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 not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Over reach in cooler and reach in freezer in dining area
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on front line preparing food with bracelet on wrist
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of flat top grill with grease build up.
Hood filters with grease build up
Basic - Working containers of food removed from original container not identified by common name.
Container under prep area with white granulated substance. Employee stated it's sugar
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Cook employee pulling up pants while wearing gloves and return to handling food with same gloved hands without washing hands
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork stored over prep cut onions in bottom reach in cooler. Employee properly stored **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee handling cash transactions and the returning to prepare food without washing hands first.
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.
