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 - Dead roaches on premises. 5 dead roaches under back kitchen handsink, 1 dead roach under dishmachine/back kitchen, 2 dead on floor near dishmachine , 1 dead on dish on storage shelf near dishmachine, 2 dead on floor of corner back kitchen near walk in cooler, 2 dead on gaskets of walk in cooler
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Placed in freezer for quick chill down **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on food prep cart, back kitchen, 10 live roaches behind shelf wall of back kitchen, 3 live roaches on detergent box near handsink, back kitchen , 1 live roach inside plastic wrapping of tin pans, dry storage near dish machine, 1 live roach on wall by back kitchen handsink
High Priority - Toxic substance/chemical stored by or with clean or in-use containers. Medicine stored next to pitchers inside cabinet , front counter area **Corrected On-Site**
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. 1 cook
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Batter in walk in cooler **Corrected On-Site**
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.