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 - - From inspection on 2017-01-13: Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
Basic - - From inspection on 2017-01-13: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers and tiles in kitchen soiled **Repeat Violation** **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
Basic - - From inspection on 2017-01-13: Basic - Floor soiled/has accumulation of debris.
Kitchen floor at beverage station **Repeat Violation** **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
Basic - - From inspection on 2017-01-13: Basic - Floor tiles missing. In kitchen in front of 2 door reach in cooler **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
Basic - - From inspection on 2017-01-13: Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
Basic - - From inspection on 2017-01-13: Basic - Light shield damaged/in disrepair. Over beverage station in kitchen **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
Basic - - From inspection on 2017-01-13: Basic - Outer openings not protected with self-closing doors.
Kitchen door by hot line **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
Basic - - From inspection on 2017-01-13: Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
High Priority - - From inspection on 2017-01-13: High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Line cook observed putting on gloves without washing his hands. Reeducated cook on proper hand washing procedures when wearing gloves. **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
Intermediate - - From inspection on 2017-01-13: Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At beverage station **Warning** - From follow-up inspection on 2017-03-16: **Time Extended**
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.