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.
1. One dead roach inside hand washing sink at entrance to kitchen .
2. One dead roach in corner of wall next to hand wash sink.
3. Five dead roaches on electrical circuit next to front counter entrance door.
4. Approximately 8 dead roaches on floor in corner of kitchen next to standing mixer.
5. 4 dead roaches under non functional steam table in kitchen next to cans of sausage.
6. Approximately 4 dead stuck on non functional oven door in kitchen.
7. Approximately 25 dead roaches on glue stick in heater room where dry goods are stored.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Around all cooking equipment soiled with grease and food debris.
2. Wall behind triple sink is solid with grease, food debris, dirt, slime or dust.
3. Walk in cooler fan has build up of mold.
High Priority - Observed in kitchen, brownish water with food debris backing up through floor drain under three compartment sink. When faucet is turned on employee is collecting the dirty water in buckets . Establishment has two three compartment sink linked to one pipe . The area cannot be blocked off. Establishment has no dish machine.
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Provided operator with poster .
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided operator with poster .
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
1. Hand wash sink at entrance to kitchen hot water reading 77F.
2. Men and women rest room hand wash sink hot water reading 76F.
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.
