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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
On 4/16/2014- plates and bowls on wire shelf over prep table
Basic - Dead roaches on premises. 100 on sticky pad under freezer, 15 on sticky pad under shelving, 100 on sticky traps under stand up reach in refrigerator, 50 on sticky pad under prep table, 13 by cook equipment, 50 on sticky pads under cook equipment THIS MUST BE CORRECTED BY: April 16, 2014 **Warning**
On 4/16/2014- 2 on pipe by handwash sink, 2 on shelf under prep table
High Priority - Roach activity present as evidenced by live roaches found. 1 by grease trap, 1 under sink, 2 under AC unit, 1 on floor by entrance door of kitchen, 1 on cove molding under prep table, 8 on sticky pad under stand up freezer, 2 under freezer, 2 under refrigerator, 1 on sticky trap under prep shelves, 2 on sticky pads under refrigerator, 1 under cook line, 2 in dry storage area, 1 on hand wash sink in kitchen THIS MUST BE CORRECTED BY: April 16, 2014 **Warning**
On 4/16/14- 1 on wall by dish sink, 1 on floor by dish sink, 1 behind prep counter, 1 in dry storage area, 1 in bathroom, 3 by back door/entrance to kitchen area, 1 on grease trap, 1 in dining room
Intermediate - Handwash sink not accessible for employee use at all times. Water turned off at sink in kitchen **Corrected On-Site** **Warning**
On 4/16/2014- water turned off again
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Reach in cooler, beans, pork **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.
