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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled ceiling tile with dust or mold-like substance above walk in cooler door.
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 4 rodent droppings on dry storage shelf in kitchen.
Observed 2 rodent droppings on ground in kitchen across from triple sink.
Observed 1 rodent dropping on ground at ware washing shelf, adjacent to triple sink.
Observed 1 rodent dropping on top of microwave in kitchen.
Observed 4 rodent droppings on top of electrical outlets in kitchen next to microwave.
Observed 2 rodent droppings on top of electrical box in kitchen next to electrical outlets.
Observed 10 rodent droppings on ground in front of walk in cooler door in kitchen.
Observed 4 rodent droppings in trash can near walk in cooler door. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at Mini flip top; cooked chicken (44-49F);. Per operator food not prepared or portioned today p. Food held in unit less than four hours. Observed stacked past the fill line. Operator added ice to product. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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.
