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.
In kitchen approximately 3 dead roaches on floor under dish washer.
In kitchen approximately 2 dead roaches on lid to bucket of cinnamon.
In kitchen approximately 2 dead roaches on floor under flip top, discussed with operator who cleaned and sanitized area. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
In kitchen approximately 3 live roaches in bucket next to ice machine in front of food prep table, discussed with operator who discarded bucket and cleaned and sanitized area. **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In flip top cooler diced tomatoes (49F - Cold Holding); cut lettuce (50F - Cold Holding); cheese (53F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); cooked beans (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale.
In walk in cooler raw chicken (47F - Cold Holding); cheese (47F - Cold Holding); cut cabbage (47F - Cold Holding); milk (47F - Cold Holding); raw steak (47F - Cold Holding); raw fish (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night operator unable to determine how long products out of temperature see stop sale. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In flip top cooler diced tomatoes (49F - Cold Holding); cut lettuce (50F - Cold Holding); cheese (53F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); cooked beans (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale.
In walk in cooler raw chicken (47F - Cold Holding); cheese (47F - Cold Holding); cut cabbage (47F - Cold Holding); milk (47F - Cold Holding); raw steak (47F - Cold Holding); raw fish (48F - Cold Holding) per operator products not portioned or prepared today and held in unit over night operator unable to determine how long products out of temperature see stop sale. **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.
