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 - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.
Meatballs, in hot holding unit for 15-30 minutes, at 92-110. Corrected On Site. Reheated on stove to 145F. Note:Marinara in same unit at 120-127F.
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
2 new employees. Owner has no books. Other two workers have food manager certificates.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
Slicer, mixer head, can opener and interior of sliding door cooler.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
In bread crumbs bulk container, under prep table.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Milk, opened Saturday. Sliding door cooler.
Critical - Observed raw animal food stored over cooked food.
Two containers of raw chicken stored over cooked chicken parmesan. White reach in freezer. Corrected On Site. Moved to walk in cooler. Also, open bag of raw chicken tenders over fries, and other cooked meats, double door reach in freezer.
Observed unnecessary items on the premise.
Non-working ice machine, dishmachine, slicer in kitchen. Also pizza table and small reach in cooler in dinner room.
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.
