooked chicken (51F - Cooling).
Operator stated chicken cooling overnight in stacked, tightly covered containers, did not reach 41F within 6 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
At rice warmer; cooked rice (89F - Reheating 9:25/91F 10:00).
Operator stated cooked rice reheating since 8:00am, did not reach 165F within 2 hours.
See stop sale.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At right side flip top cooler; sliced cheese (46F - Cold Holding).
Operator stated not prepared or portioned today, held in pan above make top for less than 4 hours, moved to reach in cooler.
**Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
At rice warmer; cooked rice (89F - Reheating 9:25/91F 10:00).
Operator stated cooked rice reheating since 8:00am, did not reach 165F within 2 hours.
See stop sale.
**Warning**
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/
Kevin Suarez 8/24/20, expired 8/24/25.
Advised Operator to renew food manager certification.
**Warning**
Intermediate - No paper towels or mechanical hand drying device provided at cook line hand wash sink.
Operator provided paper towels.
**Corrected On-Site** **Repeat Violation** **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.
