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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons and spatulas not stored inverted in containers on food prep table in kitchen. **Warning**
Basic - Single-service articles improperly stored. Observed box of single use plastic lids stored on floor in walk in freezer converted to dry storage. **Repeat Violation** **Warning**
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked noodles in direct contact with plastic thank you bag in three door reach in cooler. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1. Observed three live roaches in can opener holder at food prep table in kitchen. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
1. Observed approximately 20 rodent droppings on food prep table in kitchen.
2. Observed approximately 50 rodent droppings on container lids on bottom shelf of food prep table in kitchen.
**Warning**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water 78F at hand sink in kitchen. **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.
