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 2017-04-20: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cart on cooks line, exterior Reach in cooler doors, around exterior rice pots **Warning** - From follow-up inspection on 2017-04-21: **Time Extended** - From follow-up inspection on 2017-04-24: **Time Extended**
Basic - - From inspection on 2017-04-20: Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler, Reach in freezer **Repeat Violation** **Warning** - From follow-up inspection on 2017-04-21: **Time Extended** - From follow-up inspection on 2017-04-24: **Time Extended**
Basic - - From inspection on 2017-04-20: Basic - Dead roaches on premises. 2 dead in compressor of Reach in cooler on cooks line,1 dead near floor fan,2 dead in cabinet under steam table, approx 10-15 dead under three compartment sink , 1 dead behind chest freezer, 1 dead under mop sink **Repeat Violation** **Warning** - From follow-up inspection on 2017-04-21: 14 dead roaches in back kitchen underneath 3 compartment sink, in 3 Compartmant Sink, mop sink and prep table. **Time Extended** - From follow-up inspection on 2017-04-24: 1 dead in cabinet under stream table, 1 dead next to Reach in cooler compressor, 1 dead under cooks line **Time Extended**
Basic - - From inspection on 2017-04-20: Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning** - From follow-up inspection on 2017-04-21: **Time Extended** - From follow-up inspection on 2017-04-24: **Time Extended**
Basic - - From inspection on 2017-04-20: Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooks line **Repeat Violation** **Warning** - From follow-up inspection on 2017-04-21: **Time Extended** - From follow-up inspection on 2017-04-24: **Time Extended**
High Priority - - From inspection on 2017-04-20: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked sauce in Reach in cooler on cooks line. **Warning** - From follow-up inspection on 2017-04-21: **Time Extended** - From follow-up inspection on 2017-04-24: **Time Extended**
High Priority - - From inspection on 2017-04-20: High Priority - Roach activity present as evidenced by live roaches found. 2 live under front counter living in crevices of wood, 1 live in mixer, approx 15-20 live under prep table,1 live on prep table, 1 live on door to prep kitchen, 1 live on leg of prep table, 1 live on floor in hallway, 1 live on wall next to Handwash Sink, 1 live on salt bin **Repeat Violation** **Warning** - From follow-up inspection on 2017-04-21: 3 live roaches at front counter area 4 live roaches in front customer area and 1 live on front counter bar stool
**Time Extended** - From follow-up inspection on 2017-04-24: 1 live on chest freezer, 1 live under prep table,4 live on cutting board **Time Extended**
High Priority - - From inspection on 2017-04-20: High Priority - Roach excrement and/or droppings present. Under front counter, under prep tables, under shelving in kitchen **Repeat Violation** **Warning** - From follow-up inspection on 2017-04-21: Roach excrement and/or droppings present. Under front counter, under prep tables, under shelving in kitchen **Repeat Violation**Time Extended** **Time Extended** - From follow-up inspection on 2017-04-24: **Time Extended**
Intermediate - - From inspection on 2017-04-20: Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. White rif in prep area **Repeat Violation** **Warning** - From follow-up inspection on 2017-04-21: **Time Extended** - From follow-up inspection on 2017-04-24: **Time Extended**
Intermediate - - From inspection on 2017-04-20: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg roll, sauce, various items in Reach in cooler on cooks line **Repeat Violation** **Warning** - From follow-up inspection on 2017-04-21: **Time Extended** - From follow-up inspection on 2017-04-24: **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.
