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 - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
In kitchen Accumulation of approximately 300 dead flys on 4 sticky glue traps hanging above floor at prep line.
Discussed with operator to discard glue traps. **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In kitchen multiple ceiling tiles have accumulation of dust debris, discussed with operator to clean and sanitize. **Warning**
Basic - Dead roaches on premises.
Approximately 1 dead roach in women's bathroom in sink vanity.
Approximately 2 dead roaches at front counter near T-shirt case.
Discussed with operator to clean and sanitize areas. **Warning**
Basic - Floor soiled/has accumulation of debris.
At cook line floor heavily soiled with accumulation of food and grease debris, discussed with operator to clean and sanitize area. **Warning**
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device.
Operator using electric fly swatter to kill flies device not designed to retain insect within device, discussed with operator to stop use of fly swatter. **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
On top of low boy cooler under flat top fryer heavy accumulation of grease and food residues, discussed with operator to clean and sanitize. **Warning**
Basic - Objectionable odors in bathroom or other areas of the establishment.
Men's bathroom has objectionable odor, discussed with operator to clean and sanitize. **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
At cook line heavy accumulation of food and grease splatter on wall, discussed with operator to clean and sanitize. **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee moved trash can with hand and after without washing hands employee began to mix ingredients into coleslaw, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects found
In kitchen approximately 1 small live fly on clean frying pan on dish storage rack.
In kitchen approximately 1 small live fly on date marking labels.
In kitchen approximately 3 small live flies on trash can.
In kitchen approximately 3 small live flies on prep table with coleslaw being prepared.
In kitchen approximately 6 small live flies on mop head and wall.
At cook line approximately 3 small live flies on cloth on cutting board.
Discussed with operator to eliminate all flying insects and clean and Sanitize areas. **Warning**
High Priority - Presence of insects, rodents, or other pests.
At cook line approximately 1 large dead beetle on top of heat rack, discussed with operator to clean and sanitize area. **Warning**
Intermediate - No soap provided at handwash sink.
Hand washing sink at entrance to cook line no soap provided, discussed with operator provide hand washing soap at all hand washing sinks. **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.
