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 knives and forks stored not inverted or protected at food prep table in kitchen. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees preparing food and handling food utensils without wearing hair restraints. **Warning**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shells at front counter and then handle cleaned food utensils without first handwashing. **Warning**
High Priority - Live, small flying insects found.
1. Observed 2 live, small, flying insects resting on cocoa and cold brew bags in kitchen.
2. Observed 2 live, small, flying insects resting on glove box and food service paper box in kitchen.
3. Observed approximately 7 live, small, flying insects flying at front counter and in dining area.
4. Observed approximately 26 live, small, flying insects resting on wall and shelving above triple sink in kitchen.
5. Observed 3 live, small, flying insects resting on food prep table legs in kitchen.
6. Observed 8 live, small, flying insects resting on wall next to dish machine in kitchen. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1. Observed 1 live roach under triple sink in kitchen.
2. Observed 4 live roaches under hand sink at front counter kitchen. **Warning**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon milk opened yesterday at 8am, stored in reach in cooler in kitchen with no date marking. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at the hand sink 80F 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.
