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 - Observed: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 100 dead roaches in glue traps in the dry food store room. **Warning**
Priority: Basic
High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all food in the reach in cooler used for thawing is 50°F or warmer. See stop sale. **Warning**
Priority: High Priority
Basic - Observed: Dead roaches on premises. Observed approximately 400-500 on floor under dry food storage shelves in dry food store room. 4 on a box of dry jello mix in the dry food store room. Observed approximately ten behind ice machine on floor. Observed ten under clean pan
shelf in dish room area in kitchen. **Warning**
Priority: Basic
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 30 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. Observed change of ownership has occurred.
New owner is Brookdale Senior Living. If you have any questions, you can call 1-850-487-1395. **Warning**
Priority: High Priority
Basic - Observed: Ice scoop handle in contact with ice in drink service area. Scoop removed and placed in clean container. **Corrected On-
Site** **Warning**
Priority: Basic
High Priority - Observed: Live, small flying insects in kitchen, food preparation area, or food storage area. Observed flies throughout kitchen and food storage areas. **Warning**
Priority: High Priority
Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Priority: Intermediate
Intermediate - Observed: 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. Observed all food in the reach in cooler used for thawing is above 50°F. **Warning**
Priority: Intermediate
High Priority - Observed: Roach activity present as evidenced by live roaches found. Twelve crawling on wall behind dry food boxes in dry storage. Three in glue trap under dry food storage shelf in dry food store room. Observed approximately 20 under dry food storage shelves in dry food store room. Observed four crawling on wall by ice machine near back entrance door.
Observed two on floor by floor mixer in kitchen. Observed ten on floor and wall under the meat slicer in the kitchen. Observed two under the reach in cooler by meat slicer. Observed one under food storage shelf by tall reach in cooler in kitchen. Observed four under the sandwich prep cooler in kitchen. Observed three under clean pan storage shelf in dish machine area.
Observed approximately 15-20 under the three compartment sink in dish room in kitchen.
Observed approximately 100 by dish machine racks by the dish machine in kitchen. **Warning**
Priority: High Priority
High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Observed all food in the reach in cooler used for thawing is 50°F or warmer. Baked chicken-57-58°F, Smoked salmon-57°F, raw chicken-57-58°F,
fish-51-53°F*** See Stop Sale. **Warning**
Priority: High Priority
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.
