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 - Dead roaches on premises.
2 dead roaches in floor in employee restroom
1 dead roach in dry storage area near office
1 dead roach behind door in office
3 dead roaches under dry storage in office **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets on reach in coolers soiled with accumulation of food debris **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on bowl stored over stand mixer
1 live roach in prep cooler gasket
1 live roach under ledge of expo window **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
12 rodent droppings on shelf in left corner of end cook line near front expo window
2 rodent droppings on floor in right corner of end of cook line near expo windows **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Chocolate mousse (47F Cold Holding); cannoli (47F Cold Holding) in front reach in cooler by entrance
-Chicken noodle soup (50F - Cold holding); cut tomatoes (54F - Cold Holding); hummus (48F - Cold Holding); shaved gyro meat (50F - Cold Holding) in deli cooler on cook like near expo window
Operator moved foods to walk in cooler
**Warning** **Corrective Action Taken** **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-Soda nozzles soiled with accumulation of slime
-Cutting boards at prep stations and on cook line stained **Repeat Violation** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Ice dumped into hand wash sink in kitchen and dirty rag being stored on top of sink. **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.
