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, approximately 1 under trash an next to walkin cooler, 2 dead on sheet pan under tea station prep area, 4 dead under table where tea station is located, 3 on prep table where scale is located prep area, 1 on floor behind upright freezer in storage room, 1 on floor under shelves next to rear door, 3 under shelving on floor next to owners office storage room, 3 on floor rightside of cooler in bar, 3 on floor left side of cooler bar.
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Wings at 47°f/45°f/45°f/52°f/51°f/49°f in six pans in walkin cooler. Product discarded.
High Priority - Roach activity present as evidenced by live roaches found. Approximately 9 to 10 live behind upright freezer cookline, 2 live on pass through from cookline to waitress area under the countertop, 1 live on wall next to hothold on cookline, 1 live under foil on table under hothold, 1 live under trash can on floor next to walkin cooler, 2 live on wall where sauces are stored on cookline, 1 live on top of table in next to steamwell, 2 live in compressor unit reachin cooler cookline, 2 live on wall behind reachin cooler cookline, 12 live on shelf under table where slicer is stored prep area, 6 to 8 live in coving in corner next to 2 compartment sink, 1 live on wall next to tea station, 2 live on floor under table with scale in prep area, 1 live on table under scale.
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.
