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 - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked meat, cooked chicken and raw fish. Placed back in a reachin freezer.
Basic - High Priority - Dead roaches on premises. 4 under and next to the worldwide reach-in cooler behind the front counter. 4 inside the empty soap dispenser reservoir at the hand sink behind the front counter. At least 50 in a glue trap under the steam table behind the front counter. 8 inside a cabinet used to store dishes and flatware behind the front counter. 5 on a shelf under the prep table. Over 20 under the handsink in the prep area. 3 on a cart used for storing pans in the prep area. Over 20 on the floor and under shelving in the rear prep area. 1 on the lid of a container used for storing dry corn in the rear storage area. 3 inside an upright reachin freezer.
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Spray can of roach spray in the prep area and a gallon container of roach spray in the rear storage area.
High Priority - Roach activity present as evidenced by live roaches found. 1 on the floor in front of the True upright reachin cooler in the prep area, 1 live running across the dining area floor, 2 live on the prep table in the prep area, 2 live under the microwave oven in the prep area, 2 on the floor next to the Worldwide reachin cooler behind the front counter.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
