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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at rack by main line at kitchen. **Repeat Violation**
Basic - Dead roaches on premises. Observed 4 dead roaches on the floor by cook line area located at the hallway.
Observed 3 dead roaches on the floor by food storage area with bread crumbs container at cook line.
Observed 3 dead roaches on the floor by the food equipment storage area.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked white rice at reach in cooler at cook line.
High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches crawling on the floor by the food storage area.
Observed 2 live roaches crawling on the floor at dishwasher area room.
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature at cook line. As per operator for less than 1 hour prior, coached him on correct procedures.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed egg Benedict, huevos rancheros no linked to the consumer advisory. **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice, cooked pasta, cooked beef inside reach in cooler no date marked, as per chef for more than 24 hours prior.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate for David Sanchez expired on
9-24-2024, David Camello expired on 9-24-2024, Crizeyda expired on 9-24-2024, Eduar Vasquez expired on 9-24-2024, Jorge Fuentes expired on
9-24-2024, Tiffany Cespedes 9-24-2024, Angelo expired on 9-24-2024, Yanet Rivas expired on 12-25-2024, Wallace Kahn expired on 12-25-2024 and Benito expired on 12-25-2024. **Repeat Violation**
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.
