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 - Accumulation of food debris/soil residue on handwash sink.
The hand sink closest the ice machine.
The hand sink on the left side of the cook line
The hand sink on the right side of the cook line. **Warning**
Basic - Build-up of grease on nonfood-contact surface.
The coil to the 3RD unit is completely covered with grease and dust.
The top of the chest freezer had grease located on the cook line
The sides of the fryers, hot plate, fire grill are encrusted with grease.
**Warning**
Basic - Dead roaches on premises.
Two dead roaches on the hand sink closest the ice machine.
Dead roaches behind a bug zapper that was stored on the floor by the ice machine.
Dead roaches behind the reach in cooler on the right side of the cook line. **Warning**
Basic - Outer openings of establishment cannot be properly sealed when not in operation.
The doors on the bar side do not seal. Gaps between the French doors. **Warning**
Basic - Plumbing system improperly installed or repaired.
The seal is in disrepair to the hand sink by the ice machine in the kitchen
The seal is in disrepair to the hand at the first floor bar. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
3RD: cole slaw 53. Pork 48. Turkey 49. Cheese 49. The air circulation in the unit was obstructed with the placement of the wire rack. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Five on the floor behind the bug zapper
Five on the underside of the hand sink closest the ice machine
One crawling on a pita bread box on the cook line.
One crawled in crevice of a wall rack on the cook line
Six on the top corner of the gasket to the first reach in cooler on the cook line.
Six on the wall by the hand sink on the right sauce of the cook line **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
See section 03A cold hold temps above 47 degrees for unknown period of time **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
The 3RD unit on the cook line **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.
