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. Observed approximately 9 dead roaches inside of control device located under 2 door glass slider reach in cooler. Observed 1 dead roaches on top of sealed closed bag over potatoes located on side of 2 door glass slider reach in cooler.
Observed 8 dead roaches on ground behind chest freezer.
Observed 3 dead roaches on loose wrapped tape on electrical cord above chest freezer.
Observed 2 dead roaches on ground in prep area.
Observed 2 dead roaches in timer switch box on wall in prep area.
Observed 2 dead roaches on hanging tape under front counter in front of cook line **Warning**
Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment. Observed behind glass slider reach in cooler. Observed in prep area **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to soiled linens bag **Corrected On-Site** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked potatoes cooling for approximately 1 hour at 2:05 (74F - Cooling) to 72 F at 3:20. Potatoes being cooled on speed rack at room temperature. See Stop Sale **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator attempted to prime sanitizer. Sanitizer will not prime Instructed operator to manually sanitize wares until repaired. Triple sink set up with quaternary **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches on ground behind 2 door glass slider reach in cooler next to walk in cooler
Observed 1 live roach on wall behind 2 door stainless reach in cooler next to walk in cooler.
Observed 1 live roach on front left wheel of 2 door stainless reach in cooler.
Observed 1 live roach on ground in front of chest freezer next to walk in cooler.
Observed 3 live roaches on rusted metal under doors of 2 door glass slider reach in cooler.
Observed 1 live roach in control device located under 2 door glass slider reach in cooler.
Observed 3 live roaches in top left corner of slide track of 2 door glass slider reach in cooler.
Observed 1 live roach on ground in prep area.
Observed 2 live roaches in gaskets to 2 door stainless reach in cooler
Observed approximately 15 live roaches on wood board behind left side flat top on cook line.
Observed 2 live roaches on wood board on wall behind right side flat top on cook line.
Observed 3 live roaches in top right gap for drawers under flat top unit on cook line in kitchen **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked potatoes cooling for approximately 1 hour at 2:05 (74F - Cooling) to 72 F at 3:20. Potatoes being cooled on speed rack at room temperature. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 provided; 7 employees currently employed **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.
