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.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked roast beef 50°F , after nod day of cooling. Stacked over 4 inches and container stored in was lidded and closed. Reviewed proper cooling methods with operator.
High Priority - Live, small flying insects in food storage area. Small flies approximately 10 in the waitstaff soda station on right died of building. Three fruit flies found in dry storage near dry storage.
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 dry droppings found on top of breaker panels in main kitchen. 2 dry droppings on sealed bags of seasoning on dry storage racks in hallway near trash compactor. Operator had the dropping swept up. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Roast beef in walk in cooler 50°F cooked and stored from the previous day. Time stamp indicated it had been in the walk in cooler for longer than 6 hours. Product discarded by Manager.
High Priority - Toxic substance/chemical stored by or with food. inn meat coolers bottle of disinfectant stored with food items. Operator moved to proper area. **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.