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.
In general, critical violations are those that, if not corrected, are more likely
to contribute directly to food contamination, illness or environmental damage.
Although we use the industry-standard term "critical", varying degrees of severity
and potential risk to the public require inspectors to assess each situation in
determining the appropriate action. In addition, while an establishment may have
multiple violations, the inspectors' training and judgment formulate the overall
result of the inspection to ensure the public health and safety. 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.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Make table cooler on cookline by handsink all food temped at 51F. Ambiant thermometer at 48-49F
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Container of rice cooked previous evening and placed in plastic container with tightly fitted plastic wrap, at 48-57. Owner discarded.
Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
When kitchen is cleaned at night, water runs out of back door. Floor cleaner being pushed out of rear door, as part of cleaning process. Discussed with owner.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Trays of raw eggs stored over cabbage and celery in walkin cooler
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Chicken, shrimp, beef, and cooked clams at 51F in make table cooler on cookline, next to handsink.
Critical - Observed roach activity as evidenced by live roaches found
Observed 20-30 live roaches by soda fountain boxes on dry storage shelf opposite walkin freezer. When boxes moved, roaches ran everywhere on shelf and into boxes
Observed 8-10 live roaches on shelf above handsink on cookline.
Observed 3-4 live roaches in box of to-go cups, which was on shelf on cookline.
Critical - Observed rodent activity as evidenced by rodent droppings found.
Observed aprox 50-60 rodent droppings on and below soda fountain boxes at rear bathroom, back door area. Also observed droppings in side of half filled soda fountain boxes. Droppings seem to be a mixture of fresh and dry.
Observed rodent droppings under krates by cookline handsink nearest dishmachine.
Observed 8-10 fresh rodent droppings on shelf above make table coolers, on cookline.
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.