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 in standing water......chicken wings in 3 compartment sink. **Warning**
Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.........insects strip with accumulation of dead insects hang on above ice brewed machine . **Corrected On-Site** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly........00 ppm **Warning**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....
......shell eggs 80° in cook line no under temperature control. Eggs being held less than 4 hours . Moved to cooler. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.........raw shell eggs and raw burger above ready to eat sausage in true refrigerator by the stove . **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.........raw pork chops above raw fish in reach in cooler by the out sign door in kitchen. **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.......30 live roaches on storage shelf in kitchen with single service packages of sugar, mayonnaise , mustered, tartar sauce, crackers and sweet' N low.
4 dead and 5 live roaches underneath storage shelf in kitchen . 4 live and 3 dead roaches in empty bottle which is use for sauces on storage shelf in kitchen.
5 live roaches underneath 3 compartment sink.
15 live roaches underneath stove in prep.kitchen and Prep. kitchen floor. **Warning**
High Priority - Toxic substance/chemical stored by or with single-service items fuel container ...........windex and insect killer on smoker **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......
.... ....cooked chicken, cooked pork, and cooked meats , sauces, gravy etc. in walk in cooler. **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.
