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 - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.hood filters installed horizontal need to be vertical
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.cooked chicken 149°-178° **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sour cream 46°, cooked pork 44°, cheddar cheese 46°walk in cooler
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.chicken in third pan where it has to cross over beef
High Priority - Roach activity present as evidenced by live roaches found.
Twenty live roaches on dish machine in dish room and behind poster in dish and under dish pit.
40more live roaches in storage area next to walk in cooler on wood rack .
30 plus. To many to count in dish rack under prep table in back of kitchen. Dish rack totally inundated with live roach activity.
Live roach total is 90 plus, to many to count.
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.
