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.
Observed approximately 6 dead roaches by front counter/ register.
Advised operator to start cleaning and sanitizing areas; **Repeat Violation** **Warning**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- spoons and knife stored on dirty cutting board; removed **Corrected On-Site** **Warning**
High Priority - Live, small flying insects found
Observed approximately 102 live flies at:
10 live flies by walk-in freezer and steam table in the kitchen
30 live flies by the back door landing on bags of beans and rice
40 live flies by three compartment sink and dry storage shelves landing on dirty dishes and spices
10 live flies by prep table across from steam table in the kitchen
10 under prep table by walk-in freezer landing on empty buckets
2 live flies by front counter/ register
Operator used a chemical free fly spray ( Ecologic).
**Repeat Violation** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over cut vegetables in walk-in cooler; suggested operator to reverse; **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 1 live roach at front counter
Operator killed it. **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Mac and cheese (46F - Cold Holding); pork ribs (46F - Cold Holding) raw chicken (44F - Cold Holding)in walk-in cooler; foods not prepared or portioned today; foods out of temperature for approximately 1 hour; suggested to move to walk-in freezer to quick chill **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
brown stew chicken (126-141F - Hot Holding); in steam table at back of the kitchen; food out of temperature for approximately 1 hour; food not stirred ; operator stirred food;
stuffed pies (101F - Hot Holding)in hot box on the prep table ; food out of temperature for approximately 1 hour; operator turned dial on ; **Corrected On-Site** **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.
