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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom next to kitchen. **Warning**
Basic - Bowl or other container with no handle used to dispense food. Metal bowl with no handles observed stored in tempura batter on shelf at prep table. **Warning**
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area. **Repeat Violation** **Warning**
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned cutting board stored on floor next to reach in cooler in prep area. **Repeat Violation** **Warning**
Basic - Dead roaches on premises.
1. One dead roach on floor in front of cookline in kitchen.
2. One dead roach observed on cleaned utensil storage rack next to plates above flip top cooler in kitchen.
3. One dead roach observed inside reach in cooler on bottom shelf in prep area.
4. One dead roach in reach in cooler opposite cookline in kitchen.
5. One dead roach under ice machine in prep area.
6. Two dead roaches on bottom shelf in dry storage area.
7. One dead roach on floor in front of reach in cooler behind bar. **Repeat Violation** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Sauce pan storage shelf next to cookline in kitchen.
2. Heavy soil and food debris around cookline equipment in kitchen. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1. Three live roaches observed crawling on sides of prep table opposite cookline in kitchen.
2. One live roach crawling under reach in cooler in prep area in kitchen.
3. Four live roaches observed running underneath triple sink and dish machine in kitchen.
4. One live roach crawling on lid on floor in dry storage area.
**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.
