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 5 dead roaches inside of control device located under three compartment sink in kitchen area.
Observed approximately 9 dead roaches inside of control device located on ground next to water heater in kitchen area.
Operator discarded control devices
Observed 2 dead roaches on ground next to water heater in kitchen area.
Observed 1 dead roach on electrical outlet next to water heater in kitchen area **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in door tracks of 2 door glass slider reach in cooler **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at shelving in 2 door glass slider reach in cooler **Repeat Violation** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door glass slider: cooked scalloped potatoes (51F - Cooling). Per operator potatoes were cooked last night and have been cooling overnight. See Stop Sale **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door glass slider: cooked scalloped potatoes (51F - Cooling). Per operator potatoes were cooked last night and have been cooling overnight. See stop sale. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked turkey in 2 door glass slider reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches inside of control device located under three compartment sink in kitchen area.
Observed approximately 4 live roaches inside of control device located on ground next to water heater. Operator discarded control devices. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked turkey prepared last Thursday not date marked. Operator date marked **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.
