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 2017-05-16: Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door has a hole on the right side of the door. **Repeat Violation** - From follow-up inspection on 2017-05-17: **Time Extended**
Basic - - From inspection on 2017-05-16: Basic - Grease accumulated under/behind the cooking equipment. **Repeat Violation** - From follow-up inspection on 2017-05-17: **Time Extended**
Basic - - From inspection on 2017-05-16: Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection on 2017-05-17: **Time Extended**
Basic - - From inspection on 2017-05-16: Basic - Hole in or other damage to wall.
Holes in the walls in the drive-thru behind the prep table, behind the dish-wash and hand wash sinks and behind the water heater. The holes are covered with cardboard and a foil pan.
Also there is a hole in the wall across from the restroom. **Repeat Violation** - From follow-up inspection on 2017-05-17: **Time Extended**
Basic - - From inspection on 2017-05-16: Basic - Lime scale and rust-like build-up inside ice machine. - From follow-up inspection on 2017-05-17: Unable to view **Time Extended**
Basic - - From inspection on 2017-05-16: Basic - Unnecessary items/unused equipment on the premises. Old unused equipment stored outside the rear exit door. (Fry-Vat) - From follow-up inspection on 2017-05-17: **Time Extended**
Basic - - From inspection on 2017-05-16: Basic - Walk-in cooler shelves soiled with encrusted food debris. - From follow-up inspection on 2017-05-17: Shelves in walk in with build-up of debris **Time Extended**
Basic - - From inspection on 2017-05-16: Basic - Walking or driving surfaces not maintained.
Standing water outside the rear exit door and around the grease receptacle. - From follow-up inspection on 2017-05-17: **Time Extended**
Basic - - From inspection on 2017-05-16: Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection on 2017-05-17: **Time Extended**
High Priority - - From inspection on 2017-05-16: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Three flies - From follow-up inspection on 2017-05-17: Approximately 5 small live flying insects in food service area. **Time Extended**
High Priority - - From inspection on 2017-05-16: High Priority - Rodent activity present as evidenced by rodent droppings found.
Prep table: One semi-soft dropping on the table.
Cook-Line: Approximately 11 soft droppings on the floor behind the cooking equipment.
Dish-wash/storage area.: Approximately 10 soft droppings under the food storage shelving and behind the water heater.
Closet in dining area: Approximately four soft droppings on the floor. - From follow-up inspection on 2017-05-17: Approximately 18 dry rodent droppings under front counter, one semi-dry rodent dropping on single service shelf, approximately 3 dry rodent droppings in condiment counter cabinet. **Time Extended**
High Priority - - From inspection on 2017-05-16: High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Chemical spray bottles stored on top of the microwave and on prep table. Moved during this inspection. **Corrected On-Site** - From follow-up inspection on 2017-05-17: **Time Extended**
Intermediate - - From inspection on 2017-05-16: Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. - From follow-up inspection on 2017-05-17: **Time Extended**
Intermediate - - From inspection on 2017-05-16: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** - From follow-up inspection on 2017-05-17: No chlorine chemical test kit **Time Extended**
Intermediate - - From inspection on 2017-05-16: Intermediate - 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. - From follow-up inspection on 2017-05-17: **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.
